ALOO (POTATO) PARATHA

BOIL POTATO'S AND MASH ONCE OVER COOKED. ADD SALT, CHOPPED ONIONS, CORIANDER CHOPPED AND GREEN CHILLI'S CHOPPED. MIX TOGETHER AND MAKE BALLS THE SIZE BIGGER THEN A TENNIS BALL.

MAKE ROTI DOUGH AS NORMAL. TAKE DOUBLE THE SIZE OF YOUR NORMAL ROTI AND ROLL OUT TO THE SIZE OF A SAUCER, PLACE THE POTATO BALL IN THE MIDDLE AND COVER THE  WHOLE BALL WITH THE ROTI DOUGH AND CLOSE IT UP. NOW COAT IN FLOUR AND ROLL OUT AGAIN BUT VERY CAREFULLY AND GENTLY TO THE SIZE OF YOUR NORMAL PARATHA BUT REMEMBER THE IT SHOULD BE THICK. COOK IN A NON-STICK FRYING PAN WITHOUT ANY OIL. YOU CAN DO THEM ALL LIKE THIS AND THEN WHEN YOU WANT TO EAT ADD GHEE TO THE FRYING AND COOK LIKE NORMAL PARATHA.  MAKE LOADS ADN FREEZE THEM BEFORE YOU FRY.

ALTERNATIVELY ADD GREEN AND RED PEPPERS, SWEETCORN AND CHEESE TO THE POTATO MIXTURE. LIKE THE PICTURE BELOW.