Light wholemeal aloo paratha with yogurt

Ingredients

For 1 serving

• Whole wheat flour50 g
• Potatoes100 g
• Cilantro3 g
• Cumin1 pinch
• Cayenne pepper1 pinch
• Ghee5 g
• Plain nonfat yogurt100 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Peel the potatoes, cut them into pieces of about 3 cm, put them in a small pan covered with cold water, bring to the boil, salt and cook over medium heat for 12–15 minutes, until a fork slides through without resistance.
2. Meanwhile knead the wholemeal flour with a pinch of salt and water added little by little for 3–4 minutes, until you have a soft dough that doesn't stick to your hands; cover and leave to rest.
3. Drain the potatoes, mash them with a fork and let them cool slightly; chop the coriander and mix it into the potatoes with the cumin, the chilli powder and a pinch of salt.
4. Divide the dough into two balls and roll them into two thin discs on a floured board; spread the filling over one disc leaving the edge free, cover with the other, seal by pressing the edges and roll gently with the rolling pin to widen it a little.
5. Heat a frying pan over medium heat, melt half the ghee and cook the paratha for 3 minutes, then flip, add the rest of the ghee and cook for another 3 minutes, until both sides are golden in patches.
6. Cut into wedges and serve hot with the plain yoghurt.