Note: While kneading the dough, lightly grease the working surface with a teaspoon of vegetable oil. if the dough sticks while rolling, lightly dust the surface with some flour. Ginger-garlic paste can be found in most Indian markets, or make your own by combining equal parts ginger and garlic grated on a microplane grater.
- Yield:Serves 3
- Active time: 30 minutes prep, 15 minutes cooking
- Total time:45 minutes
- For the Dough:
- 1 cup (about 5 1/2 ounces) whole-wheat flour
- 1/2 cup water
- Kosher salt
- 1 teaspoon oil
- For the Potato Filling:
- 1 cup boiled and mashed potatoes, seasoned with salt (about 3 medium)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon powdered cumin
- 2 teaspoons red chilli powder
- 1 teaspoon dry mango powder
- 1 tablespoon chopped fresh cilantro leaves
- 1 green Thai chili, finely chopped
- 2 tablespoons ghee, divided
- 2 tablespoons butter, divided
Mix flour, water, and salt together in a large bowl and mix until dough is formed. Spread oil over kneading surface. Knead the dough for a few minutes until smooth and pliable. Set the dough aside and cover it with a damp cloth. Let it rest for at least ten minutes and up 1 1 hour.
Meanwhile, mix the boiled and mashed potatoes with the ginger/garlic paste, cumin, chili powder, mango powder, cilantro leaves, and chilies.
Divide the dough into 6 equal balls. Divide the potato mixture into 6 even balls. The potato balls should be about 1 1/2 times larger than the dough balls. Using a rolling pin, roll the dough into 3-inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let rest for 4 minutes. Roll each ball out into a wide, flat circle, about 10-inches in diameter.
Heat 1 teaspoon ghee in a large skillet over medium heat until shimmering. Add 1 disk of dough and cook until blistered and browned on bottom side, about 2 minutes. Flip and continue to cook until second side is browned, about 2 minutes longer, lowering heat if bread starts to burn. Transfer to a large plate and spread with 1 teaspoon butter. Repeat with remaining parathas. Serve immediately.