Ingredients

Method

Boil the potatoes with their skins, until soft.

In a large mixing bowl , rub the fat into the flour. Slowly add the water, gathering the flour as you do so until a soft dough is formed.Knead the dough for 5 minutes until it is soft and firm. Set aside for 15-20 minutes.

Once potatoes are boiled peel and mash.

Heat a tablespoon of oil/ghee in a medium sized saucepan, put in the cumin seeds, and fry for about I min, add the ginger chilli powder and turmeric, fry for a I minute further. Then add the mashed potatoes and stir fry for 4-5 mins.

Add the salt and lemon juice and mix thoroughly. Spread the mixture on a plate to cool.

Divide the dough into 12 portions. Take one portion and form into a ball. Now roll this ball out 15 cm disc. Brush some ghee/oil over the surface of the disc. Place 1 tablespoon of the filling in the centre. Lift the edges of the dough over the filling and twist them together. Pull off the excess dough and seal the opening by pinching firmly.

Now dust with flour, flatten into a patty, and roll out as thin as possible, being careful that the filling does not break through.

Grease a heavy bottomed frying pan/or griddle with ghee/oil. Fry the paratha slowly turning it over as many times as it takes to cook both sides. When both sides are golden brown with reddish spots, it is done. Repeat to make 12 parathas.