Recipes by Pushpa from the Spice Hut
2 large potatoes (boiled and mashed)
1 med onion finely chopped
fresh coriander chopped
1 green chilli chopped
salt as required
dash of lemon juice
1 tspn garam masala
2 tbsp of oil
Heat the oil, sizzle the onions for a minute just to soften them, add the chilli, fresh coriander, salt, lemon juice, garam masala and the mashed potato. Let it cool, make table tennis size balls and leave aside. Then make the dough for chapati as below.
450 grm of brown or white flour
3 tbspn of oil
hot water to make dough with.
oil for brushing when frying parathas
Mix flour and oil, until it feels like breadcrumbs, using a spoon mix the hot warm water slowly into the flour until it starts to form a dough, then knead well - the more you knead the softer the dough becomes, the texture should be pliable not too stiff.
Be careful when using hot water.
Divide into table tennis size balls, form into balls by rolling in the palm, then flatten them.
Dust both sides and roll out evenly.
Then put the table tennis size ball of mash potato mixture in the centre, bring in the edges and seal the mixture, gently form a ball again and flatten into a disc again, dust like before and roll out gently, make sure the surface is dusted with flour first, to stop it sticking, do that with all your dough balls, you can add more mixture if you like a thicker stuffing.
Preheat the griddle or frying pan to a moderate heat, cook both sides of the paratha until they have brown spots on them, then brush oil on the paratha turn it over and let it sizzle both sides,
until they are golden brown, use a spatula to press down gently to make sure they cook evenly and cook them long enough to heat the mixture through.
Serve hot with curry or on their own.
The Spice Hut, Quesada. Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com