Wholemeal aloo paratha with cucumber raita

Ingredients

For 1 serving

• Whole wheat flour70 g
• Potatoes120 g
• Cilantro5 g
• Cuminto taste
• Cayenne pepperto taste
• Plain nonfat yogurt120 g
• Cucumber60 g
• Ghee5 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Peel the potatoes, cut them into pieces and put them in a pan covered with cold salted water; bring to the boil and cook for 15 minutes, until they break apart with a fork.
2. Meanwhile knead the wholemeal flour with a pinch of salt and lukewarm water added a little at a time (about half the weight of the flour) for 3–4 minutes, until soft and smooth; cover and leave to rest.
3. Make the raita: grate the cucumber, squeeze it and mix with the plain yoghurt and a pinch of salt; keep it in the fridge.
4. Drain the potatoes, mash them finely and season with the washed and chopped coriander, the cumin, chilli powder and salt; leave to cool slightly.
5. Divide the dough into 2 balls and roll them out on a floured surface into discs of about 12 cm. Put half the filling in the middle, gather the edges into a parcel, flatten and gently roll out again into a disc of about 18 cm.
6. Heat a pan over medium-high heat and cook one paratha at a time for 2–3 minutes per side, brushing with the ghee, until golden in patches and slightly puffed. Serve hot with the raita.