Aloo stuffing (for parathas): Difference between revisions
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|description=Primarily for making stuffed parathas but I make this recipe separate as it occurred to me that a spicy potato stuffing might be useful on its own | |description=Primarily for making stuffed parathas but I make this recipe separate as it occurred to me that a spicy potato stuffing might be useful on its own | ||
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<!-- /seo --> | <!-- /seo -->Primarily for making [[stuffed parathas]] but I make this recipe separate as it occurred to me that a spicy [[potato]] stuffing might be useful on its own | ||
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|TotalCalories = 486 | |TotalCalories = 486 | ||
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|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
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|Image = [[Image:Aloo stuffing for parathas.jpg|alt=Electus]] | |Image = [[Image:Aloo stuffing for parathas.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Potato stuffing</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.3</span>/5</span> | |||
<span class="reviewDesc">Cheap and cheerful!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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Latest revision as of 12:38, 25 January 2022
Primarily for making stuffed parathas but I make this recipe separate as it occurred to me that a spicy potato stuffing might be useful on its own
| Aloo stuffing (for parathas) | |
|---|---|
 |
| Servings: | Serves 8 - Enough to make 8 parathas |
| Calories per serving: | 60 |
| Ready in: | 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
|
Best recipe reviewPotato stuffing 4.3/5 Cheap and cheerful! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 medium potatoes (Desiree, King Edward)
- ½ teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- ¼ teaspoon chili flakes
- Handful coriander leaves, chopped
Method
- Boil the potatoes in their skins until a knife penetrates easily
- Allow to cool a little
- Rub the skins off
- Pass through a potato ricer or mash thoroughly
- Add the remaining ingredients and mix well
- Divide into eight even sized balls
- Set aside ready to fill the parathas
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