← Nouns Cooking · Indian

Ingredients

• 260 g Atta (wholewheat chapati flour)
• ½ tsp Salt
• 2 tsp Vegetable oil
• 180 ml water, as needed
• 450 g floury potatoes, boiled, peeled and grated or finely mashed
• 2 Green chilli, finely chopped
• 1 tsp Ginger, finely grated
• 2 tbsp Coriander (cilantro), finely chopped
• ¼ tsp Carom seeds (ajwain)
• ½ tsp ground cumin
• ¾ tsp Amchur (dried mango powder)
• ½ tsp Kashmiri chilli powder
• ¼ tsp Garam masala
• ½ tsp Salt
• 3 tbsp ghee or oil
• extra flour, for dusting

Method

1. Mix the flour, salt and oil, then add water gradually and knead for 5 min into a soft, smooth dough. Cover and rest for 20 min.
2. Mash the potatoes until there are no lumps at all (lumps tear the paratha). Mix in the chilli, ginger, coriander, spices and salt, and divide into 8 balls.
3. Divide the dough into 8. Roll one into a 10 cm round, put a potato ball in the middle and bring the edges up and over to enclose it, pinching to seal. Flatten gently.
4. Dust with flour and roll out lightly, seam-side up, into an 18 cm round, easing it out without pressing hard so the filling doesn’t burst through.
5. Cook on a hot tawa or frying pan over medium-high heat for 1 minute, until small spots appear underneath. Flip, brush with ghee and cook 1 minute, then flip again, brush the other side and press with a spatula until both sides are golden and crisp, 1–2 min more.
6. Keep warm in a cloth while you make the rest. Serve with a knob of butter, plain yogurt and pickle.

Tips

• Contains wheat (gluten). Let the potatoes cool completely before mixing; warm filling makes the dough sticky.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali