Aloo Paratha (Spiced Potato-Stuffed Flatbread)

To make the dough: In a medium bowl, combine the flours, salt, and ghee; the mixture will look clumpy. Add the water, mixing with the handle of a wooden spoon to form a shaggy dough. Cover and let rest at room temperature for 20 minutes. This resting period allows the flours to hydrate and makes hand-kneading easier and less sticky. 

Transfer the dough to a lightly floured surface and knead by hand until the dough is smooth and elastic, about 5 minutes. Cover and let rest while you prepare the filling, 20 to 30 minutes. 

To make the filling: Prick the potatoes all over with a fork and place them on a microwave-safe plate. Microwave until fork-tender, about 8 minutes. (Alternatively, bake the potatoes on a parchment-lined baking sheet in a preheated 400°F oven until tender, about 45 minutes.) 

Set the potatoes aside to cool for 10 minutes, then peel them. Roughly chop the potato flesh and transfer it to a ricer or medium-gauge wire mesh sieve. Press the cooked potato through the ricer or sieve into a large bowl. Set aside, uncovered, to cool. (If you have neither ricer nor sieve, you can also grate the peeled potatoes on the large holes of a box grater.)  

Measure out 2 1/2 cups (300g) riced potatoes; any extra can be saved for another use. 

Add the shallots, cilantro, chiles, chaat masala, salt, and Kashmiri chili powder to the riced potatoes, mixing to combine. Divide the filling into four equal portions (each about 1 cup loosely packed or 138g). Shape each portion into a puck 3" wide and 1" thick. Set aside. 

To divide and shape: Divide the dough into four equal pieces (each about 100g). Preshape each piece of dough into a ball by pulling the edges into the center and then pinching the seam shut. Using a cupped hand on an unfloured area of your work surface, shape each piece of dough into a taut round. Cover the pieces of dough with a damp towel to keep them from drying out and let rest for 20 minutes. The rest will make it easier to roll out the parathas. 

To roll and fill the parathas: Lightly flour a work surface. Beginning with the first piece of dough that you preshaped, roll it into an 8" to 9" round. Place a puck of potato filling in the center of the round. Starting the top of the dough (if it were a clock, it’d be 12 o’clock), fold it down toward the center of the filling. Continue to work around the dough in this fashion, pleating and pinching the dough around the filling, enclosing it. Try to avoid overlapping the dough too much at the center, as this can cause the middle of the paratha to be doughy. 

Dust your work surface with flour, then reroll the sealed paratha into a 9" round. Continue rolling, filling, and rerolling the remaining parathas. Lightly dust each paratha with flour as you go and stack them, separating them with parchment paper, and cover with a damp towel. 

To cook the parathas: Preheat a 10" to 12" nonstick or cast iron skillet over medium heat until a few water drops flicked on the surface sizzle and almost immediately evaporate. Cook one paratha at a time, undisturbed, until the underside looks dry and is just starting to take on light spots of color, about 90 seconds. Flip, then brush the cooked side with melted ghee. Cook the second side for another minute, then flip and brush that side with ghee. Continue cooking and flipping the paratha until it starts to puff and the exterior is evenly speckled with deep brown spots, an additional 3 to 4 minutes. Cook the remaining parathas in the same manner, stacking and wrapping them in a clean, dry, lint-free kitchen towel as you go. 

Serve warm with lime wedges, minced chiles, mango pickle, achaar, yogurt, and/or coconut chutney, if desired. 

Storage information: Allow leftover aloo paratha to cool to room temperature, then store airtight in the refrigerator for up to 3 days. Rewarm before serving. (See “tips,” below for instructions on freezing parcooked aloo paratha for longer storage.)