With my boyfriend acting as a Hindi-English translator, his mom taught me how to make aloo paratha, or spicy potato flatbread. The process does take some time but the steps are simple.
-boil 5 small yellow potatoes
-dice 1/2 onion
-dice two green serrano chilis (seeds left in)
-mash potatoes and mix everything with garam masala, chili powder and salt.
The dough was already made when I arrived so I do not have an estimate of flour to water ratio. Best I can offer is combine the two until you have an elastic, sticky dough.
Process: pinch off a 2″ diameter ball of dough and pat with wheat flour. Roll the dough into a ball in your hand and then pat down a little on a floured board. Roll into a circle about 4″ diameter and fill with potato stuffing (approx. 2T). Pinch the edges of the dough together from opposites sides, and rotate 60degrees to pinch two more times, closing the dough around the filling. Pat the ball with flour and place folds-side down onto board. Roll into 1/4″ thickness and cook on a hot, flat skillet for a minute or so on each side. We used olive oil in the skillet instead of ghee since it’s healthier. Paratha bread is different from roti because there is oil drizzled on it during cooking, whereas roti is dry.
The warm aloo paratha was served with raita, a refreshing yogurt side, and tamarind chutney. I loved the spice of the chilis, the chewy bread and the flavorful chutney. Worth the work!
Just before skillet time!
Auntie demonstrating skillet skills.