Aloo Parathas (Carb stuffed Carbs)
I filled my naan with a potato filling that I've used for samosas, sans peas. It's great served with saag paneer, or just topped with butter or olive oil...
Ingredients
Dough
½ cup ice water
⅓ cup plain whole-milk yogurt
3 tablespoons vegetable oil
1 large egg yolk
2 cups (11 ounces) bread flour
1 ¼ teaspoon sugar
½ teaspoon instant or rapid-rise yeast
1 ¼ teaspoons salt
Potato Filling
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds (brown mustard seeds can be substituted)
¼ teaspoon ground turmeric
¼ teaspoon ground fenugreek
⅛ teaspoon red pepper flakes 1/4 teaspoon asafoetida (optional)
2 large russet potatoes
1 teaspoon Salt
3 tablespoons vegetable oil
1/2 medium onion, minced
2 medium garlic cloves, minced
1 freshly grated ginger
¼ cup minced fresh cilantro leaves
juice from 1/2 a lime
INSTRUCTIONS
For the Dough
In measuring cup or small bowl, combine water, yogurt, 3 tablespoons oil, and egg yolk. Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
Add salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Transfer dough to lightly floured work surface and knead until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 16 to 24 hours.
For the filling
INSTRUCTIONS
Combine the spices in a small bowl and set aside. Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly. Put whole unpeeled potatoes into a potato rices or peel and mash until no lumps remain.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes.
Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using. (The filling can be refrigerated for up to 2 days.)
Assemble the Naan
Transfer dough to lightly floured counter and divide into 4 equal pieces. Shape each piece into smooth, tight ball. Place dough balls on lightly oiled baking sheet, at least 2 inches apart; cover loosely with greased plastic wrap. Let stand for 15 to 20 minutes.
Transfer 1 dough ball to lightly floured counter. Flatten ball using hands or rolling pin and roll out to 6-inch round. Place generous ¼ cup filling in center and pull edges of dough up, seal, shape into ball again, and sprinkle with flour. Using hands and rolling pin, press and roll stuffed dough into 7-inch round of even thickness, sprinkling dough and counter with flour as needed to prevent sticking. (Small rips in dough are OK; for larger tears, pinch dough closed.) Using fork, poke entire surface of round, about 15 times.
Heat remaining 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Wipe oil out of skillet completely with paper towels. Mist top of dough lightly with water. Place dough in pan, moistened side down; mist top surface of dough lightly with water; and cover. Cook until bottom is browned in spots across surface, 2 to 4 minutes. Flip naan, cover, and continue to cook on second side until lightly browned, 2 to 3 minutes. (If naan puffs up, gently poke with fork to deflate.) Transfer to prepared wire rack and repeat filling, rolling, and cooking remaining 3 dough balls.
Once last naan is cooked and placed on wire rack, transfer sheet to oven or put on a baking stone and bake until edges of stuffed naan no longer look doughy and are light golden in color, 10 to 15 minutes.
Brush with melted butter, or olive oil, and sprinkle with cilantro. Enjoy!
Kommentarer