31 January 2009

aloo parathas


Indian spiced potato breads,
click here! for detailed pictures

You can make them in advance and will warm them up gently later in the day, but they are better freshly made


ingredients & method

for the dough
- bring together
250g chapatti flour
salt &
150g tepid water

to form a dough. Knead for a few minutes.

for the Aloo Filling
- Cook

2 potatoes and crush roughly.
Fry 1 finely chopped green chilli &
1 teaspoon masala mix (or 1 teaspoon cumin).

Mix with potatoes and add chopped fresh coriander.

Form dough, & potato filling into 6 balls each.

Flour dough balls very well, and roll out to 3 inches. Place potato ball in centre, and bring ends together (like a wanton dim sum), turn over and flatten slightly.

Refridgerate for 15 mins to firm up.

Flour well, and roll out to 6 inches or so.

To fry
dry fry for 30 seconds until slightly golden.
turn over and dry fry for another 30 seconds.
brush first side with a little oil, & dry fry a third time
flip, and dry fry a fourth time till perfectly cooked and golden.

the onion side dish
marinade sliced red onion juice of one lemon, and chopped mint.
plus yoghurt and mango chutney added, if preferred (I do).

Serve parathas

see also
indian onion side dish
other indian dishes




2 comments:

Anne said...

They sound good Gill, might be able to convince David on these as he loves bread and potatoes...! :)

Gill the Painter said...

LOL good luck.

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