Do you know what I really, really like about SRC?  Other than the wonderful visits from everyone?  Well, I get to know blogs that I would otherwise have never explored.  I also get to make dishes that I likely wouldn’t have attempted.  This is what happened when I was assigned simplysensationalfood this month.
This is a UK based blog that focuses on vegetarian food and has a real East Indian bent to it.  I LOVE (yep, the capital letters are are there on purpose) Indian food but I don’t make it very often. 
That is going to change.
I picked a dish that I totally love but I’ve never atempted because it always seemed pretty difficut.  I was really wrong because with this recipe I was able to make some that we’ve been snacking on non-stop.
(a curried potato filled bread-yummm)
Filling enough for a meal but great when cut into smaller wedges and used as an appetizer. 
I’ve put my notes in italic (sort of the idiot guide-me being the idiot :0))

1 bowl wheat flour (I guessed and used 4 cups)
1 tablespoon oil
1 teaspoon salt

Dry flour for rolling

Oil for shallow frying

water for making dough (I ended up using 1 1/4 cup)

For Filling:
3 medium potatoes boiled and mashed
3/4 teaspoon salt
1 teaspoon ginger paste (I just finely chopped ginger)
1 tablespoon chopped fresh coriander (cilantro)
3 green chillies deseeded and finely chopped (I forgot to get these and used 1 tsp of crushed/dried chillies)
1/2 teaspoon turmeric
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
1 teaspoon lemon juice

For filling:
1.To the mashed potato add the spices ,coriander, chillies,ginger and lemon juice and mix.

2.Divide mixture into 8 parts and make small balls. (I got 16 out of this recipe)
3.Keep aside.

For paratha:
1.Add salt and oil to flour and make a dough using a little water.Cover and leave for 1 hour.

2.Divide the dough into 8 small balls. (16)

3.Using dry flour roll each ball into a three inch round , place the potato ball in centre and bring sides up to encase the potato ball within the dough.
Here’s the whole process in photos

4.Using dry flour flatten the potato coated dough patty and gently roll into a six inch paratha.

5.Heat a tava (fry pan) and place the paratha on it , when it starts to form bubbles turn it over.

6.Spread some oil on the paratha and turn it over and let it cook under neath.

7.Spread some oil on top side and flip the paratha over and cook top side.

8. Cook remaining parathas in same way.

Serve with plain yoghurt and pickle. (I served with rhubarb chutney)

Secret Recipe Club