The quintessential North Indian breakfast. A whole wheat unleavened dough (atta) is used to encapsulate a heavily spiced, citrusy potato mash. The alchemy involves rolling the two layers together without tearing, ensuring the potato filling reaches the absolute edges of the bread.
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The Dough. Mix flour, water, and a pinch of salt. Knead into a soft, elastic dough. Rest for 20 minutes .
The Filling. Mix mashed potatoes with amchur, cumin, garam masala, chilies, cilantro, and salt. It must be completely smooth.
The Stuffing. Take a ball of dough, flatten it. Place a ball of potato filling in the center. Pinch the edges of the dough over the filling to seal it completely.
The Roll. Flatten the stuffed ball. Gently roll it out into an 8-inch circle. If the dough tears, use a little dry flour to seal.
The . Heat a tawa or skillet. Cook the paratha for 1 minute per side until brown spots appear. Apply ghee generously to both sides and until crispy and golden.
Serve hot with a massive knob of white butter and spicy mango .
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