Stuffed Paratha!

Paratha is an accompaniment to any Indian meal. Many different kinds of bread accompany meals: naan, chapati, roti...and paratha. This paratha is stuffed with a potato-spiced mixture, and can be eaten as a filling snack.


Prep time: 2 hours + 30 min.
Yields: 12 stuffed paratha

Ingredients:

for the dough:
1 c. all-purpose flour
1 c. whole wheat flour
pinch of salt
1 c. water
oil

for the filling:
4 russet potatoes, peeled and boiled
2 serrano chiles, seeded and minced
2 t. ginger, blended into a paste
2 t. ground coriander
1 t. ground cumin
1/2 t. garam masala
1/2 c. cilantro, chopped
1 t. lemon juice
1/2 t. sugar
1/2 t. salt (or to taste)


1. Mix together the flours, salt, water. Knead for about 5 minutes until soft and supple. Form into a ball, and coat with oil. Cover in a bowl for 2 hours.

2. Boil the potatoes until soft, about 20 minutes. Drain. Mash the potatoes really well. Make a paste from the ginger and chiles by putting them into a blender with lemon juice and sugar and salt. Add ginger-chile paste with spices and cilantro to potato mixture.

3. Take the dough and form into 12 balls of 2-inch diameter. Coat your work surface lightly with flour. Dust the ball lightly with flour. Roll flat into 5-inch circles.

4. Place the filling in the center. Hold the circle in your hand, and gather the edges and pinch it in the center.

Slightly flatten with your hands.

5. Dust again with flour, and then gently roll it out into a 7-inch circle. Cook on medium heat on both sides for about 4 minutes each side. Brush with butter. Serve. Enjoy!

Leela's Spice Train: Sabudana Khichadi (pronounced kit-sue-ree)

Leela's Spice Train: Sabudana Khichadi (pronounced kit-sue-ree): "This is a delicious snack that can be found throughout India. It can be also eaten as a side. It is made from Sabudana or Sago, which is a k..."

Sabudana Khichadi (pronounced kit-sue-ree)

This is a delicious snack that can be found throughout India. It can be also eaten as a side. It is made from Sabudana or Sago, which is a kind of tapioca that comes from the stems of palm fronds. If you don't live in a metropolitan area that has Indian supermarkets, you can find it online here.

Serves: 4
prep time: 2 - 3 hrs.
cook time: 30 min.


Ingredients:
2 c. sabudana
1/2 t. greek yogurt
1 c. peanuts, ground (can substitute cashews)
1 large (or 2 medium) russet potato, peeled and diced thin
2 T. butter or ghee
1 t. cumin seeds
1 T. ginger, minced
1 serrano chili, seeded and minced
1 1/2 t. salt
1 t. sugar
fresh cilantro to garnish
fresh coconut, or shredded dry coconut for garnish

1. In a large bowl, cover the sabudana with water, and stir with your hands and dump the water. Repeat until clear, about three times. Cover again with water, at least a couple of inches, and soak for two to three hours, or overnight. After soaking, drain excess water.

2. Mix ground peanuts with sabudana.

3. Heat one tablespoon of ghee or oil in pan over medium-high heat. Sauté cumin seeds for one minute. Add chilis and ginger and potatoes, stir for two minutes. Add the salt. Add the sugar. Add the sabudana. Lower the heat as low as possible. Stir constantly. Cover. Stir after a minute. Cover. Continue this process for about five minutes. If it gets too dry or sticky, add a tablespoon of water. Add remaining ghee or oil. Cook until it is a pinkish brown in color.

4. Garnish with shredded coconut and cilantro. Devour and enjoy!