[Opening jingle] Hi and welcome to The Bread Kitchen. Today I’m gonna make an Indian flat bread that’s stuffed with potatoes, onions, chillies and lots of spices. It’s called an Aloo Paratha. I’ll start by making the dough. So, I’ve got 250 g of flour. You can use plain flour. I’m using Chapatti flour. 1 tablespoon of ghee or oil or butter and half a teaspoon of salt. Mix the flour, oil and salt in a bowl with your fingers and then add about half a cup of water and mix. It’s quite possible that you’ll need to add a little bit more water. Just add a little bit at a time. Mix in. Once you’ve got the right amount of water, you should end up with a a firm-ish dough. So I’m gonna knead this now for 5 minutes. When the dough has got a good knead, it should be soft and slightly springy. I’m just gonna let this sit for 10 minutes. While the dough is getting all mellow, I’ll make the filling. I’ve got a 125 g of mashed potato, half an onion – finely chopped, 1 green chilli – finely chopped, 2 teaspoons of finely chopped ginger and in here there’s half a teaspoon each of coriander powder, garam masala and salt. Just mix everything together in a large bowl. Looks good. When the dough as rested, break it in about six even pieces. Now, take a piece and roll it into a bowl. Press it onto a lightly-floured surface and roll it out to about 2 to 3 inches in diameter. Place a dollop of stuffing mix into the centre and fold up the sides to make almost like a dim sum really. Push the stuffing in and pinch it at the top. Turn it over. Make it nice and round and press down and roll out to about 4 or 5 inches in diamater. Don’t worry if the filling pops out. Just push it to one side. Once it’s rolled out to about 4 or 5 inches, it’s time to cook it. Place a flat pan on a medium heat and place the Paratha on and we’re going to cook it for about 30 to 40 seconds on one side. Now, turn it over and cook for about a minute on the other side. While it’s cooking, lightly brush some oil onto the side that you’ve already cooked and flip again. Now brush this side, lightly, with oil. After about 30 seconds, flip over again. Then after about a minute, flip over again. Once it’s all nice and crispy, it’s cooked. Now, carefully, wipe down the pan to remove any oil before cooking the next Paratha. Stuffed Parathas. Crispy on the outside, soft and delicious on the inside. Parathas are a wonderful accompaniment to any Indian meal and Aloo Parathas doubly so! I hope you enjoy making your Aloo Parathas and do join me next time in The Bread Kitchen. [Closing jingle]