1/2 teaspoon red chile (or cayenne) powder (or to taste)
1/2 teaspoon garam masala powder
1 small onion, finely chopped
1 green chile,
minced without the seeds (or to taste)
1 cup coriander leaves (cilantro), washed,
dried and removed from the stems
Mix flour and water with your fingers, adding water gradually, until you've
formed a soft, smooth dough - as soft as possible without being at all sticky. After
about five minutes of mixing, it should be the general consistency of bread dough.
Cover the dough with a damp towel and set aside for about 30 minutes.
Mash potatoes by hand; don't put them in a food processor or they will become
Stir in all the ingredients for the filling.
Put a large cast iron or other heavy-gauge pan on medium heat.
To form each paratha: Roll two chunks of dough in the palms of your lightly floured
hands, to form two balls the size of golf balls. Roll each one on a lightly-floured
surface until it is 4-5 inches in diameter. Put a tablespoon of the filling in the
center of one disc, place the second disc on top, pinch the edges together to form
a big circular envelope, and then lightly roll the whole thing until flat, about
1/4-inch thick. At this point the potato filling and the dough will have become
pressed together, they will have merged; it should look sort of like a pancake with
flecks of potato and spices in it.
Drizzle a teaspoon or so of vegetable oil on the pan, wait until it's hot
but not smoking, and then lightly brown the paratha; it will take around one minute
per side. If desired, drizzle a little more oil on top of the paratha and spread
it on the surface with a spoon, just before taking it off the heat.
Serve with plain yogurt and a salad of carrots, cucumbers, onions and cabbage,
cut into matchsticks and tossed with a little fresh-squeezed lemon juice.