Aloo Paratha

Scrub 2 medium russet potatoes (10–12 oz.), then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 10 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)

Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 1½ cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.

Mix 1 cup whole wheat flour, ¼ tsp. vegetable oil, ¼ tsp. kosher salt, and ½ cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.

Meanwhile, finely crush ½ tsp. fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get. Chop 1 small handful of cilantro.

Using a fork, mix ground fennel, ¼ tsp. red chili powder, 2 Tbsp. chopped cilantro, and remaining ¼ tsp. kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 4 equal portions and roll into balls.

Divide dough into 4 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.

Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.

To cook paratha, pour ¼ cup vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with 1½ tsp. oil and carefully place, oil side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with 1½ tsp. oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining 3 paratha.