Potato-Stuffed Bread
(Aloo ka Parantha)
YIELD: 12 (8-INCH [20-CM])
ROUNDS
Paranthas are the quintessential North
Indian breakfast. As a kid, I’d wait for
weekends when Mom would have time
to make them, or visits to India when
we’d eagerly look forward to being fed
parantha after parantha every morning.
They’d arrive hot and steaming right
off the tava to our plates. The best way
to eat them is with a dollop of vegan
butter on the side and a little bowl of
soy yogurt sweetened with brown sugar
or with some Indian pickle (achaar) on
the side.