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This dish from Sarah Todd takes 30 minutes to cook and serves six.

Ingredients
For the dough
1 cup whole-wheat flour or atta
1 tablespoon vegetable oil
1/2 teaspoon salt
3/4 cup water

For the filling
1 small (100g) potato, boiled and peeled
100g white radish (mooli), grated
100g cauliflower, grated
1 small onion, grated
1/2 teaspoon salt, to taste
1/2 teaspoon cumin seeds (jeera)
1 tablespoon garlic, minced
2 teaspoons garam masala
2 tablespoons coriander, shredded

You’ll also need
¼ cup whole-wheat flour for rolling
3 tablespoons butter

Method
To make the dough
In a bowl, combine flour, salt and oil, then slowly add water to make soft dough
Knead the dough on a lightly greased surface until it is very smooth and soft
Set the dough aside, cover and rest for at least ten minutes

To make the parathas
Combine all the ingredients for the filling and mix well
Divide the dough and the filling into 6 equal portions
On a floured bench, roll the dough into 3-inch diameter circles, then place the filling in the centre of each circle. Pull the edges of the rolled dough together to create six balls, sealing in the filling. Rest the balls for 3 to 4 minutes
Heat a flat skillet or frypan to medium-hot (an iron skillet works best but if you don’t have one use a large non-stick frypan)
Roll the filled balls in dry whole-wheat flour
With the balls sealed-side-up, lightly press down, then carefully roll them into 6-8inch (15-20cm) discs (the exact size is up to you, but make sure they’re within this range). To avoid sticking, where necessary sprinkle more flour on both sides of the discs
Place the paratha on the skillet and after about 30 seconds the paratha will begin to change colour and puff up in places. At this point, flip the paratha over and there will be golden-brown spots on the topside. Spread 1 teaspoon of oil on the paratha and flip it again, lightly pressing down with a spatula on the puffed-out areas to encourage further puffing. Repeat this process until the paratha is golden-brown on both sides
Coat one side of each paratha with butter and wrap in a kitchen towel while you are making the rest. To keep the parathas moist and the butter on one side, place them butter-side-together once they are cooked.

March 9 @ 00:05

12:05 am

– 1:05 am

(1h)