An excellent alternative to rice for your curry, and a great way to use up some left over mash!
The paratha dough can be made with chapati flour, if you have it. I use a half and half mix of white and wholemeal plain flour. Instead of stuffing, this dough can be rolled out and dried-fried to produce great chapatis or roti
Cooking Time – approx ## minutes
- 100g Plain White Flour
- 100g Plain Wholemeal Flour
- Pinch of Salt
- 150ml Warm Water
- 2 tbsp Vegetable Oil
- 1/2 Onion, finely chopped
- 1/2″ Ginger, grated
- 1 tsp Mustard Seeds
- 1 1/2 tsp Coriander Seeds, ground
- 1/2 tsp Chilli Powder
- 1/4 tsp Turmeric
- approx 200g Mashed Potato (about 2 potato’s worth)
- Salt to taste
- 1 tbsp Chopped Coriander leaves
- Olive Oil for cooking
- Sift the flours and salt into a bowl, make a well in the centre
- Start to add the water a little at a time and mix in with your fingers. Continue to add until all the flour is combined into a stiff dough. You may not need all of the water.
- Form the dough into a ball and need on a floured surface. Work well for about 10 minutes to activate the gluten, then cover and leave to rest for 20-30 minutes (or put in a plastic bag in the fridge until required.
- Make the stuffing by heating the vegetable oil in a pan and sweating off the onions for a couple of minutes. Add the ginger and stir well before adding the mustard, coriander seeds, chilli and turmeric. Cook for 1 minute.
- Add the mashed potato and stirr well. Check seasoning and adjust to taste. Stir in coriander leaf and set aside to cool.
- Roll the dough into a ‘log’ and cut into 6 even sized pieces. For each piece:- On a floured board, flatten into a rough disc and roll out until the circle is about 6″ across
- Place a portion of the stuffing (about 1 tbsp) in the centre of the circle. Bring the edges together over the top of the stuffing to form a sort of dumpling. Squeeze or twist thoghter to roughly seal.
- With the palm of your hand, start to flatten the dumpling. Carefully roll out until about 5″ across. Don’t worry if the filling punctures the dough
- Heat a small frying pan until hot. Add a tsp olive oil and lay the stuffed paratha carefully on top. With a spatuala gently move the paratha around the pan to cover the bottom side in oil. Splash the top of the paratha with another tsp of olive oil. After 20 seconds or so, carefully turn. Continue to turn every 20-30 seconds until evenly cooked (takes about 2 minutes)
- Repeat for each piece of dough. Can be made in advance and reheated in the microwave…