After all the toiling, when you take that first bite and the curry potato filling melts in your mouth and the heavenly taste of fried onions, garam masala and cumin seeds energizes your soul, it will be all worth it. I promise.
Ingredients ( 8 flatbreads )
Ingredients for the flat bread dough ( 16 pieces)
4 cups of wholemeal flour
4 tbsps canola oil
2 cups of skim milk ( + / -)
1/2 tsp salt
Mix all the above ingredients in a bowl and knead into a big ball. Place it on a wooden board and roll with your hand into a long tube. Cut into 8 equal pieces and then you cut these 8 into two pieces each. In the end, you should have 16 equal pieces. If the pieces don't look equal, pinch a bit of dough here and there to make them all equal.
Roll each of these dough into balls on your palms and then into a 3 inch round flatbreads. Keep aside ensuring that each flatbread is covered with a bit of wholemeal flour to prevent them from sticking to each other.
Ingredients for Curry Potato Filling
4 -5 medium sized potatoes boiled in salted water, then mashed well
3 tbsps canola oil
1 tsp cumin seeds
1 medium onion, chopped finely
2 tbsps ground ginger
1/2 green chilli, chopped finely
1/2 tsp chilli powder
2 tsp turmeric powder
1/2 tsp garam masala
1/2 cup coriander leaves
1/2 cup green peas
Salt per preference
Method for filling
Fry the cumin seeds, and then the onions till golden brown.
Then, add the ground ginger and the green chilli.
After a few minutes, add the spice powders and salt.
After the spices fry for a few minutes, add the peas and the coriander leaves.
Give it a good stir, and then add in the mashed potatoes.
Mix thoroughly and switch off the fire.
Place one flatbread round on the rolling board, then scoop 2 tablespoons of the filling and spread on this flatbread as evenly as possible. Cover this with another flatbread. Seal the ends and toast this sandwiched flatbreads on a skillet with a little oil. Cook the other flatbreads the same way. Serve warm with a simple lentil curry.