Aloo roti

Ingredients:

• 2 large potatoes (about 600 g)
• 3 tablespoons ghee or unsalted butter, melted
• 2–3 green chili peppers, finely chopped
• 1 bunch fresh cilantro, finely chopped (about 1/2 cup)
• 1.5–2 cups premium flour
• Vegetable oil

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water. Add enough salt to make the water taste like sea salt. Bring to a boil and simmer until tender when pierced with a knife, 40–50 minutes. If you're in a hurry, you can cut the potatoes into quarters and simmer for about 20 minutes. Drain the potatoes.
2. Once the potatoes are cool enough to handle, peel and mash them in a large steel or glass bowl. You can grate the potatoes coarsely. Add the ghee, chili, cilantro, 1 cup flour, and 1 teaspoon salt and mix well to form a soft dough. Add more flour as needed, but be careful to add a little at a time, as this recipe requires no water. Divide the dough into about 15 balls.
3. Heat a nonstick skillet or cast iron skillet over medium-high heat.
4. Place a bowl of flour nearby. Dredge each dough ball in flour, flatten it, and then dredge it again in flour. On a generously floured work surface, roll each piece into a thin circle. Potatoes make the dough very sticky, so sprinkle more flour as you roll.
5. Add 0.5 teaspoon of oil to the pan, then add the roti. Fry on both sides until lightly browned, about 1.5 minutes per side. Fry the remaining roti in the same manner.