Himachal Pahadi Aloo Paratha Mountain Spiced Potato Flatbread

Method

1. 1

   Make dough: combine atta and salt. Add water and knead 8 minutes into a smooth soft dough. Cover. Rest 20 minutes.

2. 2

   Make filling: combine mashed potato with finely chopped green chillies, dry ginger powder, crushed cumin, amchur, red chilli powder, coriander and salt. Divide into 8 portions.

3. 3

   Divide dough into 8 balls. Flatten one ball into an 8 cm circle.

4. 4

   Place one portion of filling in centre. Bring edges up and seal completely.

5. 5

   Gently flatten. Roll out carefully to 15 cm.

6. 6

   Heat a tawa on medium. Cook the paratha 2 to 3 minutes until golden spots appear.

7. 7

   Flip. Apply ghee. Cook 2 minutes. Flip again.

8. 8

   Apply ghee on second side. Cook 1 minute.

9. 9

   Serve hot with yogurt and Himachali chutney.