Boxty - Irish Potato FlatBread
A simple and easy to make flatbread from both raw and cooked potatoes, and served with soup or as a brunch along with mushrooms and sauteed kidney beans.
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Servings: 4 people
Ingredients
- 250 gms Floury Potatoes, peeled & diced or just peeled for cooking
- 250 gms Floury Potatoes (peeled - For using raw)
- 50 gms Butter, melted
- 1 tso Salt (or as per taste)
- 1/2 tsp freshly ground Black pepper (or as per taste)
- 1 Cup All purpose Flour / Plain Flour / Maida
- 1 tbsp chives/parsley chopped or dried (1/2 tbsp) (Optional, but would add taste to it. I did not had so skipped)
Instructions
- Cook the peeled and diced potatoes until soft. Alternatively one can pressure cook the potatoes.
- Leave them in a colander to remove the excess water. Once cool, Mash them well.
- Peel & grate the remaining raw potatoes and keep them in cold water for 5-10 minutes, so that we get the excess starch removed.
- Add them into a muslin or a clean cotton cloth. Squeeze out the liquid and leave to stand for a few minutes.
- Combine the cooked and raw potatoes in a large bowl with the butter, salt , pepper and herbs.
- Add in enough flour to make a soft dough. Knead it for a few minutes on a floured surface until smooth. Cover & Leave for 15 minutes.
- Divide the dough into equal size balls and roll out on a floured surface about 1/2 cm thick.
- Shallow fry them with butter until golden brown on both sides.
- Alternatively one can even bake them in a baking tray for 25-30 minutes.
- Serve hot with butter or some sides.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu