SPICY POTATO-STUFFED INDIAN BREAD
Prep time: 20 min, Cooking time: 30 min | Serves: 4
2 cups whole wheat flour
1 tsp red chilli powder
1 tsp dried fenugreek leaves
1/4 tsp carom seeds
1/4 tsp salt
1 tbsp light cooking oil
water, as needed
2 medium-sized potatoes, boiled and mashed
1 tsp fennel seeds
salt, to taste
1/4 tsp garam masala
1 tbsp freshly chopped coriander leaves
MIX mashed potatoes with salt, coriander leaves, garam masala, and fennel seeds and set aside.
MIX flour with salt, carom seeds, red chilli powder, fenugreek leaves and oil and form into a smooth dough with necessary amount of water, and allow to rest for half an hour. Once the dough is set, separate it into golf-sized balls and set aside.
FOR each dough ball, roll out the dough into a small circle and put around one tbsp of potato mixture in the centre. Bring the ends of the circle together and seal the edges completely so that the stuffing does not come out.
ROLL out into a 6 inch circle. Fry on a heated pan adding a bit of gheeoil around the edges to crisp it up.
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