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BREADS
Aloo paratha
EXTREMELY POPULAR WITH NORTH INDIANS, THESE ARE BEST EATEN WITH
CHILLED YOGHURT AND YOUR FAVORITE PICKLE OR CHUTNEY
Preparation time: 15 minutes 1 tsp red chilli powder
Cooking time: 10 minutes Freshly chopped coriander
Serves 4 1 tsp dried crushed pomegranate
seeds (optional)
You will need: 1 onion diced (optional)
Dough as per plain paratha, but softer,
2 medium potatoes see page 89
1 tsp salt Cooking oil or ghee
Method
1 Wash and boil the potatoes. Peel and mash them once cooked.
2 Add the salt, chilli and coriander to the mashed potatoes and add crushed dried pomegranate seeds
and onions, if desired.
3 Mix well and allow to cool before rolling out the parathas.
4 Make the plain paratha dough and soften it with some water. It should be as soft as the mashed
potato. Divide the dough into small balls, roll each ball to about 8cm in diameter, tossing in dry flour.
5 Make a small ball of the spiced mashed potatoes (approximately the size of a golf ball), and place it
in the centre of the rolled dough.
6 Pull and pinch the dough over the mashed potato ball to make a bigger ball with the dough on the Chef’s tip
outside and the mashed potato on the inside.
Parathas are wholewheat
7 Toss the bigger ball in dry flour and roll to about 12-15cm in diameter. If the potato filling spreads Indian flatbread. They can be
out then either there is too much potato or the dough is too soft or you are using too much pressure made plain or stuffed with
when rolling. many different fillings. This
recipe uses the most popular
8 Heat a frying pan to medium heat. Place the rolled paratha onto the pan and roast for 1-2 minutes. filling – potatoes. Aloo parathas
are perfect for a weekend
breakfast or brunch.
9 Add 1 tsp oil or butter around the perimeter of the paratha. Flip over to cook the other side adding
a little more oil around the perimeter. Flip again and cook until golden brown. Repeat the process
with the rest of the dough. Serve hot.
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