Make the filling
1. Boil the potatoes in a pan of water for 10 minutes or
until tender. Drain well and mash.
2. Heat the oil in a small frying pan. When the oil is hot
add the onion and fry gently for 8-10 minutes until
soft and browned. Add the rest of the ingredients for
the filling except the lemon juice and cook for
3. Combine together the onion mixture with the mashed
potato. Add the lemon juice.
Make the chapatti
4. Mix the flour with a pinch of salt and ajwain/ carom
seeds. Make a well in the centre and add the vegetable
oil and enough warm water to form a soft dough.
Turn out onto a floured surface and knead for 8-10
minutes until the dough is soft and pliable and
bounces back when pressed with a fingertip. Cover
with a clean moist tea towel and leave for 30 minutes.
5. Knead the dough again for a few minutes then divide
the dough into 10 equal portions. Take one portion
and roll into a ball and dust with flour. Keep the
others under a moist cloth/ tea towel.
6. Roll out the dough ball into a 15cm (6 inch) circle.
Spread one portion of the mashed potato mixture on
half of the circle and fold into a semi-circle. Press the
edges together to seal in the filling. Fold over again and
press the edges together. Dust lightly with flour and
gently roll out evenly to double its size. Continue with
the rest of the dough balls.
7. Heat a flat griddle/ tawa/ flat frying pan until medium
hot but not smoking hot. Place the paratha on the pan
and cook for 1 minute. Turn over and cook the other
side for 1 minute and turn over again for 30 seconds.
They should be crisp and golden brown on both sides.
Keep warm and continue to cook the
For the dough:
225g (8oz) whole wheat (atta) flour
Pinch of salt
½ teaspoon ajwain/carom seeds
2 tablespoon vegetable oil
75ml -100ml warm water
For the filling:
225g (8oz) potatoes, peeled and chopped into
equal sized pieces
2 teaspoons vegetable oil
1 onion, peeled, finely chopped
1 tablespoon fresh coriander, finely chopped
1 teaspoon ground coriander
1 teaspoon garam masala
2.5cm (1 inch) piece root ginger, peeled,
minced to a paste
1-2 green chillies, deseeded and minced
¼ teaspoon salt
1 tablespoon lemon juice