Happy Vegan Couple's video: WHOLE WHEAT INDIAN STYLE PARATHAS STUFFED WITH POTATOES - BY THE HAPPY VEGAN COUPLE

You might think making parathas is a difficult process, but it's not. Georgie shows you his technique using a tortilla press to roll them out. These parathas are delicious and they are whole grain. Filled with potatoes, onions and Indian spices they will make your mouth water! The only oil used is a bit to brush on our pan. We love making these with whole grain flour so we get the maximum fiber and nutrients from the wheat; that would not happen making it with all purpose or refined flour. We choose a white whole wheat flour for its lighter texture. Give it a go and try this recipe out. We hope you will love them as much as we do! Serve it along some delicious Indian Dal; we have recipes for that too on our channel. Following is the recipe: WHOLE WHEAT PARATHAS STUFFED WITH POTATOES Prepared by the Happy Vegan Couple *for your best health, use organic ingredients when possible* Ingredients 2 medium Yukon gold potatoes chopped ¼” pieces ¼ cup chopped red onion 2 Tbsp chopped cilantro ½ tsp cumin seeds-crush slightly with mortar & pestle ½ tsp garam masala ¼ tsp salt + ½ tsp salt (keep these separate) 1 tsp fresh lime juice 1 cup white whole wheat flour ½ cup water Instructions 1. In a small saucepan, on medium heat, boil the chopped potatoes until soft about 10-15 minutes. 2. Once the potatoes are soft, add the chopped onion to the pot and cook for about 2 minutes. 3. Strain the water from the pot and put the potatoes and onions in a bowl to mash. 4. Add the crushed cumin seeds, garam masala, lime juice, ¼ tsp salt and cilantro. Use a potato masher and mix well. Let it cool off in your freezer for a few minutes before using to stuff the parathas. 5. Put some kitchen gloves on to make the dough. Add the flour and salt to a bowl and mix with a fork. Then add the water and mix with the fork a bit more. Then use your hands to mix the dough some more adding flour if you find the dough sticks to your hands. Stop mixing when it’s not sticky anymore and it forms into 1 large ball. 6. Divide the dough into 4 pieces. Now create 4 golf size balls by rolling each piece in your hand. 7. Turn your griddle on to about medium high and brush a bit of oil (we use avocado) on the griddle and let it get hot. 8. Take one of the round balls and press it with your fingers into a small thick patty about 2 x 2 inches. If it feels sticky, you can add a bit more flour. 9. Next add a tablespoon of the mashed potatoes to the center of the patty. Then using your fingers pull the dough up over the potatoes and squish it together. 10. Georgie uses a tortilla press for the parathas. He puts a piece of plastic from a bread bag to cover the tortilla press. He sprinkles a bit of flour on both plates of the press to keep the dough from sticking to the plastic. He places the patty about ¼ from the top edge of the press so it has room to move when it gets pressed. Press gently, not hard. Remove the pressed patty from the plastic and place it on your hot griddle to cook. It will take several minutes on each side to cook so just keep flipping them until each side has browned. 11. Cook the other 3 patties the same way. 12. Use the leftover potato mash for more parathas the next day or in any other way that appeals to you. It tastes good just by itself. Note: we suggest using whole white wheat for the parathas as it gives a lighter texture than whole wheat flour. Whole White Wheat is still a whole grain and gives you more nutrition than using a refined flour. ENJOY!