Aloo Paratha (Indian Potato Bread) Recipe

• :
• 1 cup (about 5 1/2 ounces) whole-wheat flour
• 1/2 cup water
• Kosher salt
• 1 teaspoon oil
• :
• 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

1. 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.
2. Meanwhile, mix the boiled and mashed potatoes with the ginger/garlic paste, cumin, chili powder, mango powder, cilantro leaves, and chilies.
3. 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.
4. 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.

flour, water, kosher salt, oil, potatoes, gingergarlic, powdered cumin, red chilli, mango, cilantro, green thai chili, ghee, butter

Taken from www.seriouseats.com/recipes/2013/02/beyond-curry-aloo-paratha-potato-bread-indian-recipe.html (may not work)