pages 208-209 in the book

1 wash and bake potatoes, after piercing the tops a few times with a fork, until tender inside.
2 remove skins and put potatoes into a bowl. Add onions, garlic, ginger, and spices. (A fair amount of cayenne can be added, as the flavor of the potato mixture will be diluted once it is wrapped in flatbread. Go a little hotter than you normally would and it should turn out just about right.)
3 mix ingredients well with your hands and set aside.
4 to make chapati, mix flour and water together and work into a well-mixed ball with your hands. Pinch off a small lime-size piece of dough and roll out into chapati, which is essentially an Indian version of the Mexican tortilla. Keep rolling pin and hands floured with whole wheat flour to keep the chapati from sticking.
5 pinch out an equal amount of potato mixture and place in the center of the rolled-out chapati. Fold the chapati dough over the top of the potato mixture. Pat down and roll out again into a ball about the same diameter as the first chapati you rolled out. (It will be roughly twice as thick as the plain chapati dough.)
6 cook in a heavy skillet over medium to medium-high heat in a small amount of olive oil brushed onto bottom. Serve hot. Extra parathas can be refrigerated for a few days in an airtight container with wax paper to separate them.



- 4 to 5 medium potatoes, baked
- 1 1/2 cups chopped onions and green onions combined
- 3 to 4 cloves garlic, minced or pressed
- 1 tablespoon freshly grated ginger
-2 teaspoons garam masala
- 1 1/2 teaspoons salt
- Cayenne

- 3 cups whole wheat flour
- 1 1/2 cups water
- Olive oil for sautéing



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