Sweet Potato Paratha
For the dough
3 cups chapati flour
1½ tsp. table salt
¼ cup melted ghee or vegetable oil
About 1 cup plus 2 Tbsp. lukewarm water
Additional flour for your work surface
Additional melted ghee or vegetable oil for brushing on the dough
For the filling
1 lb. sweet potatoes, roasted and peeled
1 cup peeled and chopped onion, sautéed in 1 Tbsp. ghee or oil until caramelized, then patted dry
½ cup chopped cilantro leaves, patted dry
1 Tbsp. peeled and coarsely grated fresh ginger
4 seeded and minced serrano chiles (or to taste)
1 tsp. table salt
1 tsp. garam masala
Prepare the dough
• Mix the flour and salt together in a large bowl. Pour ¼ cup melted ghee or vegetable oil evenly over the top. Using your fingers or a fork, work the fat into the dry ingredients until the mixture resembles coarse crumbs.
• Stir in the water, a few tablespoons at a time, until the dough comes together in a slightly sticky ball.
• Knead the dough until very smooth and elastic, at least 2 to 3 minutes, dusting your work surface with flour as needed. Brush the mass lightly with ghee, cover tightly with plastic wrap and let rest 30 minutes.
Make the filling
• Mash the sweet potatoes to a lumpy consistency in a large bowl. Break apart any big chunks – greater than ¼ inch – but avoid working the filling until smooth. Stir in the caramelized onions and the remaining ingredients.
Stuff and cook the paratha
• Divide the dough into 6 equal portions. Work with 1 piece of dough at a time. Roll or pat the dough into a 3- or 4-inch disk.
• Place about 2 tablespoons filling in the center, gather up the sides of the dough and pinch tightly together at the top to form a round package. Trim off any excess dough at the seam.
• Place the package seam side-down on a lightly floured work surface and carefully roll it into a 6- or 7-inch circle, about 1∕8 - to ¼-inch thick. (The thinner, the better. A little breakage will do no harm.) Set aside, covered with plastic wrap, as you shape the remaining paratha.
• Set a cast-iron skillet over medium to medium-high heat. When the skillet is hot, add the first paratha, cooking 1 at a time. Cook about 2 minutes until the first side is evenly covered with golden-brown spots. Flip over and cook the other side 1 to 2 minutes, again until spotted brown. As desired, lightly brush the top of the paratha with ghee or oil and flip 1 more time, cooking about 30 seconds.
• Serve immediately for the best texture. As an accompaniment, try a yogurt sauce made of ¾ cup yogurt, 4 teaspoons minced fresh mint and ¼ teaspoon table salt.
* I prefer Laxmi brand.