Indian muffin stuffed with potatoes (Aloo parantha)

Para ( n ) tha or parotha species is the Indian scones are usually stuffed with vegetables (rare meat) and fried in Teflon pan that is lightly coated with oil. It is eaten as a main dish with yogurt or sour milk . Parantha is like India - full of patchwork , possibilities and variations on the theme , yet original , if you do not like Indian spices , you can add it to you favorites - recipes will continue to be an Indian . ( Design and photography - the male part of my family , quantity - 8 muffins . )

Preparation time : 90 min

1.
First, gently and slowly rub the butter (or oil) into flour ( to which we add a bit of salt ) .
2.
A little add yogurt (or just water or half and half ) until a soft , elastic dough ( knead about 5 minutes ) .
3.
The resulting dough divided into eight balls ( about the size of ping - pong balls ) and leave them in a little bowl, oiled, covered at least half an hour (or a few hours ) .
4.
Meanwhile, boil the potatoes and mash them to gain weight for a fine puree . The potatoes add spices to taste - if fresh ( parsley , coriander , dill ) , may be finely chopped . Can you add oregano or basil or rosemary ( the recipe calls for just the ingredients for the original Indian version ) .
5.
Potatoes also make eight balls of the same size as the dough .
6.
Take one ball of dough on floured rolling pin dish it turned into a disk shape , and it put a scoop of potatoes . Potatoes wrapped in dough and fasten the ends together again POGAČIĆ slightly flatten into disk and roll out with a rolling pin to a thickness such that through her ​​see spices ( whole time serve flour as needed ) .
7.
BRUSHES lightly coated with oil over the bottom of the teflon pans, well it warm and put bake parantha . Very soon will be on the surface appear brown dots , often parantha turns into an inflated balloon ( " puff " ) who later falls (not necessarily wait for that to happen because sometimes the whole parantha slightly heavier due to the filling of potatoes ) .
8.
When one side is done , bit her oiled brush and turn . Do the same with the other side .
9.
Ready for approximately 1-2 minutes - as evidenced by the beautiful ruddy color .

Serving
The recipe is vegan - yogurt is not entirely free choice (used for softness dough ), which can be easily replaced with water .

Ingredients
dough
 1 cup wheat flour a few tablespoons ( about ) yogurt ( water) 1/2 teaspoon salt 2-3 tablespoons oil ( oil )