31 January 2009
Indian spiced potato breads,
click here! for detailed pictures
You can make them in advance and will warm them up gently later in the day, but they are better freshly made
ingredients & method
for the dough - bring together
250g chapatti flour
150g tepid water
to form a dough. Knead for a few minutes.
for the Aloo Filling - Cook
2 potatoes and crush roughly.
Fry 1 finely chopped green chilli &
1 teaspoon masala mix (or 1 teaspoon cumin).
Mix with potatoes and add chopped fresh coriander.
Form dough, & potato filling into 6 balls each.
Flour dough balls very well, and roll out to 3 inches. Place potato ball in centre, and bring ends together (like a wanton dim sum), turn over and flatten slightly.
Refridgerate for 15 mins to firm up.
Flour well, and roll out to 6 inches or so.
dry fry for 30 seconds until slightly golden.
turn over and dry fry for another 30 seconds.
brush first side with a little oil, & dry fry a third time
flip, and dry fry a fourth time till perfectly cooked and golden.
the onion side dish
marinade sliced red onion juice of one lemon, and chopped mint.
plus yoghurt and mango chutney added, if preferred (I do).
indian onion side dish
other indian dishes