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Tag Archives: Flatbread

Kesra, Moroccan flat bread

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Kesra, Moroccan flat bread

Kesra is simple straightforward flat bread that is bound to please you. So do try baking this bread.

A quick and simple flatbread called Kesra

A quick and simple flatbread called Kesra

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Turkish Pide with Spinach and Feta

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Turkish Pide with Spinach and Feta

A lovely meal all by itself.

A versatile comfort food

A versatile comfort food

canoe shape pide

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Indian Aloo Paratha With Melbourne Twist

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Indian Aloo Paratha With Melbourne Twist

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!!

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These parathas are perfect for a weekend brunch.

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Ingredients

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)

Directions

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.

Enjoy!

Click here for the original version.