Aloo Paratha

1 small onion diced

1 clove garlic diced

¼ bunch dhania stalks

10ml oil

20g butter salt and pepper to taste

1 teaspoon mustard seeds

1 red chilli

1 tomato diced

1 teaspoon dhania, jeera powder

1 teaspoon garam masala

2 large potatoes peeled and cubed

Place onion garlic and honey or stocks in a pan, with oil and butter, and sauté until brown. Add red chilli and mustard seeds, then add dry spices and sauté. Add salt and pepper. Add tomato and potato, and cook on a medium heat until potatoes are soft.

Mash and allow too cool before you fill the paratha.

PARATHA

500g flour

15ml salt

100ml oil

Hot water to form a dough

100g melted butter for rolling and cooking

Place flour, salt and oil in a bowl. Add boiling water gradually, mixing with a fork to form a stiff dough. Portion dough and roll into circles, 10cm round and 3mm thick.

Brush melted butter on the edge of the circle and put cold aloo in the middle to form a square.

Fold the buttered part of the dough over the aloo filling, forming a square, and press down lightly to stick the dough together.

Gently roll into a square. Be careful not to press too hard or the filling will come out.

Place aloo paratha on a hot pan and cook on a medium heat, gently turning over to cook evenly on both sides, and brush with butter.