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Sunday, January 8, 2012

Aloo Paratha (Filled Indian Flatbread)

Crispy Indian flat-bread filled with spicy mashed potato, this sounds like heaven to me - and it is. May be a little time consuming but if you've an hour or two up your sleeve I promise it won't disappoint. Don't be fooled by its appearance - they're ridiculously easy to make. Often served along side a main dish but I think they go down a real treat disguised as finger food served with guacamole and chutney.

Preparation time: 1 hour
Cooking time:      1 hour
Ingredients:        2 cups of whole wheat flour
                         1 tsp salt
                         1 tsp olive oil
                         Water for kneading
                         3 large potatoes
                         1/2 cup green peas
                         1/2 cup diced onion
                         3 tsp grated ginger
                         3 tsp crushed garlic
                         1 tsp chilli powder
                         1 tsp turmeric powder
                         2 tsp sugar
                         1 jalapeno minced
                         1 tsp fennel



Knead flour, salt, oil and water together until it resembles the texture of tortilla dough. Just sticky to the touch. Set aside for half an hour. This should improve the texture and make it easier to roll.

Boil and mash potatoes and peas together. Fry onion with salt, ginger, garlic, turmeric, chilli, sugar, jalapeno and fennel. Mix well through potato mixture. Let cool. 

Take a ball of dough the size of a golf ball. Roll into a thin tortilla-like round. Make a ball of filling slightly larger than a golf ball and wrap the flattened dough around the filling. Roll this ball flat until until as thin as possible. Fry in a hot flat pan few a few minutes each side until crispy. 

Personally I like to have a higher filling to bread ratio in my parathas. The crunch of the crust against is the soft spicy filling is a treat for the palate. 
                         

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