Dr. Padma Garvey
The plant-based Doctor Mom
Traditionally the dough is made from chapatti flour. The stuffing is mashed potatoes with some onion powder, curry powder, and chili. Typically the dips that go along with it are a curry and raita. But I like to play around with it. I have a version that I like to call East Meets West. It is a rosemary mashed potato stuffing. The dip is a roasted red pepper pesto.
First, take three cups of chapatti flour , spelt flour, or white wheat flour. Add one teaspoon of salt. Combine with enough water to give you a soft, extremely pliable dough. The dough should be one that you can easily roll with a rolling pin. Let rest for about one hour.
While dough is resting, microwave two medium white potatoes. Leave the peel on. Microwave for about 8 minutes. Mash the potatoes. For the traditional Indian potato filling, add one tablespoon of onion powder, one teaspoon of curry powder, and salt. For the Western rosemary stuffing, add 2 tablespoons of onion powder, 1/2 teaspoon of crushed rosemary, salt, pepper. Mix well.
Divide the dough into 6 large balls. Have some extra flour on the side to help with dough. Using your hands, create a palm-sized circle out of ball of dough. In the center, place a golf ball sized amount of the mashed potatoes. Gently pinch the edges of the dough over the mashed potatoes and cinch together on top. Pinch the dough closed and lightly cover the patty with flour on both sides. Roll out carefully. Your patty should reach about 6-8 inches in diameter and rolled out nice and thin.
Heat a griddle to high heat. Place patty and grill until golden brown, flip and do other side.
Serve with bean curry and raita or with red pepper pesto