BATATAY JO PHULKO
(Spiced Potatoes in Flatbread)
Whole-wheat flour – 3 cups
Ghee – 3 tbsp.
For the Stuffing
Potatoes – 3 – 4 nos. (medium sized)
Ginger – ¼” piece
Green chillies – 4 nos.
Coriander leaves – ¼ bunch (medium sized)
Pomegranate seeds – ½ tsp.
Red chilli powder – ½ tsp.
Salt – to taste
Boil, cool, peel and mash the potatoes.
Finely chop the ginger, green chillies and coriander leaves.
Mix all the ingredients for the stuffing and divide into four equal portions.
Make semi-soft dough with the whole-wheat flour using ½ tblsp. ghee and water.
Divide the dough into 4 equal portions and keep it aside for approx. 5 minutes.
Flatten each portion of the dough with the palm of your hand. Place a portion of the stuffing and fold. Pinch off the excess dough. Flatten with a rolling pin to about 7 – 8” in diameter.
Bake on a heated tawa turning once or twice, applying ghee until golden brown in colour. Serve piping hot.
Coriander leaves can be replaced with mint leaves or they can be used in equal portions (5 gms. each)
Batatay jo Phulko can be eaten with pickle, curds, raita or a vegetable item.
It can be eaten for breakfast or can be served as an accompaniment to a main course for lunch / dinner.