Aloo Paratha

Step 1

Place the 2 potatoes in a pot and cover with cold water by 1 inch. Set the pot on the stove over high heat and bring the water to a rolling boil, about 8 minutes.

Step 2

Reduce heat to medium and simmer until a fork slides easily through the center of a potato, about 12 minutes more. Drain the potatoes in a colander.

Step 3

Let the potatoes cool for 2 minutes, then peel away the skin with your fingers or a vegetable peeler and discard it.

Step 4

Place the peeled potatoes in a bowl and mash with a fork until mostly smooth, leaving a few small lumps. Measure out salt and pepper into separate small bowls.

Step 5

In a medium bowl, pour the 1.5 cups flour and 0.5 cup water together. Mix with your hands or a wooden spoon until a soft, slightly sticky dough forms, about 1 minute.

Step 6

Knead the dough in the bowl by pushing it away from you with the heel of your hand, folding it back over itself, rotating the bowl slightly, and repeating for 3 minutes until smooth and elastic.

Step 7

Season the mashed potatoes with 0.5 teaspoon cumin seeds, a pinch of salt, and a pinch of pepper. Stir until the cumin is evenly distributed.

Step 8

Divide the dough into 4 equal pieces and roll each between your palms into a ball about the size of a golf ball.

Step 9

On a lightly floured work surface, use a rolling pin to flatten one dough ball into a thin round about 6 inches wide and 1/8 inch thick, rotating after each roll.

Step 10

Spoon 2 tablespoons of the spiced potato mixture into the center of the round. Fold the edges up and over the filling toward the center, pinching them closed, then gently flatten into a disk.

Step 11

Using the rolling pin, gently flatten the stuffed paratha into a round about 7 inches wide, 1/4 inch thick. Repeat steps 9–11 with the remaining dough balls and filling.

Step 12

Place a 12-inch nonstick skillet or griddle over medium-high heat and let it warm until a drop of water sizzles and evaporates in under 2 seconds, about 1 minute.

Step 13

Lay one paratha on the hot skillet. Cook until the bottom is spotted with light brown marks and the edges look set, about 2 minutes.

Step 14

Flip the paratha over using a metal spatula. Drizzle 0.5 tablespoon ghee or butter directly onto the surface.

Step 15

Cook the second side until it develops brown spots and looks crispy, about 2 minutes, then slide onto a plate.

Step 16

Repeat steps 13–15 with the remaining 3 parathas, using 0.5 tablespoon ghee or butter for each one.