Potato & Pea Parathas
Chef: Michael Voumard
Try this with the: Johann's Garden
Serves: 6
Paratha Dough
Ingredients
2 cups atta flour (finely milled wholewheat flour from durum wheat)
1 tsp salt
1 cup lukewarm water
2 cups potato and pea filling
2 tbsp vegetable oil for frying
Filling
Ingredients
500g potatoes - peeled
2 tbsp vegetable oil
1 tsp black mustard seeds
½ tsp turmeric
3 cloves garlic - diced
2 medium onions - chopped
1 cup of fresh green peas
1 tsp salt
½ cup shredded mint
Method
Combine the flour and salt in a bowl. Add the water, stir in, then turn out onto a floured surface and knead for 10 minutes. Cover and allow to rest for at least 20 minutes.
Boil potatoes until tender, and drain. Mash roughly.
Place a wok over a high heat, add oil and when hot add mustard seeds and then turmeric. Lower heat and add the garlic and onion, cook until tender and slightly brown.
Add potatoes, peas and salt; blend this in by stirring and pressing against the wok sides. Put in a bowl and cool, then add the mint.
Cut dough into 8 pieces. Roll each one into a ball and then flatten. Roll out to about 20cm round. Put 3 tbsp of potato filling on one half, fold over and then fold into a quarter-circle shape. Flatten. Roll out to form an oval shape of about 20cm.
Brush the frypan with oil and when hot add a paratha and cook for 1 minute on one side. Turn over and cook for 2 minutes and then turn again and cook for 30 seconds, or until brown and slightly puffed.
Re-oil the frypan each time to cook the remaining breads. Keep warm in the oven. Serve with a dhal or relish.