Name: Potato parathas
Prep time: 10 min
Cook time: 25 min
Yield: 6 to 8 parathas
Cuisine: Indian
Ingredients: For the dough; 110g wholemeal flour; 60ml water; For the filling; 180g mashed potatoes; 20g finely chopped red onion; 5g chopped coriander; 1 tbsp garam masala; 1 tbsp dried fenugreek leaves, crushed with hands; Pinch of salt and freshly ground pepper; Flax seed oil, for brushing

1) Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

2) Put all the filling ingredients into a bowl and mix well. Taste for seasoning and add more salt and pepper if necessary. Set aside.

3) Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Dust a work surface with flour and roll out the disc into a thin patty (like a tortilla).

4) Place 50g of the filling into the middle of the patty and then fold it over the mixture and form into a ball, with the filling in the centre. Roll out the paratha gently, being careful not to squeeze the filling out.

5) Put a non-stick frying pan over a medium-high heat. When hot place a paratha into the pan and cook until brown bubbly spots appear; flip the paratha and cook the second side until it is done, about 3 minutes per side. Brush the paratha with some flax seed oil to keep it soft. Continue until all the parathas are done.