Indian Spiced Potato Stuffed Bread (#1236)
Breads Indian Vegetarian
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- 4 medium Potatoes
- 1/2 tsp Red Pepper Flakes
- 1 tsp Cumin ground
- 1 tsp Coriander ground
- 1 1/4 tsp Kosher Salt
- 3 tablespoons Coriander fresh, leaves
For The Bread
- 2 cups Whole Wheat Flour
- 1 cup All-Purpose Flour
- 3 tablespoons Ghee (Clarified Butter) or shortening
- 1 tsp Kosher Salt
- 1 cup Water warm
- 1/2 cup All-Purpose Flour for dusting
- 1/2 cup Vegetable Shortening indian, melted
- Stuffing: Boil the potatoes in their jackets until very soft.
- Peel and mash them thoroughly.
- Add the remaining stuffing ingredients.
- Mix well and set aside.
- This filling can be prepared ahead and refrigerated for a day.
- There is no need to warm the stuffing before filling the bread.
- To prepare the bread: Combine flours with salt in a bowl.
- Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal.
- Add most of the water to form a mass.
- Slowly add more water tablespoons at a time until dough forms.
- Brush the work surface and your hands with the reserved teaspoon of fat.
- Place the dough on the greased surface, and knead for 10 to 15 minutes.
- This will be a very soft and pliable dough.
- Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.
- Divide the bread dough and the filling into 12 equal portions.
- Take one piece dough and flatten it into a 4-inch round pillow with your hands.
- Depress the center slightly and place a portion of the filling into the depression.
- Bring the sides of the dough over the filling and enclose it completely.
- Press lightly but firmly to flatten it into a pillow, either between your hands or the work board.
- With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough.
- Cover with plastic wrap or a moist towel to prevent drying.
- Pick up each pattie and dust with flour.
- Firmly pat the pattie to make filling adhere to dough.
- Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking.
- Cover with plastic wrap or moist towel.
- Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear.
- Flip the bread over and cook for 30 seconds.
- Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds.
- Brush other side and flip again.
- Keep warm in a covered dish or tightly wrapped with foil.
- Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.