Dotnom

Aloo (Potato) Parathas

Ingredients

• 1 cup whole wheat flour
• 1/2 cup room-temperature water
• 1/4 teaspoon vegetable oil
• 1/4 teaspoon kosher salt
• 2 medium russet potatoes, boiled, cooled, and peeled
• 1/4 teaspoon red chile powder
• 3/4 teaspoon fennel seeds, crushed into a powder
• 2 tablespoons chopped cilantro
• 1/2 teaspoon kosher salt

Directions

1. Divide the dough and mashed potatoes into 4 equal portions and roll each portion into a ball.
2. Lightly coat each dough ball with flour.
3. Roll out each ball into a 6-inch circle, rotating the dough while rolling to maintain the circular shape.
4. Place a potato ball in the center of a dough circle, then pull the edges of the dough over the top of the ball, pinch together to seal.
5. Flip the dough-potato ball over so the seal is on the bottom and use a rolling pin to roll it out into an 8-inch circle.
6. Repeat filling and rolling to make four 8-inch rounds.

Attribution