Day 13. Stuffed Parathas
These take a bit of effort but are still easy, and a bit of fun, and frugal, and delicious. AND they come with the BEST dip you’re going to love me for letting you in on this 😵 so I’ll start with that.
Basically mix cream cheese with chutney about 3:1 and a squirt of lime juice to taste. I usually use Geeta’s mango & chilli but I don’t have any so used this fantastic sweet garlic one I found in the back of the cupboard. This is so brilliant just with crackers, or for a cold coronation style chicken salad, and was lush with the parathas. You’re Welcome 🤣
300g plain flour
80g whole meal flour
1/2 tsp BP and 1tsp salt
1 large onion, thinly sliced
A handful of peas, defrosted
2 inches ginger, grated
A clove garlic, grated
1 or 2 chillies, chopped
A heaped tsp each of cumin seeds and garlic masala or curry powder
A handful of herbs, coriander and mint would be lush, chopped
Mix the flours, BP and salt with 250ml lukewarm water and knead for about 4 minutes until smooth, cover and set aside.
Turn the oven on to 150.
Peel and chop the potatoes into small cubes then boil til soft, drain and steam dry.
Fry the onion in a knob of butter and splash of oil with some salt for 10-15 mins til golden and caramelised, then stir in the ginger, chilli, garlic and spices and take off the heat.
Mix in the peas, potatoes and herbs, and season generously.
Cut the dough into 4 and on a floured surface roll out into circles about 18cm across, then divide the filling and put a ball in the centre of each dough. Bring the sides up and pinch together, then turn over and gently roll til about 2 cm thick.
Heat a frying pan and cook the Parathas 1 at a time in a bit of oil and butter for about 2 minutes each side til golden and puffed up, keep warm in a low oven while you cook the rest.
You can make the filling a day ahead and store in the fridge, then the dough and cooking part is really quick and easy.