Potato Parathas

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 6 to 8 parathas
LEVEL: Intermediate

ingredients

  • 2 tablespoons minced red onion
  • 1 tablespoon dried fenugreek leaves
  • 1 tablespoon garam masala
  • 1 tablespoon chopped fresh cilantro leaves
  • Pinch salt and freshly ground black pepper
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Directions

Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

Put the mashed potatoes, red onion, fenugreek leaves, garam masala, and cilantro into a bowl and mix well. Taste for seasoning and add salt, and pepper, to taste.

Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla).

Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out.

Put a nonstick skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Continue until all the parathas are done.

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  • on February 28, 2013

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    i had everything but the fenugreek in my cupboard so i subbed one crushed bay leaf and some dried parsley to make 1tbsp. the recipe still came out delicious but next i'm going to the asian market for fenugreek before i make it again. i love bal's recipes! they are so easy to follow and tasty!

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  • on February 21, 2013

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    I agree this was easier than I thought it would be. I bought Golden Temple duram atta flour from our local international market and am glad I did. I thought the stoned ground wheat flour would be too grainy and I believe Bal used the atta flour on her program because of the color. I ended up with more filling than dough. I also rolled them very thin without tearing and when I cooked them the outer portion of the paratha was almost lavash/cracker like. Next time I will leave them a bit thicker. These were fantastic and no oil at all! A delicious vegan dish. Thanks Bal!

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  • on September 28, 2011

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    These were surprisingly easy to make. They were very good, even my toddler loved them with cottage cheese for dipping. I used leftover mashed potatoes.

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