Aloo Wala Paratha

To make the dough

In a bowl, combine flour, salt and oil, then slowly add water to make soft dough

Knead the dough on a lightly greased surface until it is very smooth and soft

Set the dough aside, cover and rest for at least 10 minutes.

To make the parathas

Combine all the ingredients for the filling and mix well

Divide the dough and the filling into 6 equal portions

On a floured bench, roll the dough into 3-inch diameter circles, then place the filling in the centre of each circle

Pull the edges of the rolled dough together to create six balls, sealing in the filling

Rest the balls for 3 to 4 minutes

Heat a flat skillet or frypan to medium-hot (an iron skillet works best but if you don’t have one use a large non-stick frypan)

Roll the filled balls in dry whole-wheat flour

With the balls sealed-side-up, lightly press down, then carefully roll them into 6-8inch (15-20cm) discs (the exact size is up to you, but make sure they’re within this range)

To avoid sticking, where necessary sprinkle more flour on both sides of the discs

Place the paratha on the skillet and after about 30 seconds the paratha will begin to change colour and puff up in places

At this point, flip the paratha over and there will be golden-brown spots on the topside

Spread 1 teaspoon of oil on the paratha and flip it again, lightly pressing down with a spatula on the puffed-out areas to encourage further puffing

Repeat this process until the paratha is golden-brown on both sides

Coat one side of each paratha with butter and wrap in a kitchen towel while you are making the rest

To keep the parathas moist and the butter on one side, place them butter-side-together once they are cooked.