Ingredients:

• For dough :
• 2 cups – Wheat flour
• 1 tbsp – oil
• salt to taste
• Water to knead
• For filling :
• 2 – large Potatoes boiled and peeled
• 1/4 cup – grated cheese
• 2 to 3 – Green chillies finely chopped
• 1/2 tsp – Ginger grated
• 1 tbsp – Coriander leaves chopped fine
• 1/2 tsp – Turmeric powder
• salt to taste
• 1 tbsp – oil
• Oil to shallow fry

Method:

1. Method for dough: Mix all dry ingredients.
2. Add water a little at a time to form a soft pliable dough.
3. Cover with moist cloth and rest for 30 mins.
4. Mash the potatoes.
5. Heat 1 tbsp oil in a heavy pan. Add ginger, chilli, garlic, stir.
6. Add coriander, potatoes, turmeric. Stir.
7. Add cheese once you take off heat. Mix well.
8. Separate dough into ping-pong sized balls.
9. Roll into a thick roti of 4 inches diameter.
10. Place a tbsp of filling at centre and seal.
11. Press gently.
12. Dust with dry flour, proceed to roll to 6 inches diameter.
13. Heat a heavy griddle, place paratha on it and cook both sides till golden brown.
14. Repeat with rest of dough and filling.
15. Cut the cooked parathas into quarters.
16. Top with a dollop of butter and sauce and serve hot.

Recipe courtesy of Saroj Kering