Awadhi-style Potato Flatbread

Ingredients

In this Awadhi adaptation of Perunarieska, the Finnish potato flatbread, we infuse the dish with the flavors of Awadhi cuisine. The original Finnish recipe is transformed by incorporating traditional Awadhi spices such as saffron, cardamom, and cloves. The filling is made with a blend of Indian spices, including cumin, coriander, and turmeric, to create a distinct Awadhi flavor profile. The cooking technique is also modified to achieve the desired texture and taste of an Awadhi-style paratha. We alse have the original recipe for Perunarieska, so you can check it out.

• 2 cups (300g) all-purpose flour 2 cups (300g) all-purpose flour
• 1/2 teaspoon saffron strands 1/2 teaspoon saffron strands
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 medium-sized potatoes, boiled and mashed 2 medium-sized potatoes, boiled and mashed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 2 tablespoons ghee (clarified butter) for cooking 2 tablespoons ghee (clarified butter) for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, soak the saffron strands in warm milk for 10 minutes.
2. 2.
   In a mixing bowl, combine the all-purpose flour, saffron-infused milk, and a pinch of salt. Knead the mixture into a smooth dough. Cover and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix the mashed potatoes, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Adjust the seasoning according to your taste.
4. 4.
   Divide the dough into small portions and roll each portion into a small disc.
5. 5.
   Place a spoonful of the potato mixture in the center of each disc. Fold the edges of the disc to seal the filling and roll it into a flatbread.
6. 6.
   Heat a griddle or a non-stick pan over medium heat. Cook each flatbread on both sides, brushing with ghee, until golden brown spots appear.
7. 7.
   Serve the Awadhi-style Potato Flatbread hot with your favorite chutney or yogurt.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, crush the strands slightly before soaking them in warm milk.
• Ghee — If you prefer a vegan version, substitute ghee with vegetable oil for cooking the flatbreads.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the potato filling.
• To achieve a flaky texture, brush the flatbreads with ghee while cooking.
• Serve the flatbreads immediately after cooking to enjoy them at their best.

Serving advice

Serve the Awadhi-style Potato Flatbread as a main course accompanied by raita (yogurt dip) or a tangy pickle. It can also be enjoyed as a snack or breakfast dish.

Presentation advice

Arrange the golden-brown flatbreads on a platter, garnished with a sprinkle of fresh coriander leaves. Serve them alongside a bowl of vibrant chutney or yogurt for dipping.