Potato-stuffed Indian flatbread (Aloo paratha)

1. Mix the flour with the salt and gradually add enough water to make a soft, smooth dough. Knead for 5 minutes, then cover and rest for 30 minutes.

2. Boil the potatoes in their skins until tender, peel, cool completely, then mash until lump-free. Add the very finely chopped green chillies, grated ginger, amchur, dry-toasted cumin seeds, salt and chopped coriander and knead well.

3. Divide both the dough and the filling into 4 balls. Roll a ball of dough into a 10 cm round, place a ball of filling in the centre, bring the edges up and pinch them together at the top like a pouch.

4. Turn the pouch seam-side down, flatten it slightly with your palm and roll gently on a well-floured surface into an 18 cm flatbread. If the filling peeks through, patch it with a pinch of flour.

5. Cook in a hot pan for 1 minute per side, then brush both sides with ghee and cook, pressing with a spatula, until spotted golden brown and crisp.

6. Serve hot with a knob of butter on top, yoghurt and pickle (achar).

Tip: The highlight of a Punjabi Sunday breakfast. The secret is completely cooled, dry potato: warm or wet filling tears the dough. Chop the chilli and coriander very finely, as big pieces pierce the bread.