3-4 medium potatoes
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 tsp cumin
1 tsp dried coriander seeds, crushed
1 tsp salt
3 Tbsp oil
1 cup water
1 tsp chillies, chopped finely
1 tsp ginger, chopped finely
1 tsp coriander, chopped finely
salt (to taste)
fresh ground pepper (to taste) |
- Cover potatoes in salted water. Boil until tender.
- While potatoes cook, mix flours, cumin, and 1 tsp of salt. Add 2 Tbsp of oil, then water. Mix and knead until smooth, adding flour or water as necessary to make a smooth ball of dough. Cover dough with plastic wrap and set aside while preparing potatoes.
- When potatoes are boiled, remove, drain, and mash with all leftover ingredients. Taste and amend seasonings as required.
- On a lightly floured surface, roll dough into 12 in long snake and cut into 12 pieces. Roll each piece into about 4 in round.
- Spoon 1-2 Tbsp of potato mixture into round, then fold over edges to make an envelope. Dust with dry flour and press down to distribute filling evenly. Use a rolling pin and roll it into a square pancake.
- Heat large pan over medium-high heat for 2-3 minutes. Add thin film of oil. Cook each bread for about 3 minutes per side, until cooked. Repeat until all are done.
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