The last time I led a cooking class was when we lived in Orkney - so that's going back a few years and as you can imagine, I was a little nervous when we met up at the Love Food kitchen in Barnard Castle for the first time.
But we soon got stuck in to a few snacks, including samosas, pakoras, onion bhagis and this one, aloo paratha.
Preparation:
30-40 minutes
Cooking: 5 minutes
Serves: 6
– 8 depending on size
Ingredients
3
cups atta or whole meal flour
1
cup lukewarm water
1
tsp salt
1
cup vegetable oil
2
potatoes mashed with 1 tablespoon butter
½ tsp turmeric
seasoning
small bunch fresh chopped coriander
2 green chillies
Oil
to brush and cook parathas
Method
- Put atta, salt & add enough water to mix into pliable dough. You may need a little more water but start with half the amount & see how the dough mixes. If dough is too wet then add some more flour.
- Keep aside to rest while preparing the potatoes.
- Boil the potatoes and once completely cooked, mash with rest of the ingredients and leave to cool.
- Divide the dough into 6 or 8 and roll into smooth balls. Now roll each ball out to about 8 cm (about the thickness of a pound coin) and brush a little oil on top.
- Spread a portion of mash potato on the flat bread.
- Start folding from one side and once in the shape of a tube roll into a coil shape.
- Heat a dry non stick griddle pan or large heavy frying pan or tawa.
- Roll each coil shaped ball out to about 8 cm (round) and place on the heated pan.
- Turn over after about a minute (the cooked side will have started to go white) and while the other side is cooking brush some vegetable oil on the cooked side.
- Turn this side over to cook and brush the cooked side with some more oil.
- Press with a flat spoon to brown evenly and turn over a few times to ensure both sides are cooked.
- The paratha is ready when you cannot see any raw dough and it will turn a nice golden brown. Place on a plate and cover with a tea towel to keep moist while the rest are cooked.
No comments:
Post a Comment