Spiced Potato Stuffed Flatbread
This is inspired by Potato Parathas but because it’s not completely traditional, I just called this flatbread. I freeze leftovers and I find the the leftover potato mix can be eaten on it’s own because it’s quite tasty. If you have your favourite curry puff potato mix, you could easily substitute for the filling in this recipe. The main thing is to make sure you fully encase the filling in the dough before you try to flatten it. Freeze the leftovers and they’re great to use as wraps or to dip into soup or curry.
2 potatoes, peeled and diced into 2cm cubes
½ brown onion, peeled and chopped
2 tsp cumin seeds
1 tsp mustard seeds
2 tsp garam masala
1 tsp ground coriander
½ tsp chilli powder
1/2 tbsp rice bran oil
1 cup frozen peas, defrosted
3 cups flour
1.5 cups water
1 tsp salt
1 tbsp olive oil
Rice Bran Oil for cooking
Place the potatoes in a pot of cold water. Bring the water to a simmer and cook the potatoes till they’re soft. Drain the potatoes and gently mash – it doesn’t need to be smooth but you just don’t want large chunks of potato.
In a frying pan, heat up the oil and fry the onions over medium heat till they start to become translucent. Add in the spices and sauté till fragrant. Season with salt and add the peas. Take the frying pan off the heat and add the semi mashed potatoes and mix everything together. Set aside to cool down.
To make the dough, mix all the ingredients together and knead for a few minutes till smooth. Wrap it up in cling film and allow it to rest for 30 minutes.
Divide the dough into 60-65g balls. Cover with tea towel and only work with one piece of dough at a time.
Flatten the dough with your hand to form a circle. In the middle put a generous tablespoon of potato mixture and then pull the edges together to seal the potato in and form a ball. Flatten this ball and roll it out with a rolling pin. Don’t make the flatbread too thick, otherwise it’ll burn before it cooks through when you cook it. Brush one side of the flatbread with oil.
Heat a frying pan over medium heat and place the oiled side of the flatbread down and cook for 1.5 minutes. Before flipping, brush the flatbread with oil and then turn it over. Cook for another 1.5 minutes or till the flatbread is cooked through.
As each piece of flatbread is cooking, prepare the next piece of dough. Repeat with all the dough pieces.