Ingredients
-
3 - 4
-
1 1/2
-
1 1/2
-
2
-
1
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Aloo Paratha (Indian Potato-Stuffed Flatbreads),This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave’s Roasted Eggplant Soup!,Absolutely delicious! I added some onion to the recipe and used hot chilli powder instead of cayenne (which I didn’t have) and they were really lovely. I served the paratha with an aubergine and spinach curry and the flavours went extremely well together. A great recipe!,Absolutely delicious! I added some onion to the recipe and used hot chilli powder instead of cayenne (which I didn’t have) and they were really lovely. I served the paratha with an aubergine and spinach curry and the flavours went extremely well together. A great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Boil Potatoes in Salted Water to Cover, Until Tender. |
|
2
Done
|
While Potatoes Cook, Mix the Flours, Cumin, and 1 Teaspoon of Salt. |
|
3
Done
|
Add 2 Tablespoons of Oil, Then Water. |
|
4
Done
|
Mix Until This Becomes a Defined (albeit Sticky) Ball of Dough. |
|
5
Done
|
Remove and Knead Until Smooth, Adding Flour or Water as Necessary. |
|
6
Done
|
Cover Dough With Plastic Wrap and Set Aside While Preparing Potatoes. |
|
7
Done
|
When Potatoes Are Finished (tender), Remove, Drain and Mash Them With Cayenne, Salt, Pepper, Citrus Juice, Olives and 1 Tablespoon of Oil. |
|
8
Done
|
Taste and Adjust Seasonings as Necessary. |
|
9
Done
|
on a Lightly Floured Surface, Roll Dough Into 12-Inch Long Snake and Cut Into 12 Pieces. |
|
10
Done
|
Roll Each Piece Into About 4-Inch Round. |
