Parathas with Spiced Potatoes

First, rinse the potatoes and unpeeled in a saucepan with water to cover. Sprinkle in turmeric powder and salt and do everything together for 5 min.

In the meantime, rinse the chili pepper, cut it in half, remove the stem, seeds and septum and chop the pulp.

Drain the water from the potatoes. Cool them a little bit, remove the peel and cut them into pieces of about one liter.

Heat the oil in a wok or frying pan over medium heat. Stir-fry the chili pieces and cilantro in it briefly. Add the potato pieces and roast over low heat, turning several times, for 20 to 25 minutes. Add the garam masala 5 minutes before the end of the cooking time. Finally, sprinkle the mango powder on top, stirring once.

For the parathas, combine all ingredients in a baking bowl to make a smooth dough and knead heartily on a lightly floured surface for about 5 min. Divide the dough into 6 pieces, form into balls and roll out into 18 cm dia patties.

Heat some ghee or oil in a frying pan and bake the dough patties in it in batches: To bake the parathas, melt a small amount of fat in a frying pan – ghee is used for this in India – and toast the patties in it, one at a time, starting from one side. Brush the unbaked surface with clarified butter or oil, turn the patty to the other side and toast from the other side.

Serve still hot with the potatoes.

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