Indian - Bread and sides
Recipe:
Aloo Paratha
serves:
4
Method:
Stuffing:
1. Boil the potatoes whole with the skin on for about 20 minutes. When soft remove from the water and leave to cool. Peel the potatoes and grate into a large bowl.
2. Add all remaining ingredients for the stuffing. Stir together using your hand until the stuffing comes together like dough. Divide into 4 equal sized balls.
3. U can always try replacing the potatoes with grated raw cauliflower or grated mooli (Indian radish) - (make sure you squeeze any excess liquid out of the mooli).
Making the Paratha:
1. Make the roti dough and make two dough balls. Put some dry flour (atta) on a plate for dusting.
2. Roll out each ball of dough so you have 2 thick discs (roti) approx 10cm in diameter, dusting when required to stop them sticking.
3. Take one ball of stuffing and put it on one of the rotis and press it down to spread it out a little.
4. Place the second roti on top of the first one and squeeze the edges together to seal in the stuffing.
5. Flour the stuffed Paratha and begin to roll out again. Carefully flip over when required - be gentle as you want the stuffing to stay inside. Roll out to about 15-20cm in diameter.
Cooking the paratha:
1. Place the Paratha flat on the heated frying pan and leave to cook for a few seconds. (The frying pan needs to be on a medium heat - if too hot the Paratha will burn.) You will see the colour of the Paratha darken after about 20 seconds.
2. Carefully turn it over. Smear butter on the top while the second side is cooking. It should begin to puff up after a few seconds. Turn it over again (there will be a lot of steam).
3. Butter the second side and leave it to cook for a few seconds then turn it over again. The Paratha should be a golden brown colour with small brown spots.
4. Remove from the frying pan and place on some kitchen roll. The bread should be nicely crisp with lovely soft spiced potatoes inside.
