Rosemary Alu Paratha (Potato Parathas with Fresh Rosemary)

Dough

• 2 cups whole wheat flour
  
• 6 ounces water (approximately)
  
• 1 pinch salt
  

1. 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

• 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
  
• 1 tablespoon lime juice
  
• 3 tablespoons melted ghee, for brushing the paratha
  

1. 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.
2. 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.
3. Break the hot potatoes so that the steam is released. This helps the filling to be as dry as possible. Mash the potatoes to crush any lumps to get a smooth filling. Shape the filling into spheres, approximately the size of ping pong balls.
4. Roll a portion of dough into a 6-inch flat round, like a tortilla. (Use a generous amount of extra flour to ensure that the dough does not stick to the surface or rolling pin.)
5. 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.
6. Flour the board and gently roll out the the potato-filled dough into a 5-inch circle.
7. 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.