Potato Parathas (Indian Flat Bread)

I think Indian food has to be one of my absolute favorites. The flavors are so warm, earthy and pungent. It is definitely one of the cuisines that I crave the most because of its distinctive qualities.

However, sometimes it is difficult for me to find good Indian food in restaurants, and I find that I am often disappointed. So, I have taken to making it myself. I was blessed to have visited India and tasted the cooking of a true Indian household, and am always trying to replicate these flavors at home.

And I have found a way to fit it into my work-life schedule. I mean, after all, the rumour on the street is that Indian food takes time to cook. Yes, it is true that some low and slow cooking is required, but this can be overcome with either a pressure cooker (which I have never used), or a weekend cook up. During these weekend cook ups, I make a bunch of dahl (indian lentil curry), pre portion it, and place it in my fridge and freezer for many meals to come! The best part is that it tastes better and better as the time passes.

So what is better with Indian curry than fresh Indian flat bread? And I am telling you, this is the easiest, quickest, tastiest flat bread that you will ever make!

Enjoy it with:

Quick & Easy Chicken Curry, 

Indian Style Fish Curry,  

Sweet Potato & Two Pea Curry 

or my absolute, all time favorite dish,  

Dahl Makhani (Creamy Indian Lentils).

Potato Parathas (Indian Flat Bread)

Recipe modified slighty from Bal Arneson, The Spice Goddess

 Makes 6-8 Parathas

2 cups Whole Wheat Flour

3/4 to 1 cup Water

1 cup Mashed Potatoes, room temperature

1/4 cup Red Onion, minced

1 tbsp Whole Mustard Seeds

1 tbsp Garam Masala (I made my own by using the ingredients below)

2 tbsp Fresh Cilantro, chopped

1/4 tsp Salt

1/4 tsp Ground Black Pepper

For Garam Masala:

1 tbsp Ground Cumin

1 1/2 tsp Ground Coriander

1 1/2 tsp Ground Cardamom

1 1/2 tsp Ground Black Pepper

1/2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Nutmeg

Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

Put the mashed potatoes, red onion, mustard seeds, garam masala, cilantro, salt and pepper into a bowl and mix well.

Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla).

Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out.

Put a nonstick skillet or cast iron skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Remove from heat and brush with a little vegetable oil.

Continue until all the parathas are done.