|Butter||100 Gram (3 1/2oz)|
|Wholemeal flour/White flour||153 Gram (extra rwuired for dusting)|
|Potatoes||250 Gram (9 oz)|
|Chilli powder||1 Pinch|
|Ground ginger||1⁄4 Teaspoon|
|Coriander leaves||1 Tablespoon, chopped|
In a saucepan, melt 20g (91/2OZ) butter. Tip the flour into a large mixing bowl, stir in a pinch of salt and form a well. Add the melted butter and 150ml (5fl oz) water. Knead together for 10 minutes to form a smooth dough. Roll into a ball, cover with a cloth and leave to rest for an hour at room temperature.
Meanwhile, place the potatoes in a saucepan of cold water, bring to the boil, add salt and cook for 20 minutes, or until tender. Drain and, when cool enough to handle, peel and chop into small pieces.
To make the stuffing, chop the onion very finely. Melt a knob of butter in a pan and add the onion, cooking gently until softened and transparent. Add the chilli, ginger, choped coriander and the potato. Add salt and mix thoroughly to combine. Cook for a further 2 minutes before removing the mixture from the heat and mashing roughly with a fork.
Melt the remaining butter. Divide the dough into 6 pieces. Dust the work surface with a little flour and roll each piece into a thin round pancake. Brush each paratha with butter, placing some of the stuffing in the centre. Fold over the edges and pinch to seal before gently rolling flat.
Heat a lightly greased frying pan. When it is very hot, put a paratha in he pan and cook for 2-3 minutes, gently pressing it down with a wooden spatula. When the underside is golden, brush the top with melted butter and turn over and cook the other side. Repeat the procces for each paratha.