Parantha with mashed potatoes

Category: Bakery products
Kitchen: indian
Parantha with mashed potatoes

Ingredients

Dough:
Semolina 300 g
Boiling water 600 g
Filling:
Potatoes 6 pcs
Green onion 6 pcs
Salt pepper taste

Cooking method

  • For the test, pour boiling water over semolina, mix thoroughly with a spoon until smooth. The dough shouldn't be steep. Will be a shapeless sticky mass. I kneaded in Thermomix.
  • For the filling, boil potatoes, drain the water, mash in mashed potatoes, add chopped onions. Season to taste. The filling should be well salted to contrast with the bland dough.
  • Cool the dough a little, divide into 10 pieces, put on the table, sprinkled with flour, form cakes.
  • Divide the filling into 10 parts, roll up the balls to the size of a walnut.
  • Use your hands to knead each cake (not very thinly) in a circle. Put the filling in the center, close up with an "envelope", knead it with your hands into a cake. Sprinkle the table with flour constantly. The cake should not be too thin so that the filling does not break through. I got an average of 13-15cm in diameter.
  • Heat a skillet with a thick bottom.
  • Put the tortilla in a dry frying pan, fry until dark tan marks appear for about 2 minutes. Then turn the cake over, fry for about 2 more minutes, the top should swell.
  • Put the finished cakes on a towel in one layer.
  • Once cooled, they will soften and can be folded in half.
  • Parantha with mashed potatoes
  • Parantha - unleavened flat cakes with filling. A great option for a lean snack. Convenient to take with you on the road. The original recipe from the book "The World of Vegetarian Cuisine" suggested frying in a pan, I cooked in a chapatnitsa. Any greens can be used.

The dish is designed for

10 pieces.

lappl1
Wow ! How delicious it must be! Thank you, Ksyusha! I will cook Indian parantaha for my bulbash as I do ... He will appreciate it! And I already appreciated! Class!
Chuchundrus
: wow: name: crazy: figs you say, and: wow: look just amazingly delicious
Taschu to bookmarks
celfh
Mistletoe, gorgeous!))))
Omela
lappl1, Chuchundrus, celfh, girls, thanks! Glad you liked it! The flatbreads are easy to make and are eaten instantly. The only thing I want to draw your attention to are two things: the filling should be well salted, the dough should be sticky and shapeless, the table should be well sprinkled with flour, shake off excess flour before frying.
Gala
Mistletoeand praise me I liked it too
Omela
Gala, you are my fish ... I praise !!!
Gala
Loksa
I'll also take it to my bookmarks. You can eat this instead of bread! Do I understand correctly? thank you!
Omela
Oksana, I've been eating all day ... with porridge, and with soup, and with tea!
Tumanchik
Ksyusha KARTOKHA MY FSE!

well you know what

I took it as a bookmark. Mono different stuffing to shove! Thank you. I missed mulberries without your recipes. The post will end soon - I'm really looking forward to a new one!
Omela
Quote: tumanofaaaa
Fasting will end soon
yyy ... he hasn't reached the middle yet. And yes, you can have any filling.
MariS
Wow, how delicious it is, mmm.
Ksyusha, thanks - I will definitely try. The idea is cool - hearty tasty cakes and even the filling can be diversified!
lyudmia
And I'll try, bookmark
Lerele
I also took it to the bookmarks, I would still buy some decoys
Omela
MariS, lyudmia, Lerele, Thank you! : rose: I'd be glad if the recipe comes in handy.

Quote: Lerele

decoys would still buy
And sho, the capitalists have no semolina? Wild people!
Vinokurova
Omela, Ksyu, when do you have time for everything ?. wondering ...

I can see I'm one slow gas (((



Ksyusha, does this envelope of yours look like an Ossetian one? I mean the sculpting technology ..
Quote: Omela
knead (not very thinly) in a circle.Put the filling in the center, close up with an "envelope", knead with your hands into a cake
(in my understanding )
Omela
AlenKa, that I do not have time. ((With an envelope just to close up the filling on all sides ... you can just collect it in a "bag".
Vinokurova
Omela, hare, and mona with a chuburek?
Omela
Well, how can you then make a round cake from a cheburek ??
Vinokurova
: nea: I won't ...
you answered me twice, it immediately dawned on me how to do it ...
and if I do it, how long will it lie in the cold ?. I need a trip!
Omela
How many boiled potatoes can there be in the fridge ?? Three days will lie for sure. We ate in two days .. nothing had time to deteriorate and without the cold.
PapAnin
It's always like this, you come in, just look with one eye ...
And you will not notice how the recipe is already in the bookmarks ... and even printed ... and even in color ... and even thinking about when to do it ... ehhhhhh ...
Oksana, thank you for such beauty!
I even tried to excuse myself in front of myself that I had no chapatnitsa ... it didn't help, I have to do it in a frying pan!
It is necessary to turn off all the pictures on the forum, then it will be easier to hold back.
Omela
George, we need to bake !!! I've started the dough again, I'm waiting for it to cool down.
Katko
Vkusnotaaaaa .... I'll try to bungle too ... green onions "spike" on the windowsill: girl_curtsey: that's his purpose))
The oven will be in a cast-iron frying pan ... I'll probably look about the chapatnitsa ... but I won't be tempted, that's for sure)) our cast-iron is all
Omela
katko, Katerina, for the sake of the purity of the experiment, I will also try to do it for cast iron next time.
shl. by the way, the final result depends on the decoy. I don’t remember which one was for the first time, but yesterday I did it on a branded "Dixie". The dough was already visually different, as a result it was very sticky and the finished cakes turned out to be more fragile, they broke when folded.
marina-mm
Omela, and what kind of semolina should be? Bigger selection? I'm going to cook everything. Better then immediately take the correct one.
Omela
Marina, if I knew from the very beginning that semolina matters, I would pay attention to the first one. Diksovskaya is small and very white. The finished dough was lighter and softer. The first time the dough was grayer and lumpier ... I wrote about it.
marina-mm
Omela, the first one was larger. I'll try with the best one, thanks!
Omela
Quote: marina-mm
the first one was larger.
Marina, most likely yes.
Katko
Omela, badly imagine how to sculpt cakes from a sticky mass, wet your hands with water or oil?
Omela
Katerina, I wrote as:
Quote: Omela
the table should be well sprinkled with flour, shake off excess flour before frying.

