For paratha dough:

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1 ½ cups (188g) all-purpose flour

1 ½ cups (245g) durum or very fine whole wheat flour

3 tbsp (41g) coconut oil or ghee

8-10 oz (240-300g) water (more or less)

2.2 lbs (1 kg) potatoes (Russet and Gold)

3 tbsp (41g) oil

1 large chopped onion

4 cloves garlic, pressed

½ tsp turmeric powder

1 tsp cumin seeds, crushed

½ tsp red chili flakes

½ tsp methi dana (fenugreek seeds), crushed

½ tsp black peppercorns, crushed

Salt to taste

1 big lemon, juiced (or 2 tbsp lemon juice)

1 tbsp butter

Fresh cilantro

Shredded mozzarella cheese

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For the dip:

½ cup yogurt

¼ cup mayo

2 tbsp ketchup or sweet chili sauce

1 tbsp whole-grain mustard

1 tbsp mustard paste

1 tbsp relish

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1. Combine flour, salt, and coconut oil and rub with your hands to incorporate everything. Start adding water and knead to a smooth dough. Cover and let it rest for 30 minutes.

2. Add whole potatoes with the peel on, to a pot of water. Bring to a boil and cook until potatoes are tender. It will take 15 to 20 minutes. Drain them and let them cool a bit so they can be peeled easily. After peeling their skin off, mash them or pass them through a potato ricer. Set them aside.

3. Heat oil in a pan and add chopped onions and garlic to it. Saute it until soft. Add spices and fry for a minute more. Turn off the burner.

4. Now add mashed potatoes to the onion mixture. Add lemon juice and cilantro to it and mix well. Let the mixture cool down to room temperature before stuffing it in the paratha.

5. Divide dough into 5-6 portions and flatten it slightly into a disc. Add a handful of the potato mixture to it and top with mozzarella or you can fill and shape in any way you want to. Try to seal the edges well. Flatten the stuffed dough ball into a disc shape and spread it. Don't spread it too much otherwise the filling will come out.

6. Fry it on a hot griddle with a tablespoon of butter. Fry on both sides and add a tsp of oil to the top to get a nice golden color. Also, cook on medium-low heat to get that crunchy top.

7. Serve it with salsa or tzatziki sauce. I usually serve it in my home with yogurt and a Thousand Island dip.