Potato Pagachi
Discover the flavorful joy of Potato Pagachi, a traditional Indian stuffed flatbread that's perfect for a comforting meal or snack! This crowd-pleasing recipe pairs a pillowy all-purpose flour dough with a spiced potato filling, featuring aromatic ingredients like cumin seeds, green chilies, fresh cilantro, and garam masala. The golden-brown flatbreads are cooked to perfection on a hot skillet, brushed with rich ghee or butter for an irresistible finish. With its crispy edges and soft, savory interior, Potato Pagachi is an ideal dish to serve with yogurt, pickles, or chutney for a flavorful accompaniment. Easy to make and packed with bold spices, this recipe brings a taste of authentic Indian cuisine straight to your table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Oil
- 3 medium Potatoes
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 units Green chilies, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Garam masala
- 2 tablespoons Ghee or butter
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add water while kneading to form a soft, elastic dough. Knead for 8-10 minutes until smooth.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Boil the potatoes until tender, then peel and mash them in a separate bowl.
Heat 1 tablespoon of oil in a pan. Add cumin seeds and allow them to splutter.
Add the finely chopped green chilies and sauté for 30 seconds.
Mix in the mashed potatoes, turmeric powder, red chili powder, garam masala, and salt to taste.
Cook the mixture for 2-3 minutes until the spices are well blended. Remove from heat and stir in the chopped cilantro. Let it cool to room temperature.
Divide the dough into 6 equal portions. Roll each portion into a ball.
Take one dough ball and roll it into a small circle (about 4 inches in diameter).
Place 2-3 tablespoons of the potato filling in the center of the circle.
Bring the edges of the dough together to seal the filling, forming a ball again.
Gently roll the stuffed ball into a flat circle (about 6-7 inches in diameter). Be careful to avoid tearing the dough.
Heat a skillet or tawa over medium heat and grease it lightly with ghee or butter.
Place the rolled pagachi on the hot skillet and cook for 1-2 minutes on each side, until golden brown spots appear.
Brush with more ghee or butter before serving.
Repeat the process with the remaining dough and filling.
Serve hot with yogurt, pickle, or chutney of your choice.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 9.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3696 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
