Name: Parathas with spicy potato filling
Cook time: 35 min
Total time: 35 min
Ingredients: 1 cup (160g) wholemeal plain flour; 1 cup (150g) white plain flour; 1/2 teaspoon salt; 100 gram ghee, chopped; 1/2 cup (125ml) water, approximately; 100 gram ghee, extra; Spicy potato filling; 1 (300g) potato, chopped; 1/2 (125g) kumara, chopped; 1 teaspoon coriander seeds, bruised; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 cup firmly packed fresh coriander leaves

Parathas with spicy potato filling

Paratha is a flatbread that originated in the Indian subcontinent. It can be served with curry, or as we've done here, stuffed with a delicious spicy potato filling and eaten as a snack.

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Makes 8 Item

Cook

35M

Ingredients

1 cup (160g) wholemeal plain flour

1 cup (150g) white plain flour

1/2 teaspoon salt

100 gram ghee, chopped

1/2 cup (125ml) water, approximately

100 gram ghee, extra

Spicy potato filling

1 (300g) potato, chopped

1/2 (125g) kumara, chopped

1 teaspoon coriander seeds, bruised

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 cup firmly packed fresh coriander leaves

Method

Parathas with spicy potato filling

1.Sift flours and salt into large bowl, rub in ghee. Stir in enough water to make ingredients cling together. Turn dough onto floured surface, knead about 10 minutes or until smooth.

2.Divide dough into 16 portions, roll each portion on floured surface into a 16cm round. Stack rounds between layers of plastic wrap to prevent drying out.

3.Divide filling among 8 rounds. Spread filling over rounds, leaving 7mm borders. Brush borders with water, top with remaining rounds, press edges together to seal.

4.Heat some of the extra ghee in large pan, add parathas in batches, cook until browned and slightly puffed on both sides; drain on absorbent paper. Repeat with remaining ghee and parathas.

Spicy potato filling

5.For the filling boil, steam or microwave potato and kumara until tender. Mash vegetables coarsely, stir in spices and coriander.

Experiment with other vegetables such as cauliflower.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Parathas with spicy potato filling

Spicy potato filling

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