Search
by Ingredient

Indian Spiced Potato Stuffed Bread

StarStarHalf starEmpty starEmpty star

Your rating

Indian Spiced Potato Stuffed Bread

These flavorful Indian stuffed bread goes deliciously well with chutney and raita, or any Indian main course.

 

Yield

12 servings

Prep

20 min

Cook

30 min

Ready

80 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For stuffing
4 medium potatoes
Camera
½ teaspoon red pepper flakes
Camera
1 teaspoon cumin
ground
Camera
1 teaspoon coriander
ground
Camera
1 ¼ teaspoon kosher salt
Camera
3 tablespoons coriander
fresh, leaves
Camera
For the bread
2 cups whole-wheat flour
Camera
1 cup all-purpose flour
Camera
3 tablespoons ghee (clarified butter)
or shortening
Camera
1 teaspoon kosher salt
Camera
1 cup water
warm
Camera
½ cup all-purpose flour
for dusting
Camera
½ cup vegetable shortening
indian, melted
* Camera

Ingredients

Amount Measure Ingredient Features
For stuffing
4 medium potatoes
Camera
2.5 ml red pepper flakes
Camera
5 ml cumin
ground
Camera
5 ml coriander
ground
Camera
6.3 ml kosher salt
Camera
45 ml coriander
fresh, leaves
Camera
For the bread
473 ml whole-wheat flour
Camera
237 ml all-purpose flour
Camera
45 ml ghee (clarified butter)
or shortening
Camera
5 ml kosher salt
Camera
237 ml water
warm
Camera
118 ml all-purpose flour
for dusting
Camera
118 ml vegetable shortening
indian, melted
* Camera

Directions

Stuffing:

Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside.

This filling can be prepared ahead and refrigerated for a day.

There is no need to warm the stuffing before filling the bread.

To prepare the bread:

Combine flours with salt in a bowl.

Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass.

Slowly add more water tablespoons at a time until dough forms.

Brush the work surface and your hands with the reserved teaspoon of fat.

Place the dough on the greased surface, and knead for 10 to 15 minutes.

This will be a very soft and pliable dough.

Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least ½ hour.

Divide the bread dough and the filling into 12 equal portions.

Take one piece dough and flatten it into a 4-inch round pillow with your hands.

Depress the center slightly and place a portion of the filling into the depression.

Bring the sides of the dough over the filling and enclose it completely.

Press lightly but firmly to flatten it into a pillow, either between your hands or the work board.

With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough.

Cover with plastic wrap or a moist towel to prevent drying.

Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough.

Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking.

Cover with plastic wrap or moist towel.

Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds.

Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again.

Keep warm in a covered dish or tightly wrapped with foil.

Note:

They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 20217% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 468mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 18%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 7%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe