Aloo Paratha .. amazing! Geetha’s Skype class in how to make them – hilarious! (Wine may have been involved) Time it took this kids to eat them for dinner … none at all.
So … if you are looking for a recommendation from MFin3 this week – look no further. THIS IS IT!!
Soft wholemeal flatbreads with a super spicy filling of mashed potatoes, chilli, ginger and coriander.
I’ve eaten these before at Geetha’s … when we were much younger and needed “Ahem!” fuel to recover from many a good night out. Geetha refers to them as the Indian equivalent of the chip buttie .. bread around hot potato .. but Oh My!! they are so much nicer than a soggy piece of Mother’s Pride and some greasy chips.
And just the thing to go with the lemon dal I made at the weekend to stretch our food budget out till the end of the month. Tonight we were rocking a veggie Indian vibe … and for pennies too!!
So .. the first one I made took a bit of time to get the technique – but by the end I was churning these out as fast as Geetha was … so to make your own…
- 300g Chapatti flour (or use plain white)
- Large pinch of salt
- Warm water to make a dough
- 4 small boiled potatoes
- 2 tbsp chopped coriander
- 1 small chopped chilli
- 1 slice ginger – finely chopped
- Half a teaspoon of salt, chilli powder and garam masala
So add just enough warm water to the flour and salt to make a very soft dough. Knead for couple of minutes on a floured surface until the dough is silky smooth and then set aside to rest whilst you make the filling. Use cold leftover boiled potatoes …. I think I will always plan to have leftover potatoes so that I can make these again You can use leftover mash – but make sure its “family tea mash” .. you know the stiff as anything mix and not soft, fluffy, full of cream and butter soft mash. It needs to be quite robust.
So I just popped the four potatoes in a bowl and got about them with a fork until they were mostly smooth. Then you chuck the rest of the flavourings in there and bash them about a bit until they are all mixed through. Set the filling aside and head back to the dough. I cut mine into six .. but to be honest next time I will probably go for 8 and make “tea plate” sized parathas instead of dinner plate size. Roll each piece of dough into a ball – and create balls of filling that are about the same size. Now, working on a floured surface you roll the dough out into a tea plate sized disc. The dough is very pliable so you won’t have a challenge with this.
Pop on a ball of the potato filling ……
… and gather the edges up like a purse to enclose the spicy filling in dough. Turn over so that the gathers are on the base and flatten out a little with your hand. Set aside until you have created the rest of the parathas. Now .. be brave. Take each of the pucks and roll out again until they are the size of a dinner plate. i was convinced that the filling would pop out and create a mess but instead it remains enclosed and just gets thinner and thinner. Geetha can roll one as she is cooking one .. but I wasn’t brave enough the first time so I rolled all of mine out ready for cooking. Then into a dry well seasoned frying pan – yup you don’t “fry” these .. instead they are cooked dry like chapatis are. About 2 minutes for the first side .. until nicely speckled then flip over. They can puff up so just poke them down with your spatula until the other side is well cooked as well. Store inside a folded up tea towel until they are all cooked and they will keep soft and warm.Then chop into four or six pieces and serve alongside your favourite Indian dishes …. I have Lemon Dal here with raitha and a tomato salad with my paratha used as a scoop to scoop up the dal and raitha.
Didn’t take the boys long to polish off there’s .. and the big one suggested that a couple of parathas would be just the thing to dip in a warming bowl of tomato soup …. I like his thinking!!! Fushion food LOL
I don’t remember ever seeing these at an Indian restaurant .. but I do remember them at many family tables with Indian friends. I have eaten them for breakfast with strong sweet chai pretending not to be so hung over we could die. I have eaten them with toddlers around sipping salty lassi and sharing fragments with babies too young to chew. Now I can share them with my boys .. and although we are not an Indian family .. we have borrowed enough of Geetha’s recipes that we taste some of the same flavours and can create some of the same food memories.
And BTW – anyone else notice how frugal Indian Homecooking can be? I don’t know about you but I need to persuade Geetha to share some more of her family recipes – don’t I?
Who is game?? And what would you serve yours with??