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Potato Parantha Stuffing |
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Serves: 10
Print this Recipe
(Aalu Kae Paranthae)
Category: Stuffed Griddle-Fried Flatbreads, Vegan
Makes enough for 10 to 12 breads
3 large russet potatoes or any kind (about 1 1/4 pounds)
1 to 2 tablespoons peeled minced fresh ginger
1/2 cup finely chopped fresh cilantro, including soft stems
4 to 5 scallion, white parts only, minced (optional)
1 to 2 fresh green chili peppers, such as serrano, minced with seeds
2 tablespoons ground coriander
2 teaspoons ground dried pomegranate seeds
1 teaspoon ground dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala
3/4 teaspoon salt, or to taste
USE IN:
Basic Stuffed Griddle-Fried Breads
Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Then peel and grate or mash them in a medium bowl. Mix all the ingredients together. Use in Basic Stuffed Griddle-Fried Breads.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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