Alu Wala Paratha

(by Carmanie Bhatti)

2 c. flour

3/4 c. water

7 - 8 T. vegetable oil, divided

1 onion

1/2 in. slice ginger, grated

2 cloves garlic

1 tomato, sliced

salt and pepper, to taste

4 potatoes, cubed

additional oil for cooking

Roti:

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.

Potato filling:

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.)