murphyscreek
Veteran
Delicious Indian bread with a spicy potato stuffing.
Recipe
Ingredients
2 medium size potatoes, peeled and boiled
1 and 1/2 tsp garam masala
1 tsp Kashmiri chilli powder
1 tsp amchur powder
1/2 tsp salt
1/2 tsp ground black pepper
1 large green chilli chopped finely
1 handful coriander (cilantro) chopped finely
3 tbsp melted ghee
2 tbsp wholemeal flour
1 cup water (approx.)
Method
Mash potatoes until smooth with all the spices, fresh chilli, and coriander and set aside to cool.
In a bowl add 1/2 tsp salt and 1 tbsp ghee to flour, and slowly mix in water till a soft dough is formed.
Divide dough in to 1/3s and roll in to balls.
When potato mixture is cool, take a dough ball and flatten out by hand until approximately saucer sized.
Take a large spoonful of potato and form in to a ball and sit in middle of flattened dough.
Bring edges of dough up around potato, pleating as necessary, to completely encase the filling and gently use fingers to press joins together.
Reform ball shape, and with joint side down again gently flatten out to a circle, and using a roller pin flatten circle out to a approx. the size of a small dinner plate.
Be careful not to let stuffing break through dough.
On a medium heat cook paratha in a frypan initially joint side down for a few minutes, then generously brush top with ghee, before flipping.
Continue brushing surface with ghee, flipping now and then till both sides golden.
Paratha may puff up during cooking, and in that case just gently push down with the flat of an egg flip, being careful not to break or tear the bread.
Serve hot with yoghurt, or favourite chutney (or both), or serve as a side to a main meal.
View: https://youtu.be/x73ookaSLF0
Recipe
Ingredients
2 medium size potatoes, peeled and boiled
1 and 1/2 tsp garam masala
1 tsp Kashmiri chilli powder
1 tsp amchur powder
1/2 tsp salt
1/2 tsp ground black pepper
1 large green chilli chopped finely
1 handful coriander (cilantro) chopped finely
3 tbsp melted ghee
2 tbsp wholemeal flour
1 cup water (approx.)
Method
Mash potatoes until smooth with all the spices, fresh chilli, and coriander and set aside to cool.
In a bowl add 1/2 tsp salt and 1 tbsp ghee to flour, and slowly mix in water till a soft dough is formed.
Divide dough in to 1/3s and roll in to balls.
When potato mixture is cool, take a dough ball and flatten out by hand until approximately saucer sized.
Take a large spoonful of potato and form in to a ball and sit in middle of flattened dough.
Bring edges of dough up around potato, pleating as necessary, to completely encase the filling and gently use fingers to press joins together.
Reform ball shape, and with joint side down again gently flatten out to a circle, and using a roller pin flatten circle out to a approx. the size of a small dinner plate.
Be careful not to let stuffing break through dough.
On a medium heat cook paratha in a frypan initially joint side down for a few minutes, then generously brush top with ghee, before flipping.
Continue brushing surface with ghee, flipping now and then till both sides golden.
Paratha may puff up during cooking, and in that case just gently push down with the flat of an egg flip, being careful not to break or tear the bread.
Serve hot with yoghurt, or favourite chutney (or both), or serve as a side to a main meal.