Aloo Paratha

(by Rakhee Verma)

Potato filling:

2 large russet potatoes

1 medium white onion, finely chopped

1 t. cumin seeds

1 t. ajwan seeds

1/4 t. turmeric

1/2 t. garam masala

small handful of finely chopped coriander

1 in. cubed ginger, grated

1 t. salt

2 green chilies or 1/2 t. red chili powder

Boil potatoes until fork-tender.

Let cool, then mash with remaining ingredients, except the salt (salt goes in just before cooking or the mixture becomes watery).

Cover and refrigerate.

Dough:

2 c. flour

2 T. olive oil, plus more for cooking

For serving:

mango pickle

yogurt

butter

Knead flour and oil together, adding small amounts of water until it is a pliable consistency.

Set aside for 1 hour.

Make small balls of dough, about the size of a golf ball.

Flatten with your hand and roll out to 4 in. diameter

Make balls of the potato mixture, slightly larger than golf ball size.

Place one potato ball in the middle of the dough and wrap dough around it, by lifting the edges so they meet at the top.

Flatten gently with your hands, then roll out into a circle about 1/4 in. thick.

Put on a hot flat pan such as a tawa over medium heat.

Cook until one side has browned, then turn.

Brush a little olive oil on the browned side.

Flip over again and brush a little oil on that side.

Should be golden brown on both sides; check for raw bits around the edges.

Serves 2.

Best served with a dollop each of mango pickle, yogurt, and butter.

Don’t forget a nice, steaming cup of sweet, masala chai!

(Read From Tanzania to Twickenham, the story that accompanies this recipe.)