About this recipe

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Recipe highlight

Why you’ll love it

Street-style results at home with pantry basics ⚡

Ingredients

• Dough
• 🌾 Whole-wheat flour (atta): 300 g (2½ cups / 10.6 oz) gluten
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• 🧈 Neutral oil or ghee: 15 ml (1 tbsp / 0.5 fl oz) dairy
• 💧 Warm water: 180–200 ml (¾–0.85 cup / 6–6.8 fl oz)
• Potato filling
• 🥔 Potatoes, boiled & mashed: 500 g (1.1 lb)
• 🌶 Green chili, finely chopped (optional): 1
• 🫚 Grated ginger: 10 g (2 tsp / 0.35 oz)
• 🌿 Fresh cilantro, chopped: 10 g (¼ cup / 0.35 oz)
• 🌱 Cumin seeds: 3 g (1 tsp / 0.1 oz)
• 🌿 Ground coriander: 3 g (1 tsp / 0.1 oz)
• 🌶 Kashmiri chili powder (mild): 1–2 g (¼–½ tsp)
• 🌿 Garam masala: 1.5 g (½ tsp / 0.05 oz)
• 🍋 Amchur 1.5 g (½ tsp / 0.05 oz) or lemon juice 10 ml (2 tsp / 0.34 fl oz)
• 🧂 Salt: to taste
• 🧈 Ghee for cooking: 30–40 g (2–3 tbsp / 1–1.4 oz) dairy

Preparation

• 1 Make the dough Mix flour and salt. Rub in oil. Add warm water gradually; knead 6–8 min to a smooth, soft dough. Rest 20 min covered.
• 2 Make the filling Combine mashed potatoes with chili, ginger, cilantro, spices, and salt (or lemon). Cool completely.
• 3 Divide dough into 8 balls; divide filling into 8 equal portions.
• 4 Roll one dough ball to 10–12 cm (4–5 in). Add filling, gather edges, and pinch to seal.
• 5 Flatten; dust lightly with flour. Roll to 16–18 cm (6½–7 in).
• 6 Cook on a hot tawa/skillet dry-toast 30–40 s, flip, brush with ghee, cook 45–60 s; flip again, brush, and cook to golden spots.
• 7 Repeat. Serve hot with yogurt, pickle, or butter.

Timing details

Nutrition

Estimated values per serving.

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