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Potato Stuffed Parathas

Recipe Ingredients

Dough

Filling

Method

  1. 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.
  2. Mash potatoes by hand; don't put them in a food processor or they will become gluey.
  3. Stir in all the ingredients for the filling.
  4. Put a large cast iron or other heavy-gauge pan on medium heat.
  5. 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.
  6. 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.
  7. 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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