Potato Stuffed Paratha

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This recipe sounds exotic but is really easy and will totally impress your family and friends. Serve it with a pile of Morrocan vegtables and a spoonful of yogurt!

Filling
3 large potatoes, peeled
2 green chilies, chopped
¼ tsp garam masala
¼ tsp turmeric
2 tsp finely minced ginger
3 Tbsp finely chopped cilantro
Salt to taste
Cook potatoes in plenty of water until soft. Drain well and mash.
Add all the other seasonings and season with salt.
Set aside to cool to room temperature.

Dough
2 cups Atta flour ( a form of fine whole wheat flour)
1 Tbsp melted butter or vegetable oil
½ tsp salt
1 cup water
Combine flour, butter and salt in a medium bowl.
Add the water and mix until the dough is smooth and forms a ball. 
Cover and set dough aside in a warm place,  for at least 1 hour.
Cut dough into 10 balls.
Roll each ball out a little (3”diameter) and place 1 Tbsp of filling in the middle.
Gather up the sides and squeeze together to seal.
Roll the dough out again, until it is ¼ inch thick. Make sure to have plenty of flour on your board.
Try not to overwork the dough.
Heat a flat, heavy pan and brush with vegetable oil.
Gently lay the paratha on the med-hot pan and wait 40-50 seconds or until golden with a few darker brown spots.
Flip and wait again.
Flip and check the colour. Should have areas of golden brown.
If not, raise the heat slightly and cook longer.
Reduce heat if paratha are getting dark.
Keep warm in the oven until ready to serve.