This is a perfect recipe for breakfast or lunch box. It becomes a quick breakfast or lunch box option, when you have boiled potatoes and kneaded dough in the refrigerator. Original plan was to make an Indian aloo parantha, but decided to add cheese, since my son loves it, and tweak the recipe to suit the addition of cheese. This stuffing can alo be used in bread and converted into grilled sandwich…
For the dough
2 cups Whole wheat flour
2 tsp salt
1/2 tbsp oil
Water for kneading a medium dough (neither stiff nor loose)
For the stuffing
2-3 boiled potatoes
1 cup grated cheese
2 tsp Coarsely ground or roughly crushed black pepper
1/2 – 1 tbsp Chilly flakes
Mixed herbs can also be added, but I have skipped it, as I had exhausted my herbs.
- In a bowl, take whole wheat flour, salt and oil. Slowly add water at intervals, and start kneading the dough. Knead it till it forms a smooth dough, neither hard nor loose. Let it rest for 15 mnts.
- In another bowl, take boiled potatoes, cheese, pepper and chilly flakes. Mix gently. You may add salt if required, but I didn’t feel the need to, as cheese is already salty. Make medium sized balls and keep them ready.
- Heat a skillet on low flame.
- Take a medium sized ball of dough, roll it into 3-4 inches disc. Place the stuffing on this disc and gather the disc from all sides and pinch it at the top to close it. If you find a lot of excess dough on top, on pinching, remove a little.
- Roll this stuffed ball in dry whole wheat flour and start rolling again till it reaches 6-7 inch diameter. It will be of medium thickness, not very thin like a chapati.
- Put it on hot skillet. After the lower sides turn slightly red, flip it.
- Apply butter or ghee from both the sides and cook till both sides have turned reddish brown.
- Take it off the skillet.
- Serve hot or pack in lunch box. It tastes great with ketchup or coriander chutney. I often have it as is with hot cup of tea.