krishna biswas Recipe · Indian Potato-Stuffed Paratha

This is how to make potato paratha - a shallow, fried, Indian bread stuffed with a tasty potato mixture. This is good for a kid's tiffin box. Serve potato paratha hot with curd, pickle, and green chutney.

Ingredients

• 3 medium potatoes, peeled and cubed
• 2 cups whole wheat flour (atta)
• salt to taste
• ¼ cup water, or as needed
• 2 green chile peppers, finely chopped
• 2 dried roasted red chile peppers, crushed
• 1 teaspoon chopped coriander leaves, or to taste
• 1 teaspoon garam masala
• ½ teaspoon roasted ground cumin
• ½ teaspoon amchoor (dried mango powder)
• 1 pinch asafoetida powder
• salt to taste
• vegetable oil for frying

Cooking Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Let cool 10 minutes.
2. Combine whole wheat flour and salt in a bowl. Add water; knead, adding additional water as needed, until dough is smooth. Cover and set aside for 10 minutes.
3. Mash the boiled potatoes in a bowl. Add green chile peppers, red chile peppers, coriander leaves, garam masala, cumin, amchoor, asafoetida, and salt. Mix well and set aside.
4. Form dough into small balls and flatten by pressing. Place a small amount of potato mixture evenly into each flattened dough ball, reserving any leftovers. Lift up edges of dough and seal completely by pressing. Sprinkle each with flour; use a rolling pin to flatten.
5. Heat a nonstick tawa, or a large domed griddle, over low heat. Cook each paratha for 2 minutes and then split with a knife into 2 halves. Pour vegetable oil in on both sides and fry until light brown and crispy, 2 to 3 minutes. Transfer to a serving plate and garnish with reserved mashed potato mixture.

Nutrition Facts

• calories358.8
• carbohydrateContent76.1 g
• fatContent2.9 g
• fiberContent12.1 g
• proteinContent12.3 g
• saturatedFatContent0.5 g
• sodiumContent96.4 mg
• sugarContent2.8 g