Methi Potato Stuffed Paratha


    • 1 to 1 1/4 cups all-purpose flour, plus more for dusting
    • 1/2 cup water, at room temperature
    • pinch of kosher salt
    • 2 teaspoons extra virgin olive oil, plus more for cooking paratha
    • 1/2 inch ginger, peeled and minced
    • 1 small shallot, minced
    • 1 small clove garlic, minced
    • 1 tablespoon chopped cilantro
    • 1 teaspoon red chili, thinly sliced
    • 1 teaspoon amchur
    • 1/4 teaspoon garam masala
    • 1/2 cup fresh methi leaves, chopped
    • 1/4 teaspoon salt
    • 1 cup boiled and mashed potatoes, about 1 medium russet potato (peel before cooking)

    Pulse one cup of the flour, the water, and the salt to a rough ball. If necessary, add more flour, a little at a time, until you have a soft dough. Remove the dough and knead on lightly floured surface until smooth. Form the dough into a smooth ball and set aside. Cover with a damp towel for about 15 to 30 minutes.

    In a large pan, heat 2 teaspoons oil and saute the ginger, shallot, garlic, cilantro, chili, amchur and garam masala for about a minute. Add the methi leaves and salt and cook until slightly wilted, about another minute. Scrape the mixture into a medium bowl and cool completely. Add the boiled mashed potatoes to the mixture and blend well. Form 6 even balls from the potato mixture. Divide dough into 6 equal parts and roll each into a ball. (The potato balls should be about slightly larger than the dough balls.)

    Roll the dough out on a lightly floured surface to 3-inch circles. Place the potato balls in the center. Pull the edges of the dough around the potato balls and pinch together to completely enclose the potatoes. Cover the stuffed dough and let it stand for 5 minutes. Meanwhile, heat a heavy skillet on medium flame. On a lightly floured surface, roll each ball of the stuffed dough out to a 6-inch circle. If the dough sticks to the rolling pin, lightly sprinkle some more flour on both sides of the dough.

    Pour enough oil into the skillet to lightly coat the bottom. Place a paratha into the skillet and cook until you begin to see small bubbles around the edges, and the underside is spotted golden brown. Brush 1 teaspoon of oil on the dough’s surface. Then flip to the other side and brush with oil. Lightly press down the puffed areas with a spatula.

    You can flip again and press with the spatula, making sure the dough is golden-brown on both sides. Cool on a wire rack so they don’t get soggy.

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    Nirmala Narine is the host of Nirmala's Spice World, a culinary adventure that takes the viewer into a world of exotic spices from around the globe. Nirmala was born in Guyana, South America to parents of Indian descent. Nirmala’s grandfather, an Arya Samaj Hindu Pandit, began teaching her yoga when she was just two years old and entrusted to her ancient Ayurvedic spice recipes, techniques, and treatments to heal the body from within. These simple lifestyle practices were further enriched by her endless discoveries on her many extensive travels around the globe. Nirmala has visited more than 137 countries and counting. At the age of 6, she began to cook in a tiny kitchen with no running water or electricity. When she was 11, her family immigrated to New York City. Today, Nirmala is a sought-after speaker, author, consultant and expert on global food, culture, flavor, fragrance and lifestyle trends. Nirmala has been featured in the NY Times, on CNN, and as the Country Living “Woman Entrepreneur of the Year,” and she is also a frequent guest on The Martha Stewart Show, the CBS Early Show, and the Today Show. When she is not working, she shares her love of Vastu Shastra, farming, and ancient civilization at the American Museum of Natural History, the Smithsonian, and several public schools and orphanages in both hemispheres.