Curried Potato-Stuffed Breads

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Curried Potato-Stuffed Breads

4 to 6 Servings

 

You've probably eaten something like this in Indian restaurants—

flatbread stuffed with curried vegetables. I've made these from

scratch, with homemade dough, but I think they're just as good, and

certainly much easier, made with store-bought flour tortillas. The

potato mixture doesn't take long to prepare, less than 30 minutes.

Serve alongside curries or as an appetizer with a savory yogurt

dipping sauce, such as raita.

 

3 cups peeled and coarsely chopped all-purpose potatoes

1 cup finely diced carrot

Salt to taste

1 Tbs. vegetable oil, plus extra for cooking breads

1 cup finely chopped onion

2 tsp. curry powder

4 8-inch flour tortillas

1. Place potatoes and carrot in large saucepan with enough water to

cover by 1 inch, and add 1/2 tsp. salt. Boil until potatoes are soft,

about 8 minutes. Drain, reserving cooking liquid, and transfer

vegetables to medium mixing bowl.

2. Heat oil in large skillet. Add onion, and sauté over moderate

heat, stirring often, until translucent, 6 to 7 minutes. Stir in

curry powder, and cook, stirring, 15 seconds. Add 1/2 cup reserved

cooking liquid to pan. Cook briefly over high heat to reduce liquid

by about half, 30 seconds. Add onion with liquid to potatoes, and

mash well, adding additional salt if desired.

3. Working with one tortilla at a time, spread some mashed potato

mixture thickly over half the tortilla. Fold tortilla over potato

mixture to close. Heat 1 tsp. oil in large skillet. Add bread, and

fry over medium heat, until browned, 45 to 60 seconds. Flip bread,

and cook until browned. Transfer to chopping board, and slice in

half. Repeat for remaining breads. Serve immediately, or place in

warm oven until ready to serve.

 

PER serving: 311 CAL; 6 G PROT; 10 G TOTAL FAT (2 SAT. FAT); 50 G

CARB.; 0 MG CHOL; 234 MG SOD.; 5 G FIBER