Potato Stuffed Paratha
Ingredients
- 250 gWheat flour
- 150 mlMineral water
- 2 pinchGray sea salt
- 300 gPotato (boiled and peeled)
- 1 pcOnion (very finely diced)
- 1 pcHot chili pepper (minced without seeds)
- 1 tspCumin seeds
- 0.5 tspTurmeric powder
- 1 tspgaram masala
- 2 tbspFresh cilantro (chopped)
- 50 gghee (melted)
- 250 gAtta Flour (sifted)
- 1 tspDried mango powder (Amchur)
Method
A golden flatbread cooked in ghee, crispy on the outside and soft inside. The spiced potato filling releases aromas of toasted cumin and fresh coriander when torn open.
- 1
Mix the wheat flour, atta flour, and salt. Gradually pour in the water and knead until the dough is smooth and elastic. It should no longer stick to your fingers.
- 2
Mash the cooked potatoes into a firm puree. Stir in the chopped onion, minced chili, cumin, turmeric, garam masala, amchur powder, and coriander. The filling should be homogeneous.
- 3
Form a ball of dough the size of an egg. Roll it out slightly, place a ball of filling in the center, then fold the dough over like a pouch. Seal firmly.
- 4
Flatten the stuffed ball with your palm, then roll it out on a floured surface. Go slowly to avoid piercing the dough and letting the filling escape.
- 5
Heat a dry pan. Place the paratha. When bubbles appear, flip and brush with ghee. Cook until brown, crispy spots appear on both sides.
Frequently asked questions
How do you get this dish right?
- Let the dough rest for 20 minutes before rolling to relax the gluten.
- Ensure the potato mash is completely cold before stuffing, otherwise the dough will soften and tear.
How long does this dish keep?
Wrap them in a clean cloth to keep them soft. Stores for 2 days in the fridge. Reheat in a dry pan.
