Potato Paratha (Indian Potato Bread)

• 400 grams Potatoes
• 1 tsp Salt
• 1 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 tsp Ginger
• 1 tsp Turmeric
• 1/2 tsp Garam masala
• 1/2 tsp Cayenne pepper
• 1 tsp Coriander powder
• 3 tbsp Coriander leaf
• 1 to 2 teaspoons Lemon juice
• 500 grams Plain flour
• 230 ml Water
• 1 tsp Salt
• 1 Vegetable oil
• 1 to enjoy on the side Tomato chutney

1. Chop the potato into bite-sized pieces.
2. Mince the coriander leaves, and grate 1 tablespoon of the ginger.
3. Boil the potatoes until tender, drain, then mash.
4. Add salt to lightly season.
5. Heat oil in a frying pan, add the cumin seeds, and roast until they start to make popping sounds.
6. Be careful not to burn.
7. Add the -marked ingredients, then stir.
8. You will have a paste.
9. Add 1 teaspoon of water and stir.
10. Add the mashed potatoes from Step 2, and mix evenly.
11. Add the minced coriander leaves and lemon juice, and mix.
12. Be careful not to taste test too, since it's so good!
13. Add water to the flour, a little at a time, then knead.
14. It's sufficiently tasty with refined flour, but if you have whole wheat flour on hand, I recommend using that.
15. Knead until it forms a dough.
16. This should take almost 10 minutes.
17. It should look like this.
18. Separate the dough into 5 portions.
19. (I make a bit more to keep some frozen and in-stock.)
20. Flatten out the dough into a 5-mm thick circle.
21. Separate the potato mixture filling into 5 portions.
22. Put the filling onto the dough, then wrap the edges up around the filling and seal it like a steamed bun.
23. Shape it into an slightly flat ellipse.
24. Dust evenly with flour.
25. Roll the bread out with a rolling pin without holding back.
26. Prepare a shallow frying pan and coat it with oil.
27. Heat to medium, then place the bread from Step 13 on the frying pan.
28. From time to time, check on the underside.
29. When they become slightly browned, turn them over.
30. From time to time, add oil, then flip them over many times.
31. Do this while preparing the next piece.
32. After both sides are nicely browned, spread with butter, then they're ready to serve.
33. Have them with home made tomato sauce or raita yogurt salad.

potatoes, salt, vegetable oil, cumin, ginger, turmeric, garam masala, cayenne pepper, coriander powder, coriander leaf, lemon juice, water, salt, vegetable oil, chutney

Taken from cookpad.com/us/recipes/169303-potato-paratha-indian-potato-bread (may not work)