-FOR STUFFING-
4 md Sized potatoes
1/2 ts Red pepper
1 ts Ground cumin
1 ts Ground coriander
1 1/4 ts Kosher salt
3 tb Chopped fresh coriander
-leaves
FOR THE BREAD
2 c Chapati flour or whole wheat
-flour
1 c All-purpose flour
3 tb Indian vegetable shortening
-or light vegetable oil
1 ts Kosher salt
1 c Warm water, about 90 to 100
-degrees
1/2 c Flour for dusting
1/2 c Melted indian vegetable
-shortening or light
-vegetable oil for brushing
Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash
them thoroughly. Add the remaining stuffing ingredients. Mix well and set
aside. This filling can be prepared ahead and refrigerated for a day. There
is no need to warm the stuffing before filling the bread.
To prepare the bread: Combine flours with salt in a bowl. Reserve about 1
teaspoon of shortening, and rub the remainder into the flour, with your
finger tips until the mixture resembles coarse meal. Add most of the water
to form a mass. Slowly add more water tablespoons at a time until dough
forms. Brush the work surface and your hands with the reserved teaspoon of
fat. Place the dough on the greased surface, and knead for 10 to 15
minutes. This will be a very soft and pliable dough. Put back in bowl and
cover with a moist towel or a sheet of plastic wrap and let it rest,
preferably in a warm place, for at least
1/2 hour.
Divide the bread dough and the filling into 12 equal portions. Take one
piece dough and flatten it into a 4-inch round pillow with your hands.
Depress the center slightly and place a portion of the filling into the
depression. Bring the sides of the dough over the filling and enclose it
completely. Press lightly but firmly to flatten it into a pillow, either
between your hands or the work board. With your fingers, pinch the edges
slightly, so that the filling is in the center and not near the edge where
it could break through the dough. Cover with plastic wrap or a moist towel
to prevent drying.
Pick up each pattie and dust with flour. Firmly pat the pattie to make
filling adhere to dough. Roll out to a 6-inch circle dusting with flour as
you go, to prevent sticking. Cover with plastic wrap or moist towel.
Heat the griddle or frying pan cook each bread for 2 minutes or until brown
spots begin to appear. Flip the bread over and cook for 30 seconds. Brush
lightly but thoroughly with melted shortening or oil and cook on original
side for 30 seconds. Brush other side and flip again. Keep warm in a
covered dish or tightly wrapped with foil.
Note: They can also be made several hours ahead and reheated in a 300
degree oven for 10 to 12 minutes.
Yields
1 Servings