An Indian flatbread stuffed with spiced mashed potatoes, pan-fried until golden, and served with fresh plain yogurt. A filling breakfast from Northern India.
Ingredients
- 300 g Whole wheat flour (atta)
- 500 g Potatoes
- 250 g Plain yogurt
- 1 piece Onion
- 0.5 bunches Fresh cilantro
- 1 piece Green chili
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 1 tsp Fresh ginger
- 3 tbsp Clarified butter (ghee)
- 1 tsp Salt
Method
- Mix the flour with salt and warm water to form a soft dough, cover, and let rest for 20 minutes.
- Boil the potatoes in water, peel them, and mash them into a coarse puree.
- Add the finely chopped onion, chili, grated ginger, cilantro, cumin, garam masala, and salt to the mashed potatoes.
- Divide the dough into balls, flatten them, and place a portion of filling in the center of each.
- Fold the dough over the filling, seal the edges well, then roll out gently with a rolling pin to form a disc.
- Cook each paratha on a hot skillet, brushing with ghee, until both sides are golden brown and speckled.
- Serve hot with a bowl of well-chilled plain yogurt.
Nutrition
Per serving
- Energy
- 488 kcal
- Protein
- 15.16 g
- Carbohydrate
- 80.32 g
- Fat
- 14.25 g
- Fibre
- 11.49 g
- Calcium
- 115.52 mg
- Iron
- 1.63 mg
- Magnesium
- 12.43 mg
