Rosemary Alu Paratha (Potato Parathas with Fresh Rosemary)

By mahto

Ingredients

• Dough:
• Makes 6
• 2 cups whole wheat flour
• 6 ounces water (approximately)
• 1 pinch salt
• Rosemary potato filling:
• 2 large Idaho potatoes
• 1 sprig fresh rosemary (leaves stripped off the twig)
• 1 to 2 small fresh green chiles (adjust as per your taste)
• 1/2 teaspoon kosher salt
• Juice of 1/2 a lime.
• Melted ghee, for brushing the paratha

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Dough:
Combine the flour and salt, add the water in increments, and knead to make a firm ball of dough. Divide into six and cover with a wet towel until ready to roll into parathas.

Rosemary potato filling:
Finely chop the chili and rosemary leaves almost to a minced consistency. Wash and cut the potatoes into half, then boil until a knife slips through with little resistance through the cooked tuber.

Drain excess water, peel the potatoes, and place in a mixing bowl along with the salt, lime juice and finely chopped rosemary and green chili blend.

Place a ball of filling and roll the dough around like you would do for an enchilada. Pinch the ends and fold over so that the filling is evenly enclosed within the dough.

Heat a flat griddle and place the paratha on it. Brush liberally with ghee, then after two minutes flip to the other side and brush the other side with ghee as well. The paratha is done when both sides have turned a golden brown with tiny black spots. Serve with a raita, tzatziki, or an Indian mango or lime pickle.