Crisp Parathas with Potato, Chilli & Coriander ?
Ingredients
450g plain flour, plus extra for dusting
375ml milk
80g unsalted butter, melted
3 medium size potatoes
1 tsp crushed red chilli
1 tso ground cumin
1 tablespoon fresh coriander- chopped
1 Lebanese cucumber – finely diced
1 tomato – finely diced
1/2 can corn
1/2 cup natural yoghurt
Salt & Pepper
Olive oil
Method:
Paratha bread is the first step in the recipe. Sift the flour into a bowl and add a pinch of salt. Add in the milk and butter and combine into a dough. Tip onto a floured surface and knead lightly until the mixture is smooth. Pour a small amount of il back into the bowl and coat the edges. Put the dough back into the bowl and cover with cling film and allow to rest for 30 minutes. Once rested, make 8 small rounds of dough and roll out each round to a thin circle approximately 20cms in diameter.
Make the chopped salsa mix by combining the cucumber. corn and tomatoes. Season with salt.
To make the mixture, peel the potatoes, cut them into quarters and place into a salted water on the hop. Boil until the potatoes are tender. Drain, and put them into a bowl. Add 1 heaped tablespoon of natural yoghurt, the cumin, chilli, coriander, salt & pepper to season well.
Spread the mixture onto 4 of the rounds and cover them with the remaining dough rounds. Press firmly along the edges to seal the mixture in.
Heat some oil in a heavy based non stick fry pan and cook the Parathas on for 3 minutes on each side. I turned up my heat after the cooking time to make them super crispy.
Serve them with some natural yoghurt, the salsa and a squeeze of lime juice.
Kali Orexi 