Aloo paratha

contributed by Suchitra R.

Makes 4 pieces

Dough:   1 cup whole wheat flour ("atta") 

               1/3 cup all-purpose flour 

               1/2 cup whole milk

               Salt to taste

Stuffing: One mealy (eg. Russet) potato

               1/2 teaspoon garam masala

               1 pinch tumeric

               1 teaspoon chopped cilantro

               Red chili powder and salt to taste

Oil for frying

1. Bake potato in its skin until soft (about an hour at 350F). Cool, skin and mash. Add spices and form into 4 balls.
2. Heat milk until warm but not boiling, about 30 seconds in microwave.
3. In a large mixing bowl, combine flours and salt. Add half of hot milk and mix, wait about 2 minutes for mixture to cool. 
4. Knead until dough is moist but not sticky, adding milk as necessary.
5. Roll dough into a ball, cover with wet towel for at least 10 minutes.
6. Dust tabletop or large cuttingboard with flour. 
7. Break off a ball of dough roughly the size of filling balls. Pat flat and flour both sides. Roll out to a circle.
8. Place one ball of filling in center. Warp dough edges around and seal top, keeping filling inside. 
9. Roll paratha out, taking care not to spill filling. Repeat with remaining dough and filling.
10. Heat 1 tablespoon of oil in a flat pan over medium-high heat. 
11. Add paratha one at a time until golden brown, about 1 minute per side. Serve hot.