* 1 portion Aloo stuffing (for parathas)* aloo stuffing for parathas
* 1 Cup Golden Temple Flour] (duram atta) - Strong flour can be used as a substitute.
* 1/3 — ½ cup water
* ½ teaspoon Salt
* 2-3 teaspoons ghee, butter or vegetable oil

===Method===
* Starting with 1/3 cup of water, add all of the ingredients in a bowl (or a food processor)
* Knead or blitz the mixture into a smooth elastic dough adding more water if required. This will take about 5 minutes if hand-kneading
* Diving in eight equal sized balls
* Lightly oil a Tupperware-type container add the balls, cover and leave to rest for at room temperature for at least 30 minutes, ideally a few hours.
* Roll out the dough so it's just large enough to cover the potato ball
* Wrap the potato with the dough
* Flour the wrapped dough ball and place the ''messy'' side down
* Roll out to a 6" circle (I forgot to photo this, I was too busy eating the results!)
* Place the paratha in a very hot frying pan or tava
* Heat for a minute then flip over for another minute. I then splash a little oil in the pan and cook for another 2 minutes per side. You can see when they are done. You can oil the paratha rather than the pan. I just find it easier this way.
* (I like to use olive oil as I feel it's healthier, even if it's not authentic)

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