Some cosmetic changes in preparation for larger site changes in the works.

Richard in Cincy

REC: Potato Parathas from the Spice Goddess

Veteran Member
5320 posts
Joined: Dec 12, 2005


Posted to Thread #18721 at 3:23 pm on Aug 3, 2010

Potato Parathas
Recipe Courtesy Bal Arneson
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 25 min Level:
Intermediate Serves:
6 to 8 parathas Ingredients
2 cups whole wheat flour
3/4 to 1 cup water

1 cup mashed potatoes
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
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.

Other messages in this thread: