Indian · Lunch
Potato Stuffed Flatbread
Whole wheat flatbread rolled around a spiced mashed potato filling, pan-fried on a griddle with ghee until golden and blistered. The stuffing carries cumin, ginger, green chili and cilantro. Served hot with plain yogurt and a wedge of pickle-style tang, this is a North Indian breakfast and lunch staple.
$2
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
478Calories
13.2gProtein
18.4gFat
66.8gCarbs
5.3gSugar
9.1gFiber
870mgSodium
47mgChol
9.8gSat Fat
870mgPotassium
135mgCalcium
3.6mgIron
0.1mcgVitamin B12
18mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
all-time-classics
vegetarian
Instructions
1
Prep
Boil the potato until a knife slides in with no resistance, about 12 minutes. Peel and mash smooth with no lumps larger than a pea.
2
Knead
In a bowl, combine whole wheat flour, pinch of salt, 1 tsp ghee and water by hand into a soft, non-sticky dough, about 3 minutes.
3
Rest
Cover the dough with a damp cloth and let sit at room temperature for 15 minutes so gluten relaxes.
4
Build
Stir the mashed potato with cumin, ginger finely grated, chili finely chopped, cilantro chopped, chili powder, turmeric, amchur and remaining salt until evenly speckled.
5
Stuff
Divide dough into two balls, roll one into a 4 inch disc, place a heaped tablespoon of filling in the centre, gather edges up and pinch to seal, then flatten gently by hand.
6
Roll
Dust the stuffed ball with flour and roll gently on a board into a 7 inch round, dusting as needed so filling stays fully enclosed and does not tear through.
7
Griddle-fry
Cook on a dry griddle over medium heat for 1 minute per side until pale brown blisters appear. Brush both sides with remaining ghee and fry 2 to 3 more minutes per side, pressing gently, until deep golden-brown patches cover most of the surface.
8
Plate
Transfer the flatbread to a plate and serve hot with plain yogurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 1 medium potato
- 1 cup130g whole wheat flour, plus extra for dusting
- 2 tsp2 tsp ghee, plus 1 tbsp (28g) more for griddle-frying
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp ginger-fresh
- 11 chili-fresh
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp chili-powder
- 1/4 tsp1/4 tsp turmeric-ground
- 1/2 tsp1/2 tsp amchur or a squeeze of lemon-juice
- 1/2 tsp1/2 tsp salt, divided
- 4 tbsp60ml water, as needed for dough
- 4 tbsp60g plain-yogurt, to serve
