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Sodium: 2 mg

Potato-Stuffed Flatbread

Aloo Paratha

PREP: 20 minutes

COOK: 40 minutes

MAKES: 10 servings

SERVING SIZE: 1 paratha

This is the most popular stuffed pan-fried flatbread, loved by children and adults alike. They are great hot or cold. Make them for breakfast or dinner. They are also great for a picnic or traveling. Take them along instead of a sandwich—simply roll and eat. If making them for children, omit the green chiles and cayenne pepper. Serve them with plain yogurt, Indian pickles, or plain.

DOUGH

2 cups roti-atta, or white whole wheat flour,

plus additional for rolling

½ teaspoon salt

1¼ cups water

3-4 tablespoons canola or vegetable oil

FILLING

3 medium potatoes (about 3 cups), boiled

½ teaspoon salt

½ teaspoon cayenne pepper, or to taste

2 teaspoons green chiles, finely chopped, or

to taste

1 teaspoon ground coriander

½ teaspoon amchur

1. In a mixing bowl or food processor, combine flour and salt. Make a well in the center of the flour. Gradually add water. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand until ready to use.

2. Peel the boiled potatoes. On a plate, mash the potatoes with your hands. The potatoes should be lumpy with some ¼-inch pieces. Add salt, cayenne pepper, green chiles, coriander, and amchur. Mix well and set aside.

3. Place ½ cup flour for rolling in a shallow container.

4. Divide dough into 8 balls. Roll each ball with the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the flour. Roll out each ball into an approximately 3-inch circle. Place about ¼ cup of the filling in the center and gather the edges of the circle and join together. Seal the edges tightly and flatten with the palm of your hand. Pick up the filled ball and roll in the flour again. Place the filled side down and roll out to a 6-inch circle. (Use only the amount of flour you need to easily roll the dough. Excess flour on the griddle burns and creates smoke.)

5. Heat tava/iron griddle or a heavy fry pan on medium heat. Adjust heat as needed. If tava is too hot, the paratha will burn and stick to the tava, and if not hot enough, it will take a long time to cook and become dry.

6. Lightly oil the preheated griddle and wipe off excess. Place one filled paratha on the griddle. Cook for 1 to 2 minutes, until bottom colors and the paratha becomes firm and easy to pick up. Turn over with a flat spatula and cook until light brown spots appear on the underside. (While one is cooking, fill and roll the next one.)

7. Using a large soup or serving spoon, lightly oil the top of the paratha with ½ teaspoon oil, turn over, and oil the second side. Using the spoon or the spatula, press the paratha several times. This helps the paratha brown evenly. Cook until golden brown on both sides.

8. Serve immediately or place in an airtight container to serve later.

NOTE: Cooked parathas can be kept at room temperature for up to 8 hours. If planning to serve later, refrigerate cooked parathas and enjoy cold or reheat on the griddle. Parathas can also be frozen; thaw in refrigerator and reheat before serving.

NUTRITION INFORMATION PER SERVING:

Calories: 168; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 29 g; Protein: 5 g; Fiber: 4 g;

Sodium: 238 mg

Onion-Stuffed Flatbread

Pyaj Paratha

PREP: 20 minutes

COOK: 40 minutes

MAKES: 8 servings

SERVING SIZE :1 paratha

These parathas are a perennial favorite, for there are always onions in the house. For breakfast or dinner, you’ll love these flatbreads, either with a curry dish or just by themselves.

DOUGH

2 cups roti-atta, or white whole wheat flour,

plus additional for rolling

½ teaspoon salt

1¼ cups water

3-4 tablespoons canola or vegetable oil

FILLING

2 cups red or white onion, finely chopped

½ teaspoon cayenne pepper, optional

1-2 teaspoons green