Parathas Stuffed with Sweet Potato and Potato

Flat breads are one of the special delights of Indian cuisine. The possibilities are literally endless. Shallow-fried, deep-fried, baked, toasted, leavened and unleavened, stuffed, savory, sweet, and sometimes spiced, these traditional accompaniments to Indian meals come in a variety of flavors, shapes and textures.

Somehow or other, this is one area of Indian cooking that I have sadly neglected, and honestly I'm not sure why. I bother to make my own pastry when required, have enjoyed making bread in the past, do not shy away from spending a few hours in the kitchen when I have the time, and cook Indian dishes on a regular basis. I plead distraction. I could probably fill a small library with my food ideas.

But now I have finally done so, making these crispy stuffed parathas. Time consuming, yes, but absolutely worth the effort. The dough was an absolute pleasure to work with and will certainly serve as a base for future creations. The possibilities for fillings have occupied my mind since I made these this past weekend. I'm thinking paneer and spice is next.

Parathas Stuffed with Sweet Potato and Potato

Recipe by Lisa Turner Cuisine: Indian Published on May 13, 2008 Crispy fried Indian flat breads stuffed with a spicy sweet potato and potato filling Preparation: 30 minutes Cooking time: 1 hour 30 minutes Print this recipe Dough: 1 1/2 cups whole wheat flour 1 1/2 cups unbleached white flour 1 teaspoon sea salt 2 tablespoons melted butter 1 cup spring water 1/4 cup oil for frying Filling: 1 medium sweet potato 1 tablespoon olive oil 2 teaspoons cumin seeds 2 teaspoons brown mustard seeds 1 teaspoon sea salt 2 small potatoes, finely chopped 1 teaspoon cayenne 3/4 cup spring water Instructions: Combine the flours, salt, melted butter and water in a bowl until a dough is formed. Turn out onto a lightly floured board and knead for about 10 minutes or until the dough is smooth and elastic. Cover with plastic wrap and let the dough rest for 1 hour. Peel and boil the sweet potato until tender. Mash and set aside. Heat the olive oil for the filling in a medium saucepan until hot. Add the cumin seeds, mustard seeds and salt, and stir for 30 to 60 seconds or until the mustard seeds begin to pop. Now add the potato, cayenne and water. Cook, stirring often, for about 10 minutes or until the potato is just tender. Stir the mashed sweet potato into the potato mixture. Shape the dough into a log and divide into 16 equal portions. Shape each piece into a ball and roll each ball into 5 1/2 inch rounds on a lightly floured board. Stack the rolled out rounds, separating each round with plastic wrap.        Spread a few teaspoons of filling over a rolled out round, leaving a 1/2-inch border around the edge. Brush the edge with water and top with another rolled out round. Press the edges together firmly to seal. Repeat until all 8 parathas are filled. Heat the 1/4 cup of oil over medium heat in a large frying pan until hot. Cook one stuffed paratha at a time until nicely browned on both sides — about 5 minutes a side. Drain on paper towels. The cooked parathas can be kept warm in the oven while you fry up the remainder. Add more oil to the pan as needed. Makes 8 parathas