Saturday, January 30, 2010

Aloo Paratha (Curry-stuffed flatbread)

The library had a gift for me: Healthy Bread in 5 Minutes A Day. I got the original book for Christmas, and love it to death. The sequel is equally fabulous. I haven't actually mixed up a dough recipe yet, but this Indian dish had to be made and eaten as soon as possible.

Aloo Paratha

1 pound bread dough (whole wheat, white, pizza dough, whatever)
2 potatoes, boiled with skin on
1 1/2 tbsp ghee (or butter or margarine), melted, plus a bit for brushing on the top
1 1/2 tbsp neutral oil
1 tsp curry powder (know your curry - mine is mild, so I added a bit of cayenne for kick)
1/2 tsp kosher salt
1/2 cup frozen peas

Preheat oven to 450*. If you have a baking stone, preheat that too.

Boil potatoes, drain, and mash. Add ghee, oil, curry and salt. Mix well. Fold in peas (don't mush the peas).

Roll dough out into large circle, 1/8" thick (use lots of flour to prevent sticking). Put potato mixture on half. Wet edge, fold over, and seal edge. Brush with ghee, sprinkle with curry.

Bake 25 minutes on a stone (or parchment lined cookie sheet).

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