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Parathas stuffed with potato bhaji - Indian flatbread wrap, nutritious and immensely hearty. Serve with Raita and Pickle.
Pre-heat oven to 180C
Thaw paratha dough
Heat oil and add mustard seeds.
When mustard seeds begin to crackle, reduce heat to low and add green chillies, ginger, turmeric powder, onions and curry leaves.
Fry till very aromatic but not burnt.
Add roughly mashed potatoes and lemon juice.
Cook over medium heat for 3 minutes and stir well to combine.
Season to taste.
Add garam masala and chopped corainder leaves.
Stir and mix well.
Leave mixture to cool.
Chill mixture in the fridge for about ½ hour.
Spoon 3 tablespoons of the chilled potato mixture onto the paratha dough.
Fold into a rectangular block.
Seal edges with water.
Shallow fry the paratha block on all sides till slightly crisp.
Transfer onto baking pan and bake for 15 minutes.
Leave it to cool for 5 minutes before cutting.
You can also add carrots, paneer and peas.
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