Aloo Paratha

Combine the flour and salt in a bowl. Cut in the ghee or clarified butter, then gradually add lukewarm water as needed to knead a soft, non-sticky dough.

Turn the dough out onto a lightly floured surface and knead for 10 minutes. Cover and let rest for 30 minutes.

Peel the potatoes and boil them in salted water until fork-tender.

Drain, reserving a little cooking water so the mash isn't too dry. Mash the potatoes, mix in the spices, finely chopped chili, and cilantro, then let the filling cool completely.

Divide the dough into 4 equal portions. Flatten a dough ball into a small disc and spoon the potato filling into the center.

Gather the edges of the dough up and pinch them together at the center to seal. Gently roll it out into a circle. Don't worry if the dough tears slightly and some filling peeks through—just dust that spot with a little flour.

Heat a heavy-bottomed skillet over medium heat with a drizzle of oil or ghee. Place the paratha on the skillet and cook until golden on the first side.