Potato Stuffed Bread

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Ingredients (use vegan versions):


  • 2 cups whole wheat flour
  • water
  • 2 medium potatoes, boiled and mashed (I leave the skin on if organic)
  • 1/2 teaspoon salt
  • 1/2 teaspoon green mango powder or 1/2 teaspoon lemon juice
  • 1/2 teaspoon garam masala
  • 1 green chili, chopped
  • 1 tablespoon chopped cilantro
  • veggie oil

Directions:

This is very easy to make once you get the hang of it, but it will taste awfully good even
if your vegan breads come out like amorphous blobs. If you can make chapati, this is a snap.


Begin by making a dough with the flour. You can do this by hand. Just put the dough in a
bowl, make a well in the middle, and stir in enough water to make a good stiff dough.
Then knead on a floured counter until elastic. Let the dough rest in a covered bowl for
abour 30 minutes. That is the hard way. I just throw the flour in my vegan bread maker, hit
start, and slowly add water until a sturdy ball has formed. Then I let it rest right in
the vegan bread maker.


While the dough is resting, mash the potatoes with the next five ingredients. Form the
mashed potatoes into eight balls.


Divide the dough into eight balls. On a floured surface, roll each ball into a six to
eight inch disk. Put a potato ball in the middle and pinch the edges up like a purse.
Pinch to secure. Then squish this ball into a round disk. The part that you have
gathered up should be the center of the squish. Carefully roll this disc into a thick,
flat puck the size of a tea saucer. If mashed potato splurts out the side, you weren’t
carefull enough, better luck next time!


Repeat this process with all eight balls. You will be a pro by the end.


Heat a cast iron or heavy pan over med-high heat. Grease with just enough oil to coat the
pan. Fry each vegan bread until there are brown spots on both sides.


Serve hot with chutney and curry. Leftovers warm up wonderfully in the toaster oven.


Serves: 4


Preparation time: 1 hour

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