Comments on: Spiced Potato and Pea Parathas

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 04 Mar 2021 19:48:48 +0000

In reply to Cynthia Ann Thompson. I think you could safely keep the dough, separate from the filling, for a day or two in the fridge. I once tried re-rolling these after I'd put filling in the middle and it didn't go well, so I'd avoid that! Personally, I think it would be easiest to cook them all and freeze (less clean-up!) but either would work.

By: Cynthia Ann Thompson

Cynthia Ann Thompson — Fri, 15 May 2020 18:00:48 +0000

Can I keep the dough in the fridge and use it as I want to over a few days? Let it come to room temp and then roll out or should I make them all up with the filling and put in the fridge? Or cook them all and then freeze?

By: Sylvieann

Sylvieann — Thu, 28 Apr 2016 13:44:44 +0000

These sound so good! Can’t wait to try. Thanks for sharing your recipe.

By: Dale

Dale — Wed, 05 Aug 2015 20:26:26 +0000

Just made these as the recipe states and they turned out perfectly. Very pleasing, thank you for the recipe!

By: bristol plasterers

bristol plasterers — Wed, 06 May 2015 17:14:56 +0000

This sounds really delicious and something new to try. Thank you for sharing this.

Simon

By: Amy

Amy — Wed, 19 Nov 2014 08:07:30 +0000

I made these this week and I loved them, even without chutney! They are better fresh, but I was happy to bring the non-crispy leftovers for lunch a few days in a row. They will be in my rotation for sure. I will try to cook them with less oil next time, or maybe try to oven bake them? I’ll try to freeze some too for lunches. They take a bit of time to make but overall it’s pretty simple. Thank you so much!

By: Parizad

Parizad — Thu, 11 Sep 2014 17:50:36 +0000

Looks super yum!!

By: katieatthekitchendoor

katieatthekitchendoor — Wed, 11 Jun 2014 00:24:27 +0000

In reply to Jeff. Oh yum, what a great idea! I'm definitely doing that the next time I make these.

By: Jeff

Jeff — Tue, 10 Jun 2014 22:13:26 +0000

We were having a cookout so I threw them on the grill. Delicious and no added oil.

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 05 Jun 2014 03:27:43 +0000

In reply to Linda. AP just stands for all purpose, so the regular old bleached white stuff!

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 05 Jun 2014 03:26:56 +0000

In reply to Tata Rich. I don't do a lot of gluten-free baking, so I'm not positive how they would turn out. Flavor/cuisine-wise, I think the first alternative flour I would try would be chickpea flour, though. Let me know how it works if you try it!

By: Linda

Linda — Wed, 04 Jun 2014 23:06:45 +0000

Looks fantastic! What is the AP flour used in the recipe – not sure if I’ve heard of that before?

By: Tata Rich

Tata Rich — Wed, 04 Jun 2014 12:54:32 +0000

I wonder how these would work with a non wheat flour like rice or cassava

By: Sharon

Sharon — Sun, 04 May 2014 21:58:43 +0000

I’m just going to use this to make samosa mashed potatoes and forget the bread

By: Mr. Infinity

Mr. Infinity — Mon, 17 Feb 2014 18:12:29 +0000

Those look amazing. I am in love with Indian food and these are something I want to try. Thanks for sharing.