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Aloo Paratha Bread with Coriander Chutney
150g wholemeal flour
100g plain flour
Pinch salt
50ml vegetable oil
150ml water
Mix the flours, salt and oil in a bowl and add a little water a time to combine to a soft dough. Knead and then place in a bowl for 20 minutes to rest.
200g potatoes, peeled and diced
1 onion, finely chopped
1 tablespoon finely grated ginger
1 teaspoon finely chopped chilli
1 teaspoon garam masala
½ teaspoon chilli powder
25g butter
1 tablespoon chopped coriander
Boil the potatoes until soft and drain well. Mash them. Fry the onion, ginger and chilli in the butter until golden. Mix into the potatoes with the chilli powder and coriander and cool.
Divide dough into 6
Roll into an 8cm circle. Place a sixth of the potato mixture in the middle and fold over and seal with a little water round the edges. Form into a ball and roll out to a 15 cm circle
Rub a hot pan with a little butter and cook the paratha on one side for about 2 minutes. Brush the top with a little butter and flip and cook for 2 minutes on the other side
Coriander chutney
Handful fresh coriander
2 teaspoons lime pickle, chopped
1 clove garlic, chopped
Juice ½ lime
50ml oil
Salt to taste
Blend together and check seasoning.
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By BBC Radio Ulster
4.4
4747 ratings
150g wholemeal flour
100g plain flour
Pinch salt
50ml vegetable oil
150ml water
Mix the flours, salt and oil in a bowl and add a little water a time to combine to a soft dough. Knead and then place in a bowl for 20 minutes to rest.
200g potatoes, peeled and diced
1 onion, finely chopped
1 tablespoon finely grated ginger
1 teaspoon finely chopped chilli
1 teaspoon garam masala
½ teaspoon chilli powder
25g butter
1 tablespoon chopped coriander
Boil the potatoes until soft and drain well. Mash them. Fry the onion, ginger and chilli in the butter until golden. Mix into the potatoes with the chilli powder and coriander and cool.
Divide dough into 6
Roll into an 8cm circle. Place a sixth of the potato mixture in the middle and fold over and seal with a little water round the edges. Form into a ball and roll out to a 15 cm circle
Rub a hot pan with a little butter and cook the paratha on one side for about 2 minutes. Brush the top with a little butter and flip and cook for 2 minutes on the other side
Coriander chutney
Handful fresh coriander
2 teaspoons lime pickle, chopped
1 clove garlic, chopped
Juice ½ lime
50ml oil
Salt to taste
Blend together and check seasoning.
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