Curried Potato-Stuffed Breads Recipe - Cooking Index
Curried Potato-Stuffed Breads Recipe - Cooking Index
You've probably eaten something like this in Indian restaurants -- flatbread stuffed with curried vegetables. They can be made from scratch, with homemade dough, but they're just as good, and certainly much easier, made with store-bought flour tortillas. The potato mixture doesn't take long to prepare, less than 30 minutes. Serve alongside curries or as an appetizer with a savory yogurt dipping sauce, such as raita.
Courses: Vegetarian| 3 cups | 438g / 15oz | Coarsely-chopped peeled |
| All-purpose potatoes | ||
| 1 cup | 110g / 3.9oz | Finely-diced carrot |
| Salt - to taste | ||
| 1 tablespoon | 15ml | Vegetable oil - plus |
| Extra for cooking breads | ||
| 1 cup | 62g / 2.2oz | Finely-chopped onion |
| 2 teaspoons | 10ml | Curry powder |
| 4 | Flour tortillas - (8" dia) |
Place potatoes and carrot in large saucepan with enough water to cover by 1 inch, and add 1/2 teaspoon salt. Boil until potatoes are soft, about 8 minutes. Drain, reserving cooking liquid, and transfer vegetables to medium mixing bowl.
Heat oil in large skillet. Add onion, and saute over moderate heat, stirring often, until translucent, 6 to 7 minutes. Stir in curry powder, and cook, stirring, 15 seconds. Add 1/2 cup reserved cooking liquid to pan. Cook briefly over high heat to reduce liquid by about half, 30 seconds. Add onion with liquid to potatoes, and mash well, adding additional salt if desired.
Working with one tortilla at a time, spread some mashed potato mixture thickly over half the tortilla. Fold tortilla over potato mixture to close.
Heat 1 teaspoon oil in large skillet. Add bread, and fry over medium heat, until browned, 45 to 60 seconds. Flip bread, and cook until browned. Transfer to chopping board, and slice in half. Repeat for remaining breads. Serve immediately, or place in warm oven until ready to serve.
This recipe yields 4 to 6 servings.
Per Serving: 311 Cal; 6g Prot; 10g Total Fat (2 Sat. Fat); 50g Carb.; 0mg Chol; 234mg Sod.; 5g Fiber.
Source:
Vegetarian Times, March 2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.