Sprinkle flour on top too. Keep your hands dry.
Marusya
Oh, I smell, I'll have to bake them I love potato filling Thank you, Ksyusha
Here are just small semolina (((
Omela
Marusya,: friends: try pouring 30 grams of water less.
Marusya
Yeah, Ksyusha, I understand. If tomorrow the day starts in the morning, I'll report back in the evening.

I'm sick

ychilka
And I'm running with thanks. I did it honestly for the sake of the process. Interester was ...
So I did 200 g of Monkey and 400 g of boiling water. A thick sticky porridge came out. Also with lumps. I got rid of the latter with a tookushka for mashed potatoes. Delilah, no, it didn't work out. She poured flour on the table in a slide, took the mass with a tablespoon, well, 3/4 of a spoon and threw it into the flour. Made the flatbread a little visible and a good spoonful of the filling on top. On top of the filling - half a spoonful of table mass with semolina. She pricked up generously with flour, corrected the top with her hand, gave a thin shape. I got 8 cakes 10 cm in diameter. Fried in a pancake pan. Well, what can I say. Ate with sour cream with mushrooms in the bite. Delicious. Especially pleased with the crust. Crunchy. Thank you.

Well, I will add. Solid filling as for food. The finished product was not salty at all. That is, you need to pray with your soul. Or, as an option, add some salt to the boiling water with which we pour semolina.
Omela
Marusya, Get well!

ychilka, I kneaded in a combine, I had no lumps. As well as crispy crust too. That is, it was at first, but after cooling the cakes became soft completely. She took the dough with her hand, laid it on the table with flour.I poured flour constantly in the process. Hands after shaping each lozenge of soap. And the filling must be heavily salted, I also wrote about this, since in the original the cakes are still fresh, then the filling must be salted. but of course everything tastes relative and individual, my child did not eat, but my husband and I really liked it.
ychilka
And my children never ate something like that, and they devoured this miracle. I myself was very surprised.
Omela
Oh, how, I say, everything is individual!
Loksa
I also baked, I have no experience in sculpting cakes, so it turned out only the third time more less decently, my appearance, of course, horror stories, it tasted good and also a little salt, which in principle is not bad. I baked in the ferry, I felt it at the same time. Therefore, do not judge strictly. But I'll learn, I liked to sculpt them. I collected the semolina in a roller and already divided it. Ksyusha, when you bake it again, can you weigh one portion of the manna-water bun for me and how much puree? 1-2 tablespoons do you put in? When I rolled semolina cakes, they were torn at the edges ... What to do with this?
Parantha with mashed potatoes Above, there is still a baby hairstyle. And they are not even for me, I was afraid the stove would overheat - it rolled quickly.
marina-mm
Omela, thanks for the scones. Mine said: "Mmm ... how delicious ..."
Parantha with mashed potatoes Parantha with mashed potatoes
Only I didn't turn out very thin. She fried in a pizza maker and forgot that she needed no oil,
there was some oil
Omela
Quote: Loksa
When you bake it again, can you weigh one portion of the manna water bun for me and how much puree? Do you put 1-2 tablespoons?
Oksana, I'll weigh. Purely visually, your dough was cool and very thinly rolled out. I could not collect my semolina in a roller. I snapped both the dough and the cakes, only as it turned out later. there was no card in the fotik. Next time I'll film the whole process.
Omela
Quote: marina-mm
Only I didn't turn out very thin.
Marina, glad you liked! outwardly similar to mine ... I also did not roll thinly. What kind of semolina did you have?
Loksa
Omela, I was afraid that it would not work out in half a portion. And I had semolina mistral-semola (it is in a pack of 500 grams, I don’t take large ones) It was thick in consistency, then I barely pulled it out of the ham with a spoon - it was tightly swollen there. should be thinner? damn
Omela
Quote: Loksa
I had a mistralsemola
Whoa .. you have the same hard varieties, that's why it turned out thick. Nefig to show off buy a regular semolina. Just kidding, I'll take a picture of the consistency the other day.
Loksa
Ooooh, I understand! And my husband liked it, I smeared it with salted water and garlic! And I put a little stuffing, about 1 tablespoon! And my cakes the size of my palm is an irregular circle of such a palm.
Omela
I didn't put much stuffing either .. I made a ball with walnuts.
Loksa
I remembered, and it was written there about the walnut. Looks like she missed the sculpting, this potato kept trying to get out, but thanks to you, I ate the cake, I don't eat bread yet! And here semolina, and she porridge, also zhezh?
Omela
Kanesh porridge, and you also have a diet!
marina-mm
Omela, I had the usual semolina M. I wanted to do it from the perfect one, but it turned out that it was over. But it turned out well from such. I got a bigger size. But mine don't know how it should be. I could not reproduce the name from memory, I ate it like Indian cakes on P

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