I wondered and I wondered…
What could I possible do with my traditional whole-wheat aloo parathas (flat bread stuffed with potatoes and spices)….and then I came across this version by Gary Mehigan ( of Australia Master Chef fame) . I knew I had to try this new avatar!!
These parathas are perfect for a weekend brunch.
3 cups flour
1 cup milk approximately, adjust the amount accordingly
4 tbsp. butter (melted)
A pinch salt
3 potatoes – boiled
1 green chili, chopped fine
1/4 bunch coriander, chopped
1 tsp. cumin powder
1 tsp. coriander powder
75 ml olive oil
1 lime/lemon, fresh
1/4 tsp. sesame seeds
1 cucumber, de-seeded and diced
1 punnet cherry tomatoes, halved
Few chopped mint leaves
2 cups yogurt (drained)
Mix the flour milk and butter together to form soft dough. Knead for 3 minutes and set aside for 20 minutes to rest.
Divide into small balls and roll flat and thin like a chapatti with a rolling pin using a little flour if required.
While the potatoes are still warm season with a little salt and smash with a fork roughly. Add the chopped chili, cumin and coriander powders. Add half the chopped fresh coriander.
Spread the mixture on one chapatti; brush the edges with a little water and place the second rolled chapatti on the top. Press with your fingers to seal the edges.
Heat a non-stick pan or a griddle and add a splash of olive oil. Place the paratha gently into the pan and fry for 2-3 minutes on each side until golden and crispy.
Dice the cucumber into large cubes and cut the cherry tomatoes in half. Add a pinch of salt, sesame seeds and a few coriander leaves for flavor. Drizzle lightly with a little olive oil and a splash of lime juice.
Spread the yoghurt over the paratha. Place the cucumber and tomato salad on top and garnish with some mint leaves and lime slices.