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Scrumptious Potato-Stuffed Flatbread

Name: Scrumptious Potato-Stuffed Flatbread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ cup water; 2 tbsp oil; 1 cup cilantro, chopped; 1 cup green onion, finely chopped; ⅓ tsp garam masala; ¼ cup plain yogurt; 12 oz russet potatoes; 1 tsp salt; 1 tbsp oil; ½ tsp black pepper; ½ tsp salt; 2 ½ cups all-purpose flour

Aloo Paratha, a delectable Indian potato-stuffed flatbread, is perfect for a savory breakfast, appetizing lunch, tasty dinner, or scrumptious side dish. This easy-to-make recipe results in crispy yet tender, flavorful bread that your family and friends will absolutely love.



30 min

TOTAL TIME

472

CALORIES

$1.17

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Ingredients

12 INGREDIENTS

4 SERVINGS

12 oz russet potatoes

2 1/2 cups all purpose flour

Directions

15 STEPS

20 min

PREP TIME

10 min

COOK TIME

30 min

TOTAL TIME

In a large mixing bowl, combine all-purpose flour and salt.

Add 1 tbsp of oil, water, and plain yogurt to the flour mixture. Stir with a fork or chopsticks until all liquid is absorbed.

Using your hands, knead the dough until it comes together. Transfer it to a clean working surface and continue kneading until smooth and soft, approximately 3-5 minutes.

Form the dough into a ball, cover with a kitchen towel or foil, and allow to rest for 20-30 minutes.

Wash 12 oz of russet potatoes and cook until soft either by boiling or microwaving for approximately 10 minutes. Cook time may vary depending on potato size; they're done when easily pierced with a knife.

Once the potatoes are soft and cooled, remove the skins, and coarsely mash them in a bowl.

In a skillet, heat a little oil and sauté the finely chopped green onions for about 1-2 minutes until slightly softened. Add them to the mashed potatoes.

Add chopped cilantro, garam masala, salt, and black pepper to the potato mixture. Gently stir to combine.

Divide the dough into 4 equal-sized pieces and shape each into a ball. Work with one piece at a time, and keep the remaining covered to prevent them from drying out.

On a lightly floured surface, roll out one dough ball with a rolling pin into an 8-inch circle.

Spread ¼ of the potato filling over one half of the circle, leaving a ½-inch border around the edges. Brush the edges with water, fold the other end over the filling, and firmly press to seal.

Repeat the process with the remaining dough balls.

Heat some oil in a large skillet over medium heat. Add one or two stuffed flatbreads at a time and pan-fry until golden brown, pressing gently on the edges to ensure even cooking. Flip and cook on the other side.

Place the cooked flatbreads on a cooling rack to maintain crispiness while frying the rest.

Serve the potato-stuffed flatbreads with a dipping sauce of your choice, such as a herb dip, vegan aioli, or guacamole. Enjoy your meal!