Aloo Paratha

    * 500g of boiled potatoes, peeled and mashed
    * 2 tbsp chopped green coriander
    * 1tbsp lemon juice
    * ½ tsp tymol seeds 
    * ½ in finely chopped fresh ginger
    * 1 finely chopped medium onion    
    * 1tsp garam masala
    * ½ tsp ground red chilli
    * 1 finely chopped small green chilli
    * Salt to taste

Heat a flat pan (skillet) on medium heat.While the frying pan is heating divide the dough into 11 equal portions. Take a portion of dough and roll it into a ball on the palms of your hands. Dust it with your flour, flatten it and roll it into a small round shape. Place 1 portion of filling on it and cover, bringing the edges together. Again flatten, dust with flour and roll it into a round shape about 8 inches thick. Place the Aloo Paratha on the hot flat pan and cook both sides 'dry' like a chapatti. Then pour 1 tbsp oil over it and fry the first side until light golden brown. Make 6 or 7 slits in the Paratha. Pour in another 2 tbsp oil and fry the other side until that is lightly golden brown as well.

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