Aloo Paratha (Indian Potato Bread) Recipe

1. 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. 2

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

3. 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. 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.

* Per serving · 4 servings · Values may vary.

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