Aloo Paratha

Ingredients

• whole-wheat flour (atta)2 cups, plus more for dusting
• warm water3/4 cup, plus more as needed
• fine sea salt1/2 tsp
• Yukon gold potatoes1 lb, boiled and peeled
• fresh ginger1 inch, grated
• green chile1, finely chopped
• ground cumin1 tsp
• garam masala1/2 tsp
• amchur (dried mango powder)1/2 tsp
• fresh cilantro2 tbsp, chopped
• ghee3 tbsp

Steps

1. 1

   Mix and knead the dough.

   Mix the flour and salt. Add water gradually, kneading until you have a soft, supple dough. Cover and rest 20 minutes.

2. 2

   Prepare the spiced potato filling.

   Mash the potatoes smoothly. Mix in the ginger, chile, cumin, garam masala, amchur, cilantro, and 3/4 tsp salt. Divide into 6 balls.

3. 3

   Divide and stuff the dough.

   Divide the dough into 6 balls. Flatten one into a 4-inch disk and place a potato ball in the center. Pull the dough up and over to seal completely. Press flat.

4. 4

   Dust and roll the dough.

   Dust with flour and roll gently into a 7-inch round, rotating as you go.

5. 5

   Cook the paratha with ghee.

   Heat a cast-iron skillet over medium-high. Cook the paratha 1 minute per side, then brush each side with ghee and cook another 30 seconds per side until golden and blistered.

6. 6

   Stack and keep warm.

   Stack and keep warm. Serve hot with yogurt and pickle.