Adapted from a recipe in The Barrio Vegetarian, a cookbook by and for Peace Corps volunteers in the Philippines. We were there from 1989-1990. Ever since this has been a family staple and it is one of the kids’ favorite dinners.
2 medium potatoes
1 onion, finely chopped
2 cloves garlic, pressed or minced
1/2 c grated cheddar
2 t curry or masala spice mix
1/2 t salt
Boil and mash potatoes. Fry chopped onion and garlic in a small skillet over medium heat. When soft add the spices and cook for a couple more minutes. Remove from heat and add to potatoes along with cheese. Mash together until well mixed and divide into 16 equal wedges.
6 cups flour ( 1 c whole wheat bread flour and 5 c white)
1 t salt
4 t canola oil
2 c water
Mix flour and salt; add oil and water, and mix with a wooden spoon till the dough starts to hold together. Turn onto a floured surface and knead for a couple minutes till smooth. Put back in the bowl, cover with waxed paper and let the dough sit for at least a half an hour.
Divide dough into 16 equal pieces and set them on a floured surface. Have a small bowl of water ready. Assemble parathas by taking a ball of dough and rolling it out to about 4″ in diameter on a floured surface. Put a portion of filling on top, and start folding edges of the dough over the filling, wetting the top of each fold so it sticks to the next. Turn over so the joined sides are down and roll out to about 6″ in diameter.
Cook each paratha on an ungreased cast iron skillet till browned on each side. Perfect parathas will puff up like balloons during cooking. Cooking will go faster if you can have two or three skillets on at once. This is a kid’s job in our house! Set them on wire racks until they are all cooked (so they don’t get soggy) and serve immediately when the last one is done!
Serve hot with mango chutney.