Paneer paratha

• For the dough:
• 250 g flour
• 4 T oil
• ¼ cup boiling water
• a pinch of salt
• For the filling:
• 1 potato, boiled and mashed
• 125 g paneer
• 1 T minced garlic
• 1 fresh chilli, chopped
• 1 t ground cumin
• 1 t 1 t ground coriander
• ½ t chilli flakes
• 1 t salt
• ½ t pepper
• lemon juice, to taste
• a handful fresh coriander, chopped, plus more to garnish
• 1-2 spring onions, chopped
• For frying:
• 2 T butter, for frying

1. Combine the ingredients for the dough and knead until smooth. Cover the dough while you make the filling.

2. To make the filling, combine all the ingredients well. Divide the dough into 6 even portions and flatten each into a small circle. Spoon 1–2 T filling into the middle of each circle, then fold over the dough and pinch closed.

3. Press the parcel flat with your hands and then use a rolling pin to roll into an oval-sozed paratha. Don’t worry if you see any filling peeking through.

4. Heat the butter in a non-stick pan and fry the rolled parathas, one at a time. Fry on both sides for 3-4 minutes or until golden and crispy. Serve with your curry of choice.