Easy peasy aloo paneer paratha (sadly, there are no peas in this recipe)

Ingredients

For the stuffing:

• 3 medium potatoes, boiled and mashed
• 1 large onion, minced (really finely)
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• ½ cup finely chopped coriander
• 1 green chilli, minced (more or less if you prefer)
• Juice from 1 lemon
• 1 ¼ cup grated paneer
• 1 teaspoon garam masala
• 2 tablespoons sunflower oil
• 1 tablespoon cumin seeds
• 1 teaspoon cumin seed powder
• 1 teaspoon coriander seed powder
• ½ cup sour cream (this enriches the mixture and helps to bind it)
• Salt to taste

For the dough:

• 4 ¼ cups chapatti flour, plus extra for rolling
• ¾ cup sunflower oil
• 2 teaspoons salt
• 2 cloves garlic, crushed
• 2 cups boiling water
• AND ghee, oil or margarine to fry the paratha

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Preparation

• For the stuffing:
  Heat the oil in a wok or large non-stick pan and add the cumin seeds, onion, ginger, garlic and chilli. Cook until the oil separates from the onion mixture. Add the paneer, mashed potatoes, lemon juice, cumin seed powder, coriander seed powder, sour cream, coriander and salt. Cook until it comes away from the sides of the pan. Leave to cool. Mashed potatoes like you've never tasted! Spoon anyone.
• For the dough:
  Combine all the ingredients and stir with a spoon until it's at the right temperature to knead with your hands. Knead into a dough for a few minutes until the sides come clean. The dough should be soft but not sticky. Roll the dough into balls this size
• Method to roll:
  Roll this 3 inches wide, dusting with flour if you need to. Roll a ball of filling and place on top of the dough. Pull the dough over the filling and press down, taking care not to break the dough. Dust this with flour and flip over. You will need to roll the other side. Gently roll to 5 inches wide.
• Try to aim for this thickness, or as thin as you can without breaking the dough.
  
• Pan fry with ghee until golden brown on both sides.