Baked Aloo Paratha

Ingredients

• 400g Plain Flour
• 1/2tsp Baking Powder
• 1tsp Sugar
• 1tsp Salt
• 1 Egg
• 220ml Milk
• 3 medium Potatoes, boiled and roughly mashed
• 2tsp Garlic Ginger paste
• 2 Green Finger Chillies, chopped
• 3tsp Bombay Potato curry blend
• 1tsp Garam Masala
• 2tbs fresh Coriander leaf, chopped

Method

1. For the dough; place the flour, baking powder, sugar, salt, egg and milk into a large bowl, then mix to form a dough. Knead the dough on a floured surface for about 10 minutes, until it is smooth, then cover with clingfilm and allow to rest for 15 minutes.
2. For the filling; heat 1tbs vegetable or coconut oil in a frying pan, then add the onion, garlic ginger paste and the chilli and fry until soft and beginning to colour. Next add the Bombay Potato blend and the Garam Masala, and keep frying for 2 minutes. Finally add the mashed potato and coriander leaf, and stir until everything is thoroughly mixed. Remove from the heat and allow to cool, then form into six balls.
3. Now to make the paratha; divide the dough into six balls, and roll each ball on a floured surface into a disc about 1cm thick. Place one of the potato balls into the middle of each disc, then bring the edges up around the filling so it looks like a big dumpling, twisting the top to seal it. Turn it over and sprinkle a bit of flour on the surface, then very gently roll it back into a disc. Heat a tava or shallow non stick frying pan and grease the surface. The pan needs to be pretty hot. Place the parathas in the pan, twisted side down, and let it cook, a couple of minutes. Brush a little butter onto the top then flip the paratha and cook for another couple of minutes. Keep on cooking, flipping every once in a while, until the paratha is golden on both sides. Melt a little butter on the top when it is ready