Indian potato flatbread with curry
Description
Homemade pastries for tea. I’ll elaborate below. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
For the dough, mix sifted flour with a pinch of salt, olive oil, and water until smooth and even.
- 3
Step 3
Knead the dough. If needed, sprinkle on a little more flour. Wrap the dough in plastic wrap so it doesn’t dry out and let stand for 30 minutes.
- 4
Step 4
For the filling, heat vegetable oil in a frying pan over medium heat. Add peeled garlic cloves, mustard seeds, and coriander. Heat for 20–30 seconds until fragrant.
- 5
Step 5
Then add the onion, sliced into half-moons. Sauté until golden.
- 6
Step 6
Then add peeled potato grated on a grater, finely chopped green onion, curry powder, salt, and hot ground pepper. Heat everything together for 3–4 minutes. Let the filling cool.
- 7
Step 7
Divide the dough into 4 portions. Shape each portion into a ball and roll out to a thickness of 4–5 mm. Place the filling in the center. Fold the edges over (to enclose the filling). Divide the dough into 4 portions. From each portion, roll a ball and roll it out to 4–5 mm thick. Place the filling in the center. Fold in the edges.
- 8
Step 8
Then carefully roll out the flatbread.
- 9
Step 9
Fry the flatbreads in a small amount of vegetable oil on both sides until golden brown. Stack the hot flatbreads and brush with butter.
- 10
Step 10
The Indian potato flatbread with curry is ready—bon appétit!