(by Carmanie Bhatti)
2 c. flour
3/4 c. water
7 - 8 T. vegetable oil, divided
1/2 in. slice ginger, grated
2 cloves garlic
1 tomato, sliced
salt and pepper, to taste
4 potatoes, cubed
additional oil for cooking
In a deep, wide dish, mix the flour with enough water to make a soft dough, dipping hands in water repeatedly to avoid sticking.
Knead the dough on a floured surface until it is smooth.
Cover and refrigerate for several hours.
Make equal sized balls of the dough, and flatten them with a rolling pin on a lightly floured surface.
Over a medium flame, heat 3 T. oil, and cook onion, ginger, and garlic until lightly browned.
Add tomato, 1/4 c. water, salt and pepper to taste.
Add 4 T. oil and potatoes, and cook until tender, adding another 1 T. of oil if needed.
Let mixture cool, and break up with a potato masher or fork.
To assemble the paratha:
Coat each flattened roti with 1 t. oil
Spread a heaping spoonful of the potato mixture on each roti, and cover with another roti.
Flatten and seal edges together with fingertips.
Heat 2 T. oil in a tava (traditional Indian griddle) or skillet, and cook the paratha a minute or two on both sides.
Do not overcook, or they will be too crisp.
Makes approximately 6 large or at least 12 small parathas. (The Indian paratha size is as small as one's palm; Pakistanis make them the size of a dinner plate.)