Paratha - Roth – Culinary Scene

Ingredients

• 2 cups (11 1/4 ounces; 320 g) atta, or a combination of 1 1/2 cups (7 1/2 ounces; 210 g) all-purpose flour and 1/2 cup (2 1/2 ounces; 70 g) whole wheat flour
• 1 teaspoon Diamond Crystal Kosher salt; if using table salt, use half as much by volume or the same weight
• 2 Tablespoons neutral cooking oil, such as grapeseed or canola, or melted ghee
• 1 cup water, warmed to 160°F
• 4 medium Russet potatoes (about 1 3/4 pounds; 800 g), peeled and cut into 1-inch chunks
• 1 shallot, peeled and minced
• 1 1-inch piece fresh ginger, peeled and cut into thin matchsticks
• 2 Tablespoons minced fresh cilantro leaves and tender stems
• 1 fresh green chile, such as serrano, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika or standard paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne
• neutral cooking oil, such as grapeseed or canola, or melted ghee, for brushing dough rounds and cooking parathas