Eating In

2 cups wholemeal flour
water (about 1 cup)
½ teaspoon salt
ghee or cooking oil
for the stuffing:
2 potatoes boiled and roughly mashed
1 small onion grated and squeezed of all water
1 handful of fresh chopped coriander
1 tsp garam masala
½ tsp salt
1 green chilli finely chopped

Sift the flour and salt and add water, mixing gradually until a soft dough is formed. Knead well until it is pliable. Cover with a damp cloth and refrigerate for at least 30 minutes.

Combine all the stuffing ingredients in a bowl with a fork and refrigerate for at least 30 minutes.

Place a heavy frying pan or griddle on a very low heat. Break off a piece of dough a bit bigger than a golf ball and roll it out on a floured surface into a disc. Put aside and roll out another one the same size. Using a fork, add a thin layer of stuffing to the first disc making sure it is even and reaches almost to the edge. Put the second disc on top and seal the edges. Place it gently on the griddle and leave it to cook for 15 seconds. Turn it over and smear ghee, butter or cooking oil over the top surface. After 15 seconds, repeat the process. Keep cooking and smearing and turning until the paratha is golden and brown. Don’t be tempted to turn the heat up as you may burn the paratha.