Breakfast · Nashto
Batatay jo Phulko
Spiced potato-stuffed flatbread (aloo paratha)
A whole-wheat phulko (flatbread) wrapped around a mild, herby mashed-potato filling and griddled in ghee until speckled golden-brown. Eaten at breakfast, lunch or dinner and packed for journeys.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the dough
For the stuffing
For cooking
Method
Tap a number to tick off a step. Tap a time to start a timer.
Make the stuffing. Boil the potatoes until tender, let them cool, then peel and mash until smooth. Mix in the ginger, green chillies, coriander and pomegranate seeds. Season with the red chilli powder and salt, mix well and divide into 4 equal portions.
Make the dough. In a bowl, mix the whole wheat flour with the ghee. Add water a little at a time and knead to a soft, pliable dough. Cover and rest for about , then divide into 4 equal portions.
Assemble. Press each dough portion flat with your palm and place one portion of stuffing in the centre. Bring the edges up and together, seal well and pinch off any surplus dough. Roll gently into a disc roughly 7–8 inches across.
Cook. Heat a tawa (griddle) on medium heat. Lay the rolled phulko on it and cook both sides, applying ghee as it cooks, until golden-brown spots appear. Serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Chef's tip: coriander can be swapped for mint leaves, or use both, for a fresher taste.
Batatay jo Phulko Pudhinay sa (pudhinay = mint; "with mint")
Use mint in place of the coriander in the filling, or a mix of both.
Tikho Batatay Jo Phulko (spicy)
Raise the quantity of green chillies and red chilli powder in the filling, to taste.
Mixed Vegetable Phulko
Add finely grated carrots, peas or cauliflower to the potato mixture.
Serve with
Serve hot with pickle, curd or raita; a hearty breakfast, or part of lunch or dinner. Traditionally made for breakfast, for travel (stuffed phulkos and kokis were packed for journeys and picnics) and for family gatherings.
Recipes mentioned here
Nutrition
EstimatedPer serving
510 kcal
- Protein
- 17 g
- Carbohydrate
- 105 g
- Fat
- 5 g
The recipe serves 4.
Whole recipe
2,030 kcal
- Protein
- 66 g
- Carbohydrate
- 419 g
- Fat
- 18 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best eaten fresh; the dough and the stuffing can be made up to 24 hours ahead and refrigerated.
About this dishDid you know?, Cultural note
Did you know?
In traditional Thathai Bhatia meals, breads such as phulko are often served after the rice, unlike most Indian cuisines.
Cultural note
Potato became the favourite filling because it was cheap, filling and keeps well; the dish remains a family comfort food.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos