Stuffed parathas

Yield: 6 Servings

Measure Ingredient
3 mediums Potatoes
⅓ cup Butter
2 mediums Onions, Finely Chopped
¼ teaspoon Ground Ginger
2 tablespoons Parsley And Mint, Mixed
\N \N Salt
3 tablespoons Lemon Juice
3 tablespoons Chili Powder
8 cups Whole Wheat Flour
1 teaspoon Salt
2 cups Water, About

Yield: 12 To 16 Stuffed Parathas Cooking Time: 25 Minutes Plus 2 To 3 Minutes For Each Paratha

Boil the potatoes until tender, remove the skins and mash. Heat a little of the butter and fry the onions, with the ginger, until transparent. Add the herbs, salt to taste, lemon juice, and chili powder. Blend in well with the potato and set aside. Make the dough with flour, salt and water as in the recipe for Parathas. Take each ball of dough, flatten and roll it out. Rub it with butter and place 15 grams of the potato mixture on it. Fold it around and roll it out again. Cook on both sides on a heavy, buttered griddle until crisp and evenly golden.

From How To Make Good Curries by Helen Lawson Copyright 1973

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