Aloo Paratha with Spiced Potato Filling

Vegan, Vegetarian, Raw, fermented and probiotic scholar

These crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within.

subheading: For the Paratha Dough:

2 cups (11 ¼ ounces; 320g) atta, or a combination of 1 ½ cups (7 ½ ounces; 210g) all-purpose flour, such as Gold Medal Blue Label, and ½ cup (2 ½ ounces; 70g) whole wheat flour

1 teaspoon (4g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight

2 tablespoons (30ml) neutral cooking oil, such as grapeseed or canola, or melted ghee

1 cup water (240ml), warmed to 160°F (70°C)

subheading: For the Filling:

4 medium Russet potatoes (about 1 ¾ pounds; 800g), peeled and cut into 1-inch (5-cm) chunks

1 teaspoon (4g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight

1 shallot (60g), peeled and minced

One 1- inch (2.5cm) piece fresh ginger, peeled and cut into thin matchsticks

2 tablespoons minced fresh cilantro leaves and tender stems

1 fresh green chile, such as Serrano, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon freshly ground black pepper

¼ teaspoon ground cayenne

subheading: To Assemble and Cook:

Neutral cooking oil, such as grapeseed or canola, or melted ghee, for brushing dough rounds and cooking parathas (about ½ cup; 120ml)

Directions at seriouseats.com

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