potato parathas

By Chezlamere

Ingredients

• Dough
• 1 cup whole wheat flour (250 ml)
• 1/4 cup water (50 ml)
• Filling
• 1 cup mashed potatoes (250 ml)
• 2 tablespoons finely chopped red onion (30 ml)
• 1 tablespoon chopped cilantro (15 ml)
• 1 tablespoon garam masala (15 ml)
• 1 tablespoon dried fenugreek leaves, crushed with hands (15 ml)
• pinch of salt and freshly ground pepper
• flax seed oil for brushing

Details

Servings 8
Adapted from foodnetwork.ca

Preparation

Step 1

Directions
Dough
1.Combine the flour and water in a bowl and knead until it forms a smooth round ball. Cover and set aside while the filling is being prepared.
Filling
1.Put ingredients into a bowl and mix well. Taste for seasoning and add salt and pepper to taste. Set aside.
2.Take a piece of dough (recipe above) about the size of a golf ball and roll it into a disc with your fingers. Dust a work surface with flour and roll out the disc into a thin patty (like a tortilla).
3.Place 1/4 cup of the filling into the middle of the patty and then fold it over the mixture and form into a ball, with the filling in the centre. Roll out the paratha gently, being careful not to squeeze the filling out.
4.Put a non-stick skillet over medium-high heat and when hot 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. Brush with some flax seed oil and continue until all the parathas are done.