Potato stuffed flat bread
Like I mentioned earlier that my two and a half year old is a picky eater, I try to make sure that whatever goes south of her mouth is packed with nutrition. This is a nutritious version of the common Aloo Paratha adapted to the tiny taste buds of toddlers.
Things you’ll need:
For the filling:
- 1 Potato (medium) – Boiled, skinned and mashed
- Salt to taste
- Black Pepper
- Dried pudina (mint) leaves (optional)
- 1 wedge Laughing cow Regular cheese
For the dough:
- 100% Whole wheat flour (I prefer the stone ground variety)
- Whole Milk
To serve with:
- Whole yogurt
- Home made Ghee
How it’s done:
- For the dough, mix the whole wheat flour with salt to taste. Add whole milk little at a time and mix until all the dry flour is incorporated into and forms a soft but not too wet and sticky dough. Knead for a couple of mins, cover and set aside for 30 mins (as this results in a soft pliable and moist dough).
- Mix the mashed boiled potato with salt to taste, crushed black pepper and a hint of powdered dried pudina leaves.
- Finally add in the happy cow cheese wedge (usually one wedge for a medium sized potato) and mix the filling together.
- Take a dough ball the size of a medium lemon and shape it into a bowl. Scoop a spoon of filling into this bowl.
- Bring all the sides of the dough bowl to the center and press shut and flatten on the palm of your hand.
- Dust this dough patty with dry flour on both sides and roll out flat slowly with a roller, making sure to not let the filling out.
- Now on a heated griddle or ‘tava’, roast this paratha until brown on both the sides. Note that I do not use oil for cooking the paratha.
- Smear both sides with home made ghee and serve with whole yogurt on the side, when the paratha has cooled enough for the toddler hands.