Phitti with Spiced Potato Filling

Ingredients

• For Phitti: For Phitti:
• 2 cups (240g) wheat flour 2 cups (240g) wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For Spiced Potato Filling: For Spiced Potato Filling:
• 3 medium-sized potatoes, boiled and mashed 3 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 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
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For Serving: For Serving:
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• Tamarind chutney Tamarind chutney
• Mint chutney Mint chutney

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the wheat flour and salt for Phitti. Gradually add water and knead until a soft dough is formed. Cover the dough and let it rest for 15 minutes.
2. 2.
   In a pan, heat vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions turn golden brown.
3. 3.
   Add the cumin powder, coriander powder, turmeric powder, and salt to the pan. Mix well.
4. 4.
   Add the mashed potatoes to the pan and mix until the spices are evenly distributed. Cook for 2-3 minutes, stirring occasionally. Remove from heat and let the filling cool.
5. 5.
   Divide the Phitti dough into small portions and shape them into round balls.
6. 6.
   Roll out each ball into a small disc, approximately 3 inches in diameter.
7. 7.
   Place a spoonful of the spiced potato filling in the center of each disc.
8. 8.
   Fold the edges of the disc towards the center, sealing the filling inside. Gently press to flatten the Phitti.
9. 9.
   Heat a griddle or non-stick pan over medium heat. Cook the Phitti on both sides until golden brown and slightly crispy.
10. 10.
    Serve the Phitti hot, garnished with fresh coriander leaves. Accompany with tamarind chutney and mint chutney for a burst of flavors.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling for the Phitti.

Tips & Tricks

• For a spicier filling, add a pinch of red chili powder or finely chopped green chilies.
• You can customize the filling by adding vegetables like peas or carrots for added texture and flavor.
• Serve the Phitti with a side of yogurt for a refreshing contrast to the spices.
• If you prefer a softer Phitti, cover the cooked breads with a clean kitchen towel to keep them warm and moist.
• Leftover Phitti can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Serving advice

Serve the Phitti as a main course for breakfast or lunch. Accompany it with tamarind chutney and mint chutney for a burst of flavors. You can also serve it as an appetizer or snack during gatherings or parties.

Presentation advice

Arrange the Phitti on a platter, garnished with fresh coriander leaves. Drizzle some tamarind chutney and mint chutney over the Phitti for an attractive presentation. Serve with small bowls of chutney on the side for dipping.