Potato and dill stuffed parathas
Stuffed parathas are a comfort food for many Indians. When I make them, I usually eat them with some plain yogurt and Wasabi and Green Chili Chutney. You could easily use leftover Mustard Potatoes with Dill as the stuffing for this paratha.
– 4 cups (540 g) all-purpose flour; 1 teaspoon salt
– 2 tablespoons oil; ½ cup (100 g) clarified butter
Potato and Dill Filling
– 2 tablespoons oil; ¼ teaspoon black mustard seeds
– 1 small onion, chopped; 1 fresh green chili pepper, deseeded and minced
– 2 cups (35 g) fresh dill, chopped; ½ lb (250 g) potatoes, boiled, peeled, and mashed
– Salt, to taste.
Sift the our and salt into a large bowl and make a well in the center. Add the 2 tablespoons of oil and about 1¼ cups (300 ml) of water and mix into a soft, pliable dough.
Turn out onto a oured surface and knead for 5 minutes. Place in an oiled bowl, cover, and allow to rest for 30 minutes.
Make the Potato and Dill Filling by heating the oil in a saucepan over medium heat. Add the mustard seeds and, as soon as they begin to pop, add the onion and fry for 1 minute. Stir in the green chili pepper and dill, and cook for another 2 minutes. Add the potatoes and cook over low heat for 5 minutes. Season with salt and cool.
Divide the dough into 14 portions and roll each into a 6-in (15-cm) circle. Spread 1 tablespoon of the lling evenly over one-half of each circle of dough and fold into a semicircle. Rub oil on half of the surface and fold over into quarters. Roll out until doubled in size. Cover the parathas with a cloth.
Heat an oiled griddle or large cast-iron skillet over medium heat. Remove the excess our from the parathas and cook each one for 2 to 3 minutes, then turn over and cook until slightly brown, lightly brushing with claried butter. Serve warm.
Food: Potato And Dill Stuffed Parathas