Potato and Spinach Whole-wheat Flatbread & Mango Shrikhand

I’ve been blogging for about four months now and I do so enjoy the varied experiences that I’ve encountered throughout this process.  I’ve met some incredible like-minded folks who also blog, learned tips and tricks from them, improved my photographic skills, formed friendships from around the world and have come together sharing a passion we all enjoy, in this case “Food”.  My blogging journey chronicles not only family favorites, but rather some tried and tested recipes that I’ve bookmarked along the way.  Some friends were over for dinner last week, and since they were vegetarian, I decided to consult my handy Fiesta Friday bookmarked recipes.   I found one in particular that I thought would go well with some of the other vegetarian dishes that I had prepared for the evening, so I set out to give it a try, and I must say I was pretty pleased with the results (see below).   

Potato and Spinach Wholewheat Flatbread or parathas as they are generally referred to on the Indian subcontinent, can be made plain or stuffed.  Today, I’m going to share a recipe with you that I tried from one of the other bloggers.  Anjana, runs a spectacular blog, click on her name to reach her link and have a  glimpse around her blogging world.  Here’s her recipe for stuffed parathas and how my own turned out. 🙂

Ingredients

  • Oil – 3 tsp divided
  • Spinach leaves – 1 cup chopped
  • 1 large potato or 2 small ones
  • 1 1/2 cups whole wheat flour
  • 1/2 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp salt
  • Water as needed

Method

Heat 1 tsp oil in a pan. Saute the spinach leaves till they wilt slightly yet retain the color. Meanwhile boil the potatoes, peel and mash them. Let spinach and potatoes cool slightly.

In a large mixing bowl, combine the dry ingredients together. Add the spinach and mashed potatoes and mix well to make a crumbly mixture. The vegetables will let out some water. Add 2 tsp oil and a little extra water till the dough comes together. Knead well for a couple of minutes to make a smooth dough ball. The dough should be soft and pliable. You must be able to sink your fingers comfortably as shown in the picture below. Cover with a kitchen towel and let rest for 20-30 minutes.IMG_1099Divide the dough into 6-8 equal parts. Roll each portion into a smooth ball, flatten it slightly  on your palm and dust flour on both sides. Place on a flat surface and roll with a rolling pin to 1/4 inch thickness. If it sticks to the pin or the rolling surface, dust lightly with flour and roll. Use a light hand while rolling so as not to tear the dough.

Meanwhile heat a large skillet on medium-high heat. To cook a paratha, place the rolled dough on the skillet and flip it after a few seconds. Spread a few drops of oil over it, flip again and spread oil on the other side. Brown spots should start to appear on the paratha now, press lightly on it with a flat spatula, flip again and ensure both sides are evenly cooked. Since there is spinach in the dough, the parathas will be more greenish than brown. Once done, remove onto a plate or basket and keep warm by covering with a clean towel or foil. Repeat till all the dough is used up.

IMG_1106

IMG_1108

IMG_1109The next recipe that I will introduce today is actually quite new to me.  Mango Shrikhand is a very popular sweet based Indian yogurt dessert that is simple, yet so refreshingly satisfying after a spicy meal.  It is light, airy, summery and pleasing to the palate. Since mangoes are pretty abundant this time of year, I thought a dessert like this should definitely satisfy.

Ingredients

  • 2 cups of Greek yogurt
  • 1 cup Mango puree
  • 1/4 cup powdered sugar (or more to suit your taste)
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons pistachios
  • 1 fresh mango cut into cubes

Method

Strain the yogurt in the sieve and leave it overnight in the refrigerator to drain the water.  IMG_1084Beat the yogurt with a spatula.  To this add the powdered sugar and mango puree and mix well.  Add a few pistachios in the mix, but leave a bit for garnishing. IMG_1086

IMG_1088

IMG_1089Chop up the mango making vertical and horizontal slits and scoop it up with a spoon for garnishing.  Serve it in a glass, pour some mango puree on top of the yougurt/mango mix and garnish with pistachios and mango cubes.  IMG_1094Hopping on over to Angie’s for Fiesta Friday.  Can’t wait to see what everybody has contributed to this online party, it’s always a great meeting place for like-minded folks.  I hear today’s party is being co-hosted by Dame Edna and Madge, an Aussie duo 🙂  G’day ladies!

40 comments

    1. Thanks Anjana, it did turn out quite good didn’t it? Both those recipes were a first for me – I had never even heard of shrikhand before. I always come away with learning something new on FF. Thanks for the encouragement and inspiration 🙂

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  1. How delicious! I just harvested my potatoes from the garden and this recipe is just perfect. I love the spices. And bonus, I still have my Miami Mangos for the other recipe! Cheers!

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    1. Thanks Naina, seeing as this was my first try at both, I was quite pleased with the results. I had never heard of shrikhand, and just loved the simplicity of no baking or cooking desserts in the summertime.

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  2. Oh Loretta, It is noon here, and your flatbread looks extra inviting. Thank you for the tutorial, it looks easy enough for me to make a few. Also, I never knew that Indian custard’s are called, ‘shirkhand’. Not only I learned a new word, but also how to make this delectable dessert. Yum & Yum!

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    1. Thanks Fae, I had never heard of shrikhand before, so it definitely was new to me. It was such a cool and refreshing dessert for the summer, I’m sure to make it again and again, especially after a spicy Indian meal.

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  3. Well g’day to you too Loretta! 😉 Gosh that’s way too Australian for me… (despite being Australian!) can I perhaps just say ‘Hello!’? Thanks so much for bringing these 2 beautiful dishes to the Fiesta this week… so much colour and flavour! Cheers, Margot

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    1. Aww shucks Margot, I was trying to remember my Australian since we last visited, but hello will do just fine :)). Thank you too for co-hosting, no small task I can see. Off to tend to the “barbie” now :))

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  4. Loretta, happy Fiesta Friday!! Both recipes look scrumptious, your parathas turned out beautifully (I also love browsing through Anjana’s blog!), and I can never get enough mangoes, so the mango shrikhand recipe will definitely be made when it’s summer and mango season in Australia again. Thank you for bringing not one, but two recipes to this week’s Fiesta Friday, and I hope you are enjoying the party and costumes!

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    1. Thanks ever so much Saucy…..I recall the lovely mangoes in Australia, long, thin, yellow ones, they were ever so sweet! Definitely loved your costume, it added a splash of color and exuberance! Thanks too for co-hosting, an Australian duo!! Love it, did you plan it with your partner-in-crime? 🙂

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  5. Hard to believe that you made both of these for the first time Loretta. Years ago, when I was new to cooking, I had such a disaster with chapatties that I never attempted them again. Now, seeing your paratha, I am determined to try again! Love that Anjana inspired these! Happy Fiesta Friday!!

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