Aloo Paratha

Active time: 30 minutes

Total time: 70 minutes

Process

1. Filling
   1. Boil and mash the potatoes; should be done but not mushy. Make sure all chunks are broken down.
   2. Spread out and let steam escape for 5-10 minutes
   3. Toast the fennel seeds briefly, then crush
   4. Add the spices and herbs, mix well
2. Assembly
   1. Divide the dough and the stuffing each into portions.
   2. Press out a dough ball into a disc.
   3. Hold the disc in hand, place the stuffing portion in the middle. Bring the sides up to shape like a cup and gradually stuff and stretch until you have a sealed dough-covered ball of stuffing. Flatten back into a disc, careful not to tear.
3. Cooking
   1. Medium pan, approx 6 mins per side - reduce heat if burning.