Potato Parathas

Recipe Ingredients

3 cups	711ml	Boiled - skinned & mashed potatoes
1 1/2 cups	93g / 3.3oz	Wheat or plain flour
2 teaspoons	10ml	Finely chopped green chilles
2 teaspoons	10ml	Finely chopped ginger
2 tablespoons	30ml	Finely chopped coriander
1 tablespoon	15ml	Lemon juice
		Sugar to taste - optional
		Salt - to taste
2 tablespoons	30ml	Oil
1		Raisins
1 tablespoon	15ml	Sesame seeds
2 teaspoons	10ml	Cumin seeds
		Oil - to shallow fry

Recipe Instructions

Using the plain flour, oil and a pinch of salt form a soft and elastic dough with water. Leave aside. In the mashed potatoes add the green chillies, coriander, lemon juice salt, sugar, ginger and mix well, it helps if the potaoes are warm. In a shallow frying pan heat about tablespoon of oil and add cumin seeds once hot, when they pop add the sesame seeds and raisins and stir until raisins puff up. Now add this 'waghar' (mixture) to the mashed potatoes and mix well. Taste the potatoes to see if you need any more salt or chillies as when you cover them with the dough you may find that they need spicing up a bit more.

Take a small peice of the dough in your hand and roll out forming a small circle. If your dough is sticky then roll out onto a lightly floured surface. Take some of the potatoe mix and form into a ball then place in the centre of the dough circle and pull the outside edges together pinch at the top and gently flatten. Now roll out again into a larger circle you may need to sprinkle some flour on the rolling out surface. Shallow fry on both sides until golden brown. Serve hot or cold with plain yogurt or tea or pickles or just on their own!

Source:
Dakshin by Chandra Padmanabhan

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