I’m madly in love with Indian food and nothing feels more like a treat than handmade Indian breads. This recipe uses whole wheat flour and is stuffed with a lightly spiced potato mixture. Serve with a lentil dal, your favorite curry, or just eat some by itself dipped into salty and sour mango or lemon pickles.
- 1 tablespoon mild oil
- ½ cup minced onion
- 1 1/2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (like cayenne), optional or use ⅛ teaspoon to make it extra mild
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 2 cups mashed, cooked Idaho® Potatoes (about 3 medium potatoes)
- 3 cups whole wheat flour
- 1 1/2 teaspoons salt
- 2 1/4 to 3 cups water
- Mild spray oil for cooking
- Heat the oil over medium heat in a large saute pan.
- Once the oil is hot add the onion and cook until translucent over medium heat.
- Stir in the garam masala, cumin, chili powder (if using), and ginger. Cook until the spices become fragrant, then remove from heat and stir in the salt and mashed potato. Set aside for later.
- Mix the whole wheat flour, salt, and 2 cups of the water. Keep adding water ¼ cup at a time until the dough is moist, but not sticky. If you add a little too much water and it is sticky, just add a little more flour.
- Make 12 equal sized balls from the dough.
- Make 12 equal sized balls from the cooled potato mixture.
- Take one dough ball and pat down until it’s about 3 inches wide. You can use a rolling pin if you want.
- Place a potato ball on top of your flattened dough and gather the whole wheat dough around it and seal it, then roll it back into a ball. Roll the ball in your hand and try to get the dough an even thickness surrounding the filling. If you have a thin spot it, will break or crack in the next step.
- Gently pat down and/or roll out the combined dough to about 6 inches. Be careful not to roll it out too thin or the potato will poke out.
- Repeat until you’ve made all your paratha.
- Heat a skillet over medium-low heat. Spray some oil in the pan and add in one paratha.
- I find that the paratha puff up a little once hot. Check the bottom to make sure it’s browned, then flip over and cook on the other side.
- Once the second side is browned remove and put on a cooling rack.
- Repeat until all the parathas are cooked.
Tip: Make the dough while you cook the potatoes. Then the dough can rest while you sauté the rest of the filling. It makes everything flow well!