Indian Flat Bread stuffed with Potato and Peas (Aloo Matar Paratha)

It is amassing to me that some of World's kitchens  (Asian, Indian) don't use oven at all. They still have breads on their menus; some of them are steamed and some of them baked on top of stove (pan). These breads are easy to make, tasty and filling. If they contain beautiful spices and aromas, like all Indian breads do, then you probably won't stop making them.  

Ingredients:

Dough-

2 cups wholewheat flour

1/2 tsp cumin powder

1/2 tsp salt

200 ml water

a few drops of oil (or spray)

Filling-

1 tbs oil

1 medium onion, finelly chopped

4 medium potatoes, cooked, peeled and mushed

2-4 green chilies (I didn't put them)

1/2 cup peas (microwaved or cooked)

1/2 tsp turmeric

1/2 tsp garam masala

salt and pepper to taste

1 tsp lime juice (optional)

a few coriander leaves, chopped

(butter for spreading - I used oil)

Method:

Make a soft dough, divide into 8 pieces, spray with oil, cover and let it rest.

Saute onion in oil, add chillies, and other spices. Mix in potatoes and peas; mix well adding other ingredients. Divide into 8. 

Dust working surface with flour, roll out each piece  of dough into a circle, leaving center thicker. Place portion of stuffing in the middle and put edges together, pressing slightly. Dust with flour and roll out into 5-6 mm circle. Repeat with others.

Heat a heavy bottomed non-stick pan to medium high. Place a paratha on pan and cook for 30 seconds (+,-) pressing top slightly and rotating; spread top with a bit of butter. Turn and repeat with other side. Keep warm while cooking others. Serve with raita, yogurt or some other sauce.

Indijski tanki kruh filovan sa krompirom i graškom

Zadivljujuce je da neke svjetske kuhinje (Azijska, Indijska) uopste ne upotrebljavaju rerne. Medjutim, jos uvijek imaju razne vrste kruha / hljeba na meniju; neki od njih su peceni na pari, drugi na tavi. Lako ih je napraviti i ako sadrze divne zacine i aromaticna bilja, kao sto to Indijski kruhovi cine, onda ih vjerovatno necete prestati praviti (jednom kada ih upoznate).

Potrebno:

Tijesto-

2 solje brasna od punog zrna (integralno, ali sitnije)

1/2 k kima u prahu

1/2 k soli 

200 ml vode

nekoliko kapi ulja (ili sprej)

Punjenje-

1 K ulja

1 srednji crveni luk, sitno sjeckan

4 srednja krompira, kuhana, oljustena i propasirana

2-4 zelene papricice (opciono, ja nisam stavljala)

1/2 solje graska, kuhanog

1/2 k turmerika

1/2 garam masala (nije neophodno ako nemate)

so i biber prema ukusu

1 k soka limete

malo sjeckanog lisca korijandera

(maslac za premazivanje; ja sam koristila ulje)

Nacin:

Umijesite tijesto, podijelite na 8 dijelova, blago nauljite, pokrijte i ostavite po strani.

Izdinstajte luk, dodajte papricice i ostale zacine. Umijesajte krompir i grasak; promijesajte i dodajte ostale sastojke. Podijelite na 8.

Pospite brasnom radnupovrsinu, razvaljajte jedan krug tijesta, pazeci da centar ostane nesto deblji. Stavite dio punjenja, skupite ivice tijesta i blago pritisnite. Razvaljajte na 5-6 mm krug. Ponovite sa ostalima. Zagrijte tavu sa debljim dnom i neprijanjajucu na srednje jaku vatru. Postavite parathu i pecite oko 30 sekundi, blago pritiskajuci i okrecuci. Namzite sa malo maslaca, okrenite i ponovite postupak. Drzite na toplomedok sve ne ispecete. Sluzite sa 'raitom', jogurtom ili nekim sosom (ketchap).