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Potato-Stuffed Whole Wheat Flatbreads [Vegan]

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These whole wheat flatbreads, or Alu Partathas, are a traditional potato-stuffed flatbread that is often enjoyed as a comfort-food breakfast in Northern India. Potatoes are smashed, sprinkled with fresh spices, stuffed gently into delicious flatbreads, and finally lightly pan-fried. Enjoy these with a pat of coconut oil, vegan butter or with a vegan yogurt dipping sauce.

Potato-Stuffed Whole Wheat Flatbreads [Vegan]

This Recipe is :

High Carb Vegan Vegan

Cook Time

30

Ingredients

For the Dough:

  • 2 cups whole wheat flour, plus extra flour for rolling
  • 1 teaspoon salt
  • 2 tablespoons oil plus oil for pan frying

For the Filling:

  • 4 potatoes, boiled in their jackets and peeled
  • 1 small red onion, very finely chopped
  • 3/4 teaspoon red cayenne pepper powder
  • 3/4 teaspoon powdered cumin
  • 3/4 teaspoon powdered coriander
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon dried mango powder
  • 2 tablespoons fresh lime or lemon juice
  • 1 teaspoon salt

Preparation

  1. Sift the flour into the bowl of a food processor. Add the salt and 1 tablespoon of the oil and pulse a few times. Gradually add 1/2 cup of water, a little at a time, pulsing to let the dough form a crumbly mass. Run the food processor for about 30 seconds and the dough should roll into a ball.
  2. Place the dough on a flat surface and knead well for about 2 minutes, it should form a smooth pliable dough. Shape into a ball and coat with the remaining tablespoon of oil. Cover the dough and let it rest for about 30 minutes in a warm place.
  3. Place the cooked potatoes in a mixing bowl. Add the red onion, cayenne pepper powder, cumin-coriander powder, ground fennel seeds, mango powder, lime or lemon juice, and salt. Mash the mixture until smooth and well mixed.
  4. Give the prepared dough a good kneading to remove all the bubbles and let it rest for about 30 minutes. Gently knead the dough and break into 12 lime-size balls. Roll each ball out on a generously floured surface into a 6-inch diameter circle.
  5. Place some potato filling in the middle of a circle and bring the sides of the dough up around the filling and form into a ball. Place the ball seam side down on a greased platter. Continue with the remainder of the dough circles. Let the dough balls rest in the refrigerator for about 15 minutes. Gently roll the filled dough balls out on a floured surface to 6-inch circles being careful not to squeeze out the filling.
  6. Heat a griddle or flat pan. It is important to have a well-heated skillet for the purpose of making Indian breads. Place the bread on the hot pan, cook for 2 to 3 minutes, until delicate brown spots appear on the surface, then turn and cook for another minute. Spread some oil on the top, flip over, and fry until crisp. Spread some more oil on top, flip over, and crisp on the other side. Repeat with the remaining dough circles.

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AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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24 comments on “Potato-Stuffed Whole Wheat Flatbreads [Vegan]”

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Abigail Sally
1 Years Ago

Aloo Paratha what we call it! One of my favorite


Reply
Abigail Sally
1 Years Ago

Aloo Paratha what we call it! One of my favorite


Reply
Charlie Pardieck
1 Years Ago

Yummmm Kimberely Williams


Reply
Kiran Mann
1 Years Ago

YAaasssss aloo parantha can also stuff it with cauliflower or radish


Reply
Rahul Raman
21 May 2016

Masterny Chef!

Rahul Raman
21 May 2016

Masterny Chef!

Dronenburg Ali
1 Years Ago

That's a lot of starch and carbs... a lot of yummy starch and carbs... ooh, I said it. Yummy. ...but I'll likely not be eating it really. It's nice to imagine.


Reply
Sharon Stewart
1 Years Ago


Reply
Amy Marie Agee
1 Years Ago

You mean aloo paratha? ;)


Reply
Rahul Berry
1 Years Ago

The butter in the picture. doesn't do justice to the otherwise yummy Alu Parantha (Potato flatbread).


Reply
Jhumit Chalana
1 Years Ago

Don't change the name of what it is.... It's called ALOO (potato) PARANTHA. Authentic traditional cousin of the roti. A North Indian everyday breakfast. Non omnomnonnom


Reply
Izna Najam
1 Years Ago

Aloo Paratha


Reply


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