Saturday, April 27, 2013

Potato Stuffed Paratha

 

Paratha is an Indian flat bread and this one has a wonderful, spicy  potato pancake element to it. I borrowed liberally from this recipe making whatever substitutions I had to along the way. My search for methi leaves (fenugreek) was a dead end, ditto for garam masala. I used celery leaves and chunky chat masala instead, and switched out the red chili for a Serrano. I'm no expert on Indian food but these came out pretty darn tasty. Kenny loved 'um and he's no fan of this particular cuisine, so if he likes them they must be good.

You can't have Paratha without tziziki, or maybe you can but I can't. This recipe is a breeze and I followed it to the tee so I won't bother putting it here. Enjoy! 

potato stuffed paratha

1 cup white whole wheat flour
1/4 teaspoon salt
1/2 cup water, give or take
1 tablespoon olive oil, plus more for cooking paratha
2 teaspoon chunky chat masala
1 tablespoon chopped cilantro
1/4 cup finely chopped celery leaves
1 teaspoon thinly sliced  Serrano chili
1 clove minced garlic
1/4 cup finely chopped shallot
1 teaspoon minced fresh ginger  
1 cup russet potato, boiled, peeled and mashed

Whisk salt into flour; add water and stir to form dough. Knead until smooth. Cover and let rest while you make the filling.

In a large skillet, heat oil on medium high. Add everything except potatoes and saute until leaves are wilted, one or two minutes. Transfer to a bowl and when cool add mashed potato.

Divide dough into 6, roll one at a time keeping the others covered with plastic wrap. Roll each to about 3 inches, using only as much flour as you need to keep the dough from sticking. Take a large spoonful of potato filling and place it in the center of the dough. Carefully pull the dough up and around the filling and pinch the dough together to completely cover the filling; flatten slightly and keep covered. Repeat with the remaining dough.

Heat 1 teaspoon of olive oil in a large skillet or cast iron pan, on medium high heat. Roll the paratha, one at a time, to about 6 inches across, being careful not to tear or expose the potato filling. Drop in hot pan, cook for 2 minutes. Brush the top with a bit of olive oil and flip to cook the other side. 

You want to get into a good rhythm so you can roll the next one while the previous paratha is cooking. Make sure to add a bit more oil if necessary and get it hot before adding the next one. Keep the cooked paratha covered until all are done. Serve immediately with a side of tziziki.








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