One of my mother’s signature dishes!
Ingredients:
Per 3-4 servings.
For the potato mix:
- 5 small russet potatoes
- 1 medium onion, diced
- 2 medium green chilies, seeds removed and finely chopped
- ~1/4 cup cilantro, chopped
- 1/2 teaspoon turmeric
- 2 teaspoons coriander powder
- 2 teaspoons dry mango powder
- 1/2 teaspoon chaat masala (available at the Indian store, we use the MDH or Shan brand)
- 1/2 teaspoon garam masala
- 1 teaspoon cumin
- Pinch of asafetida
- Salt, to taste
- 5 teaspoons olive or avocado oil, for cooking (~1/2 teaspoon per paratha, feel free to substitute with ghee)
For the dough:
- 1.5 cups wheat flour, plus an additional 1/2 cup for cooking
- Pinch of salt
- Pinch of pepper
- 1 tablespoon of olive or avocado oil
Instructions:
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Boil the potatoes - add cold water to a large pot, add the potatoes, and cook on medium heat for ~20 minutes until potatoes are tender.
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Meanwhile, make the dough - combine all of the ingredients for the dough except the oil and the 1/2 cup of flour for cooking later. Gradually add ~1/4 cup water until you make a dough and knead for a minute or two until smooth. It should not be sticky at all and not too hard either (medium soft).
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Add more water if necessary and then shape the dough into a ball. Apply oil to the dough and roll it so that oil covers the whole outside surface. Cover and set aside.
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Once the potatoes are cooked, bring them to a medium bowl and using a potato masher, mash them until smooth with no potato clumps.
- Add the rest of the potato mix ingredients except the oil and mix until incorporated.
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Divide the mix into 9 equal parts.
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Return to the dough - divide it into 9 equal pieces, and shape each of them into a ball.
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Time to roll! Pick one out of the nine pieces of dough and cover with flour. On a clean surface, use a rolling pin to roll it out into a medium thick circle. In the center of the circle, place one out of the 9 pieces of potato mix.
- Fold the dough over the potato mix so that the dough covers it entirely.
- Place the dough in your hands and roll it again into a round shape. Cover it in flour once again and using a rolling pin, roll it out to a thin circle.
- Lightly grease a non stick pan and place the rolled out potato bread. Let it cook for a minute or two, and then flip to cook the other side for another minute or two. Flip one more time, and add 1/2 teaspoon of oil around the edges of the bread and press down with a spatula. Flip one last time, and add a little more oil if needed. Let it cook for a minute and place into a plate when cooked.
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Repeat 8 more times for the remaining dough and potatoes. For time efficiency, it might be helpful to roll out the next dough while the previous dough is cooking on the stove.
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Enjoy!