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My Healthy Griddle-Fried Mashed Potato Breads |
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Serves: 10 Print this Recipe(Attae Mein Gundhae Hui Aalu Ki Rotiyan) Category: Griddle-Fried Breads Makes 10 to 12 breads These are not your traditional stuffed potato parantha breads. Here, I mix mashed potatoes into the dough along with some aromatics to make one of the easiest and most flavorful potato breads around. It is also much lower in fat than other paranthas, because I don't fry it. I make the dough as I would for griddle-fried breads, but I cook them without oil and then simply baste them lightly with butter while they are warm. As far as I know, no one really makes them this way. Even my mother-in-law was surprised and impressed when I gave her this for an afternoon lunch with nonfat plain yogurt and the spicy Cilantro-Lime Chutney (see Chutneys and Pickles). 2 large russet potatoes (or any kind) 2 tablespoons Basic Ginger and Green Chili Pepper Paste 1 cup stone-ground durum whole wheat flour 1/4 cup all-purpose flour 1 tablespoon dried mint leaves 1 teaspoon dried fenugreek leaves 1 fresh green chili pepper, such as serrano, minced with seeds 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste 1/4 teaspoon coarsely ground ajwain seeds 2 tablespoons vegetable oil 1 tablespoon peeled minced fresh ginger 1/4 cup nonfat plain yogurt, whisked until smooth, if needed Chilled butter, to taste 1 cup stone-ground durum whole wheat flour in a medium bowl or a pie dish, for dusting 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and grate them. Meanwhile, prepare the ginger chili paste. 2. In a large bowl, with clean fingers, mix together the whole-wheat and all-purpose flours, mint and fenugreek leaves, green chili pepper, salt, black pepper, and ajwain seeds. Then mix in the potatoes, oil, and ginger. (By now there should be enough moisture to make the dough. If not, add up to 1/4 cup yogurt to make a semi-firm dough that does not stick to the fingers.) This dough does not require resting time, nor should it be kneaded. 3. With lightly oiled hands, divide the dough equally into 10 to 12 round balls and cover with foil to prevent drying. Working with each ball of dough separately, coat with the dry flour, transfer to a cutting board or any other clean flat surface, and, with a rolling pin, roll into a thin 6 to 7-inch circle. (If the dough sticks to the rolling surface, dust with more flour.) 4. Heat a tava or a griddle over medium-high heat and cook the breads, turning them once or twice until they are speckled with golden dots on both sides, about 1 minute per side. Remove from the griddle, lightly baste with butter, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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