- 1 to 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup water, at room temperature
- pinch of kosher salt
- 2 teaspoons extra virgin olive oil, plus more for cooking paratha
- 1/2 inch ginger, peeled and minced
- 1 small shallot, minced
- 1 small clove garlic, minced
- 1 tablespoon chopped cilantro
- 1 teaspoon red chili, thinly sliced
- 1 teaspoon amchur
- 1/4 teaspoon garam masala
- 1/2 cup fresh methi leaves, chopped
- 1/4 teaspoon salt
- 1 cup boiled and mashed potatoes, about 1 medium russet potato (peel before cooking)
Pulse one cup of the flour, the water, and the salt to a rough ball. If necessary, add more flour, a little at a time, until you have a soft dough. Remove the dough and knead on lightly floured surface until smooth. Form the dough into a smooth ball and set aside. Cover with a damp towel for about 15 to 30 minutes.
In a large pan, heat 2 teaspoons oil and saute the ginger, shallot, garlic, cilantro, chili, amchur and garam masala for about a minute. Add the methi leaves and salt and cook until slightly wilted, about another minute. Scrape the mixture into a medium bowl and cool completely. Add the boiled mashed potatoes to the mixture and blend well. Form 6 even balls from the potato mixture. Divide dough into 6 equal parts and roll each into a ball. (The potato balls should be about slightly larger than the dough balls.)
Roll the dough out on a lightly floured surface to 3-inch circles. Place the potato balls in the center. Pull the edges of the dough around the potato balls and pinch together to completely enclose the potatoes. Cover the stuffed dough and let it stand for 5 minutes. Meanwhile, heat a heavy skillet on medium flame. On a lightly floured surface, roll each ball of the stuffed dough out to a 6-inch circle. If the dough sticks to the rolling pin, lightly sprinkle some more flour on both sides of the dough.
Pour enough oil into the skillet to lightly coat the bottom. Place a paratha into the skillet and cook until you begin to see small bubbles around the edges, and the underside is spotted golden brown. Brush 1 teaspoon of oil on the dough’s surface. Then flip to the other side and brush with oil. Lightly press down the puffed areas with a spatula.
You can flip again and press with the spatula, making sure the dough is golden-brown on both sides. Cool on a wire rack so they don’t get soggy.