Stuffed parathas - Indian Recipes
Ingredients
- For the dough
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400g/14oz plain flour, plus extra for dusting
½ tsp baking powder
1 tsp sugar
1 tsp salt
1 free-range egg
220ml/8fl oz milk
- For the filling
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1 tbsp vegetable oil
2cm/¾in piece root ginger, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
2 green chillies, finely chopped
½ tsp ground turmeric
1 tsp chilli powder
1 tsp ground coriander
1 tsp garam masala
4 medium potatoes, boiled and mashed
salt
2 tbsp chopped fresh coriander
4-5 tbsp ghee or vegetable oil
Preparation method
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For the dough, place the flour, baking powder, sugar, salt, egg and milk in a large bowl and mix to form a dough. Knead for about ten minutes until smooth, then cover with cling film and leave it to rest for 15 minutes.
Technique: Kneading bread -
For the filling, heat the oil in a frying pan, add the ginger, onion, garlic and chopped chilli and fry until soft. Add the turmeric, chilli powder, ground coriander and garam masala. Cook for a further two minutes, then stir in the mashed potato.
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Add salt to taste and stir in the fresh coriander.
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To make the parathas, divide and roll the potato mixture into six balls of equal size and set aside.
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Divide the dough into six equal-sized balls, flour the kitchen worktop and roll each ball of dough into a disc about 1½cm/½in thick.
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Place a ball of potato filling in the middle of each piece of dough and bring the edges up around the filling so it looks like a giant dim sum dumpling. Twist the top to seal it. Turn the ball-shaped paratha over and, with a bit of flour sprinkled on the top to stop everything sticking together, roll very gently into a flat disc.
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Grease a flat-bottomed frying pan with ghee or vegetable oil and heat until very hot. Place the parathas into the pan with the twisted side down and leave for a couple of minutes to cook. Brush a layer of ghee on the top side and then flip over and cook for a further two minutes.
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Cook until golden on both sides and serve.
