Potato Paratha (Indian Potato Bread)

Name: Potato Paratha (Indian Potato Bread)
Yield: 3 servings
Cuisine: American
Ingredients: 400 grams Potatoes; 1 tsp Salt; 1 tbsp Vegetable oil; 1 tsp Cumin seeds; 1 tsp ☆ Ginger; 1 tsp ☆ Turmeric; 1/2 tsp ☆ Garam masala; 1/2 tsp ☆ Cayenne pepper; 1 tsp ☆ Coriander powder; 3 tbsp Coriander leaf; 1 to 2 teaspoons Lemon juice; 500 grams Plain flour; 230 ml Water; 1 tsp Salt; 1 Vegetable oil; 1 to enjoy on the side Tomato chutney

cookpad.japan @cookpad_jp

This is a typical Indian home cooked recipe. It's incredible fresh off the grill. My mother would prepare them like sandwiches and pop them in the toaster to reheat. These are a favorite among both adults and chlidren and commonly used in lunch boxes.

-"Paratha" is a type of flat grilled bread.
-If you reheat the leftovers in a toaster, they will taste just like the fresh-baked variety.
-I also recommend filling these with cauliflower sabji. For that, finely chop the cauliflower. For 2 to 3 servings, 5 pieces. Recipe by Plabar

cookpad.japan @cookpad_jp

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Ingredients

3 servings

Filling
400 gramsPotatoes
1 tspSalt
1 tbspVegetable oil
1 tspCumin seeds
1 tsp☆ Ginger
1 tsp☆ Turmeric
1/2 tsp☆ Garam masala
1/2 tsp☆ Cayenne pepper
1 tsp☆ Coriander powder
3 tbspCoriander leaf
1to 2 teaspoons Lemon juice
Bread dough
500 gramsPlain flour
230 mlWater
1 tspSalt
1Vegetable oil
1to enjoy on the side Tomato chutney

Saved

Steps

1

Chop the potato into bite-sized pieces. Mince the coriander leaves, and grate 1 tablespoon of the ginger.
2

Boil the potatoes until tender, drain, then mash. Add salt to lightly season.
3

Heat oil in a frying pan, add the cumin seeds, and roast until they start to make popping sounds. Be careful not to burn.
4

Add the ☆-marked ingredients, then stir. You will have a paste. Add 1 teaspoon of water and stir.
5

Add the mashed potatoes from Step 2, and mix evenly.
6

Add the minced coriander leaves and lemon juice, and mix. Be careful not to taste test too, since it's so good!
7

Add water to the flour, a little at a time, then knead. It's sufficiently tasty with refined flour, but if you have whole wheat flour on hand, I recommend using that.
8

Knead until it forms a dough. This should take almost 10 minutes.
9

It should look like this.
10

Separate the dough into 5 portions. (I make a bit more to keep some frozen and in-stock.)
11

Flatten out the dough into a 5-mm thick circle. Separate the potato mixture filling into 5 portions.
12

Put the filling onto the dough, then wrap the edges up around the filling and seal it like a steamed bun.
13

Shape it into an slightly flat ellipse. Dust evenly with flour.
14

Roll the bread out with a rolling pin without holding back.
15

Prepare a shallow frying pan and coat it with oil. Heat to medium, then place the bread from Step 13 on the frying pan. From time to time, check on the underside.
16

When they become slightly browned, turn them over. From time to time, add oil, then flip them over many times. Do this while preparing the next piece.
17

After both sides are nicely browned, spread with butter, then they're ready to serve. Have them with home made tomato sauce or raita yogurt salad.