Stuffed Paranthas (Chapatis)
|Ginger root/1 teaspoon ground ginger||1⁄2 Inch|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Onions||2 Small, minced|
|Black pepper||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Red chili pepper||1⁄2 Teaspoon|
|Coriander seed powder||1⁄2 Teaspoon|
|Potatoes||1 Pound, skinned, boiled|
|Lemon||1 , juiced|
|Whole wheat flour||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Clarified butter||2 Tablespoon|
Finely chop the fresh ginger root.
Heat the oil in a medium skillet.
Saute onions with ginger root or ground ginger.
Add black pepper, turmeric powder, red chili pepper, and coriander seed powder.
With a fork, mash the potatoes, and place in frying pan with the onion mixture.
Stir fry over medium heat for 3 or 4 minutes.
Add the lemon juice and salt to taste.
Remove from heat, and allow to cool.
To prepare dough, in the Bosch bowl combine flour, salt, and sufficient water to knead the dough.
Knead as for bread.
When dough is soft to the touch, pour Clarified Butter on palms and work into dough.
Place dough in a lightly greased bowl, cover, and set aside for 1 hour.
Form dough into small balls the size of golf balls.
On a floured board, roll out each ball to a circle 1/8 inch in thickness.
Spread a heaping tablespoon of the filling on a dough round (chapatis), leaving a margin around the edge.
Cover with another chapatis, and seal edges (a small amount of water around the edges aids in the sealing).
Prepare remaining Paranthas in this manner.
Heat a griddle to 375°F.
Brush melted butter on both sides of each Parantha, then fry each side 2 to 3 minutes.
Clarified Butter Melt a cube of butter.
The butterfat will rise to the top and a milky substance will settle in the bottom of the pan.
The butterfat is the clarified butter.
Knead it into the dough.
Use the milky portion to brush on the outside of the Parantha.