Curried Potato-Stuffed Breads


You’ve probably eaten something like this in Indian restaurants—flatbread stuffed with curried vegetables. I’ve made these from scratch, with homemade dough, but I think they’re just as good, and certainly much easier, made with store-bought flour tortillas. The potato mixture doesn’t take long to prepare, less than 30 minutes. Serve alongside curries or as an appetizer with a savory yogurt dipping sauce, such as raita.

  • servingServings


  • 3 cups peeled and coarsely chopped all-purpose potatoes
  • 1 cup finely diced carrot
  • Salt to taste
  • 1 Tbs. vegetable oil, plus extra for cooking breads
  • 1 cup finely chopped onion
  • 2 tsp. curry powder
  • 4 8-inch flour tortillas


  1. Place potatoes and carrot in large saucepan with enough water to cover by 1 inch, and add 1/2 tsp. salt. Boil until potatoes are soft, about 8 minutes. Drain, reserving cooking liquid, and transfer vegetables to medium mixing bowl.
  2. Heat oil in large skillet. Add onion, and sauté over moderate heat, stirring often, until translucent, 6 to 7 minutes. Stir in curry powder, and cook, stirring, 15 seconds. Add 1/2 cup reserved cooking liquid to pan. Cook briefly over high heat to reduce liquid by about half, 30 seconds. Add onion with liquid to potatoes, and mash well, adding additional salt if desired.
  3. Working with one tortilla at a time, spread some mashed potato mixture thickly over half the tortilla. Fold tortilla over potato mixture to close. Heat 1 tsp. oil in large skillet. Add bread, and fry over medium heat, until browned, 45 to 60 seconds. Flip bread, and cook until browned. Transfer to chopping board, and slice in half. Repeat for remaining breads. Serve immediately, or place in warm oven until ready to serve.

Nutrition Information

  • Serving Size: 4 to 6 Servings
  • Calories: 311
  • Carbohydrate Content: 50 g
  • Fat Content: 10 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 234 mg