Aloo Paratha (Indian Potato-Stuffed Flatbreads)

Recipe by skat5762
READY IN: 1hr 30mins
SERVES: 6-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil potatoes in salted water to cover, until tender.
  • While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
  • Add 2 tablespoons of oil, then water.
  • Mix until this becomes a defined (albeit sticky) ball of dough.
  • Remove and knead until smooth, adding flour or water as necessary.
  • Cover dough with plastic wrap and set aside while preparing potatoes.
  • When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
  • Taste and adjust seasonings as necessary.
  • On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
  • Roll each piece into about 4-inch round.
  • Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
  • Pinch dough closed and press down to distribute filling evenly.
  • Heat a large cast iron pan over medium-high heat for 2-3 minutes.
  • Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
  • Cook each bread for about 3 minutes per side, until brown spots appear.
  • Repeat until all are done.
  • Serve hot or room temperature.
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