Potato Stuffed Paratha
4 servings
30 minutes
Indian cuisine varies from state to state, but one thing remains the same - the paratha flatbread, or paratha. It roughly translates as "layered flatbread": unleavened dough is rolled out several times, coated with ghee, and fried in a frying pan. There is also a second option, when the filling is placed between two thin flatbreads. To make it truly Indian, the filling must be really spicy.
1
Prepare the necessary ingredients.
2
Peel the potatoes and boil until cooked, then mash the boiled potatoes into puree.
- Potato: 5 piece
3
Add a teaspoon of salt, ground chili, chili flakes, and chopped cilantro and green chili, and mix.
- Salt: 1.5 teaspoon
- Chili powder: 1 teaspoon
- Chili flakes: 1 teaspoon
- Cilantro: 50 g
- Green chili pepper: 5 piece
4
Mix the sifted flour, 300 ml of water, and half a teaspoon of salt.
- Wheat flour: 400 g
- Salt: 1.5 teaspoon
5
Knead a soft but non-sticky dough. Wrap it in plastic and let it rest for 20-30 minutes.
6
Divide the dough into eight equal parts and roll them into balls. Take two dough balls and roll them into round flatbreads.
7
Place about 3 tablespoons of potato filling on one flatbread, cover with the second flatbread, and seal the edges well. You can moisten the edges with water to make it easier to stick.
- Potato: 5 piece
8
Slowly and gently roll out the dough, ensuring that the filling doesn't spill out.
9
Heat the pan with melted butter and fry the paratha for 1-2 minutes on each side.
- Clarified butter (ghee): 80 g
10
Serve with yogurt and chutney.
