Stuffed Aloo Lachha Paratha

Ingredients

• 1 cupMaida
• 1 cupAtta (wholewheat flour)
• 1/2 cupYoghurt
• 1 pinchBaking powder
• 1/2 tspSalt
• 2 tbspOil
• 3 mediumBoiled potatoes, mashed
• 1/2 tsp eachCumin powder, coriander powder
• 1 tspChaat masala
• 1/2 tspRed chilli powder
• 2 tbspCoriander leaves, chopped
• 1Green chilli, minced
• to tasteSalt (filling)
• for cookingGhee
• as neededWhite butter (to serve, optional)

Method

1. 1

   Mix maida, atta, yoghurt, baking powder, salt and 2 tbsp oil. Add water gradually and knead a soft dough. Rest covered for 30 minutes.

2. 2

   Stuffing: mash the boiled potatoes with cumin powder, coriander powder, chaat masala, chilli powder, green chilli, coriander leaves and salt. Adjust seasoning — it should be slightly over-seasoned because the dough will mute it.

3. 3

   Pinch a lemon-sized ball of dough. Roll into a small disc. Place a portion of stuffing in the centre, gather the edges to seal and flatten with your palm.

4. 4

   Roll gently into a 7-inch round. To get the lachha (layers): brush rolled-out dough with ghee, dust with maida, roll up into a rope, coil into a snail and re-roll flat.

5. 5

   Cook on a hot tawa with ghee, 60 seconds per side. Press with a flat spatula to crisp the layers.

6. 6

   Serve hot with dahi, achar and a knob of white butter.