Curried Potato-Stuffed Breads - Indian

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Curried Potato-Stuffed Breads - Indian

 

3 cups peeled and coarsely chopped all-purpose potatoes

1 cup finely diced carrot

Salt to taste

1 Tbs. vegetable oil, plus extra for cooking breads

1 cup finely chopped onion

2 tsp. curry powder

4 (8-inch) flour tortillas

 

 

 

 

 

Place potatoes and carrot in large saucepan with enough water to cover by 1

inch, and add 1/2 tsp. salt. Boil until potatoes are soft, about 8 minutes..

Drain, reserving cooking liquid, and transfer vegetables to medium mixing bowl.

Heat oil in large skillet. Add onion, and sauté over moderate heat, stirring

often, until translucent, 6 to 7 minutes. Stir in curry powder, and cook,

stirring, 15 seconds. Add 1/2 cup reserved cooking liquid to pan. Cook briefly

over high heat to reduce liquid by about half, 30 seconds. Add onion with liquid

to potatoes, and mash well, adding additional salt if desired.

Working with one tortilla at a time, spread some mashed potato mixture thickly

over half the tortilla. Fold tortilla over potato mixture to close. Heat 1 tsp.

oil in large skillet. Add bread, and fry over medium heat, until browned, 45 to

60 seconds. Flip bread, and cook until browned. Transfer to chopping board, and

slice in half. Repeat for remaining breads. Serve immediately, or place in warm

oven until ready to serve.

 

4 to 6 Servings

 

Source: Vegetarian Times Issue: March 1, 2002, p.39

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per serving: Calories: 311, Protein: 6g, Total fat: 10g,

Carbs: 50g, Cholesterol: mg, Sodium: 234mg, Fiber: 5g, Sugars: g

 

You’ve probably eaten something like this in Indian restaurants—flatbread

stuffed with curried vegetables. I’ve made these from scratch, with homemade

dough, but I think they’re just as good, and certainly much easier, made with

store-bought flour tortillas. The potato mixture doesn’t take long to prepare,

less than 30 minutes. Serve alongside curries or as an appetizer with a savory

yogurt dipping sauce, such as raita.

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