Potato Stuffed Parathas
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup water
- 8 medium potatoes, boiled until tender and peeled
- 1 teaspoon salt
- 1/2 teaspoon red chile (or cayenne) powder (or to taste)
- 1/2 teaspoon garam masala powder
- 1 small onion, finely chopped
- 1 green chile, minced without the seeds (or to taste)
- 1 cup coriander leaves (cilantro), washed, dried and removed from the stems
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- Mix flour and water with your fingers, adding water gradually, until you've
formed a soft, smooth dough - as soft as possible without being at all sticky. After
about five minutes of mixing, it should be the general consistency of bread dough.
Cover the dough with a damp towel and set aside for about 30 minutes.
- Mash potatoes by hand; don't put them in a food processor or they will become
- Stir in all the ingredients for the filling.
- Put a large cast iron or other heavy-gauge pan on medium heat.
- To form each paratha: Roll two chunks of dough in the palms of your lightly floured
hands, to form two balls the size of golf balls. Roll each one on a lightly-floured
surface until it is 4-5 inches in diameter. Put a tablespoon of the filling in the
center of one disc, place the second disc on top, pinch the edges together to form
a big circular envelope, and then lightly roll the whole thing until flat, about
1/4-inch thick. At this point the potato filling and the dough will have become
pressed together, they will have merged; it should look sort of like a pancake with
flecks of potato and spices in it.
- Drizzle a teaspoon or so of vegetable oil on the pan, wait until it's hot
but not smoking, and then lightly brown the paratha; it will take around one minute
per side. If desired, drizzle a little more oil on top of the paratha and spread
it on the surface with a spoon, just before taking it off the heat.
- Serve with plain yogurt and a salad of carrots, cucumbers, onions and cabbage,
cut into matchsticks and tossed with a little fresh-squeezed lemon juice.
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