Kashmiri Aloo Paratha (Potato-Stuffed Indian Flat Bread) - cooking recipe

Ingredients

500 g plain flour
50 ml ghee, melted
1 egg
10 g baking powder
100 ml milk
salt, to taste
For the stuffing
250 g potatoes, boiled and grated
100 g brown onions, chopped
20 g coriander seeds, crushed
50 g pomegranate seeds (optional)
50 g mixed dried fruit, chopped (optional)
25 g coriander leaves, chopped

Preparation

Knead together flour, ghee, egg, baking powder, water, milk and salt.
Divide the dough into equal sized round balls.
Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
Mix together the ingredients for the stuffing and divide it into the same number of portions as discs.
Spoon into the middle of each disc.
Bring the edges together and seal.
Gently shape it back into a ball.
Roll out each ball into a disc 1/2 inch thick.
Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
Drizzle a little ghee or oil all over.
Serve hot.