My Healthy Griddle-Fried Mashed Potato Breads
Attae Mein Gundhae Hut Aalu ki Rotiyan
Makes 10 to 12 breads
These are not your traditional stuffed potato parantha breads. Here, I mix
mashed potatoes into the dough along with some aromatics to make one of the
easiest and most flavorfitl potato breads around. It is also much lower in
fit than other paranthas, because I don't fry it. I make the dough as I
would fOr the griddle-ftied breads, but I cook them without oil and then
simply baste them lightly with butter while they are warm.
As fir as I know, no one really makes them this way. Even my mother-in-law
was surprised and impressed when I gave her this for an afternoon lunch with
nonjat plain yogurt and the spicy Cilantro-Lime Chutney.
2 large russet (or any kind) potatoes
2 tablespoons Basic Ginger and Green Chile Pepper Paste (Homemade or store
bought)
1 cup stone-ground durum whole-wheat flour
1/4 cup all-purpose flour
1 tablespoon dried mint leaves
1 teaspoon dried fenugreek leaves
1 fresh green chile pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon coarsely ground ajwain seeds
2 tablespoons vegetable oil
1 tablespoon peeled minced fresh ginger
1/4 cup nonfat plain yogurt, whisked until smooth, if needed
Chilled butter, to taste
1 cup stone-ground durum whole-wheat flour in a medium bowl or a pie dish,
for dusting
1. Boil the potatoes in lightly salted water to cover until tender, about 20
minutes. Drain, let cool, then peel and grate them. Meanwhile, prepare the
ginger chile paste.
2. In a large bowl, wirh clean fingers, mix together the whole-wheat and
all-purpose flours, mint and fenugreek leaves, green chile pepper, salt,
black pep per, and ajwain seeds. Then mix in the potatoes, oil, and ginger.
(By now there should be enough mois ture to make the dough. If not, add up
to 1/4 cup yogurt to make a semi-firm dough that does not stick to the
fingers.) This dough does not require resting time, nor should it be
kneaded.
3. With lightly oiled hands, divide the dough equally into 10 to 12 round
balls and cover with foil to prevent drying. Working with each ball of dough
separately, coat with the dry flour, transfer to a cut ting board or any
other clean flat surface, and, with a rolling pin, roll into a thin 6- to
7-inch circle. (If the dough sticks to the rolling surface, dust with more
flour.)
4. Heat a tava or a griddle over medium-high heat and cook the breads,
turning them once or twice until they are speckled with golden dots on both
sides, about 1 minute per side. Remove from the griddle, lightly baste with
butter, and serve.
1000 Indian Recipes
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