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Alu paratha
Flat bread filled with spiced potatoes)

Preparation time: 30 min
Standing time: 30 min
Rolling and cooking time: 8 min for each paratha

2 cups (200 g) atta or sifted whole-wheat flour
1 cup (100 g) white flour
4 tablespoon butter
1/2 cup (125 ml) warm water
1 teaspoon salt
3 medium-sized potatoes
1 tablespoon ghee
1/2 teaspoon cumin seeds
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
11/2 tablespoon lemon juice
1 teaspoon salt
2 tablespoon chopped coriander leaves

Make the dough as directed in the recipe for paratha and set aside while you prepare the filling.

Boil the potatoes until soft, rinse under cold water, peel, and mash coarse. Heat a tablespoon of ghee in a saucepan, put in the cumin seeds, and stir-fry. A few seconds later, add the grated ginger, cayenne pepper, and turmeric. Stir-fry a few seconds more. Add the mashed potatoes and fry for 4 - 5 minutes, stirring all the time. Pour the lemon juice over the mixture, sprinkle in the salt and coriander leaves. Mix thoroughly. Spread the mixture on a plate to cool.

When the filling has cooled, form the dough into 10 balls and roll one out into a 6-inch (15 cm) disc. Brush some ghee over the surface of the disc. Place a tablespoon of filling in the center. Lift the edges of the dough over the filling and twist them together. Pull off the excess dough and seal the opening by pinching it 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. Fry the paratha (or several, if the size of your pan allows) 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 the procedure to make 10 parathas.

Alu parathas are delicious served hot with a wet vegetable dish and a raita or plain yogurt.