Parathas are a delicious traditional Indian flat Bread. This recipe is for stuffed parathas, which make them even more delicious. While they are not difficult, they are a little fiddly to make, but the result is definitely worth it. The bread is a lovely light texture and full of flavour. You could serve them with salad for a light lunch or dinner, at room temperature for picnics or BBQ’s or of course as they do in India, with curry and rice.
- 1 cup whole meal plain flour
- 1 cup white plain flour
- ½ teaspoon salt
- 100g ghee
- ½ cup water approximately
- 100g ghee, extra
- 1 large potato chopped coarsely
- ½ small sweet potato, chopped coarsely
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ cup firmly packed fresh coriander leaves
Boil or steam potatoes, mash and add other ingredients, mix well.
Place flours and salt into large bowl and rub in ghee.
Stir in enough water to bind ingredients.
Knead dough on floured surface for 10 minutes or until dough is smooth then divide dough into 16 portions and on a floured surface, roll each piece into a 16cm round.
Stack rounds between layers of plastic wrap to prevent drying out.
Divide filling among 8 rounds. Spread filling over rounds, leaving a small border. Brush border with water and top with remaining rounds, pressing edges together to seal.
Heat some of the extra ghee in large frying pan and cook parathas, in batches, until browned and slightly puffed on both sides.
Drain on absorbent paper