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Aloo Paratha

(Vegan Potato Dumplings)
Prep Time: 1 Hour
Yields: 8-12 Servings

1.5 cups whole wheat flour
1.5 cups all purpose flour
2 Tbs bread starter (levain or 1/2 tsp instant yeast
1.5 lbs baking potatoes - peeled
1 tsp thyme + another 1/2 tsp
1 tsp ground cumin
1/2 tsp Tumeric
2+ Tbs corn or vegetable oil
hot chili - minced or powder (to taste)
yellow (madras) curry powder (to taste)
2 Tbs ground coriander seeds
1/2 medium onion - chopped
2 garlic cloves - minced
Salt and freshly ground black pepper (to taste)
2 Tbs Vegetable stock (optional)

Mint Cilantro Chutney

Combine flour with 1 tsp salt and 1 tsp thyme
Add in 3/4 cup water and begin working your dough for 3 mins
Set aside to rest and proof slightly

Chop potatoes in half and place in boiling salted water for 15 mins or until tender

Over low heat saute onion and garlic with black pepper until translucent - about 10 mins

Mash potatoes, onion + garlic mixture, yellow curry powder, hot chili (if using), 2 Tbs ground coriander seeds, 1/2 tsp tumeric, 1/2 tsp thyme, salt + pepper and 2 Tbs veggie stock (if using).
Remember to add spices a little at a time, re-mash and adjust to taste (sometimes this dish is prepared quite hot + spicy)

Return to your dough, which should have risen slightly.
Breaking off a golf ball sized piece, roll it in flour and then press it out with your hand into a disc.
Grab your rolling pin and roll it out further into a 6 inch round disc

Mound about 2 Tbs of your potato mixture in the center and fold it up so it looks like an empanada. Be sure to press tightly around the edges to seal it.

Heat a large, heavy pan over moderate heat with 2 Tbs of your oil of choice (or clarified butter if not going vegan)
Place your paratha in the pan and cook for about 2-3 mins, flipping with tongs every 45 secs or so until it acheives the desired level of browning.
At this point you can either place them on a cookie sheet to reheat in the oven or serve them immediately.

Dont forget to make the Mint Cilantro Chutney!