Aloo paratbas

Name: Aloo paratbas
Cuisine: Indian
Ingredients: 6 oz/1½ cups white flour; 6 oz/1½ cups wholewheat flour; 5 tablespoons ghee (clarified butter); 5 tablespoons ghee (clarified butter); 1 small onion, peeled and finely chopped; ½ teaspoon cumin seeds; 1 clove of garlic, smashed, peeled and finely chopped; ½-inch piece of fresh ginger root, peeled and finely chopped; ¼ teaspoon turmeric; 2 green chillies, finely chopped; 2 medium potatoes, boiled, peeled and roughly mashed; 1 tablespoon finely chopped coriander leaves; ½ teaspoon salt

Preparation info

Quantity:
16
small filled breads

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

These potato-filled breads are sinfully delicious. I adored them as a child and love them still. Funny, I can’t eat the same large quantities of them as I used to!

Ingredients

6 oz/1½ cups white flour
6 oz/1½

Europe
Asia
United Kingdom
India
Bread
Vegetarian
Mediterranean

Method

Sift the flours and salt into a mixing bowl and add 2 tablespoons of the ghee. Rub the fat into the flour then gradually pour in just over 5 fl oz of warm water, kneading and gathering up the dough until it holds into a compact ball.
Knead and fold the dough repeatedly for 7 to 8 minutes, until it feels soft and velvety and becomes elastic. Gather it int