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I have recently been introduced to Paratha & I have to agree these are fabulous! I served them with a Cucumber & Mint Yoghurt dip. This recipe makes 6 Parathas.

The Dough:

  • 1 Cup Wheat Flour or Chapatti Flour
  • ½ Cup Water
  • Pinch of Salt

Potato (Aloo) Filling:

  • 2 Large Potatoes, mashed
  • ½ tsp Salt
  • ½ tsp Cumin Seed
  • 1 Green Chilli, chopped
  • 2 tbsp Chopped Coriander
  • ½ tsp Garam Masala
  • ½ cup of Flour for rolling.

Make the Dough:

Mix flour, salt and water to make soft dough. If the dough is hard add a little more water, if too sticky add a little more flour. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Make The Aloo Filling:
Boil the Potatoes for 15-20 mins, let them cool & mash with the back of a fork. Mix in the Chillies, Coriander, Cumin seed, Garam Masala & Salt.

Making the Paratha:
Divide the dough and potato mixture into 6 equal parts. The potato balls should a little bigger than the dough balls. Roll the dough into 3 inch diameter circles & place a potato ball in the centre. Now wrap the dough around the potato ball & seal. So you have a potato ball with a dough casing. Continue until you have 6 balls & let them settle for 5 mins before rolling them. Heat a heavy frying pan on a medium high until very hot. Roll a dough ball in dry flour, place sealed side up & roll out to 6″ in diameter. If the dough sticks to the rolling pin or surface, lightly sprinkle with flour. Place the Paratha in the hot pan for about a minute then flip the Paratha over & spread 1tsp of oil with the back of the teaspoon, flip back over & spread 1tsp of oil on that side. Light press down on the Paratha & cook til golden brown on both sides. Repeat until you have all six, keep then warm before serving. Serve with any of my curries or as a starter. I was inspired to make these by a friend & found the video a help when making these Paratha. Enjoy!

Cucumber & Mint Yoghurt:
  • 5 tbsp Natural Yoghurt
  • ½ Cucumber, Peeled & Cubed
  • 10 Fresh Mint Leaves, finely chopped
  • ½ tsp Salt
  • Splash of Lemon Juice

Mix all ingredients in a bowl & place in a refrigerator 1 hour before serving, to let the flavours combine. Enjoy!




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