Anjali’s Alu Parathas and stuffed puris

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The alu stuffing:  first boil the potatoes and mash them while still hot. Then you have two options:

1. Sprinkle in some very finely chopped onions, some roasted ajwain seeds, salt or

2. Sprinkle in some finely chopped coriander, finely grated ginger, and salt

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Rolling out and stuffing the parathas: Make a ball (one and a half golf ball size), flatten it a bit, put a lump (one tablespoon ish) of the stuffing in it, and close the edges over so it is sealed. Now roll it out gently - quite thick really - to keep the stuffing inside the dough as much as possible.

Rolling out and stuffing the puris: Make a smaller ball and use only a teaspoon of the stuffing. Roll it out as above, but thinner if possible.

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