Curried Potato Stuffed Breads (Indian) - Vegan

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* Exported from MasterCook *

 

Curried Potato Stuffed Breads (Indian) - Vegan

 

Recipe By :Vegetarian Times, 01-MAR-02 p. 39

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

 

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Per Serving (excluding unknown items): 283 Calories; 9g Fat (27.8%

calories from fat); 7g Protein; 44g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 346mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable;

1 1/2 Fat.

 

NOTES : 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.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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