Spicy Potato Paratha

Photo by Sarah C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    cups Flour

  • 2 1/3

    cups Milk

  • 4

    tbsp Butter (melted)

  • a pinch Salt

  • 2

    Potato - boiled

  • 2

    Chilli

  • 1/4

    bunch Coriander

  • 1

    tsp Cumin powder

  • 1

    tsp Coriander powder

  • 75

    ml Olive oil

  • 2

    tbsp Coconut vinegar

  • 1

    Lime fresh

  • 1/4

    tsp Black sesame seeds

  • 1

    de-seeded Cucumber

  • 1

    punnet Cherry tomatoes

  • 300

    ml Yogurt (drained)

Directions

Mix the flour milk and butter together to form a soft pliable dough. Knead for 3 minutes and set aside for 20 minutes to rest. Divide into small balls and roll flat and thin with a rolling pin using a little flour if required. While the potato is still warm season with a little salt and crush with a fork roughly. Add the chopped chilli, cumin and coriander powders. Add half the chopped fresh coriander. Spread on one disc of pastry, brush the edges with a little water and place the second disc of dough on the top. Press with your fingers to seal the edges. Heat a good non-stick pan and add a splash of olive or peanut 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, black sesame seeds and a few coriander leaves for flavour. Drizzle lightly with a little olive oil and a splash of coconut vinegar. Spread the yoghurt over the paratha. Scatter with the cucumber salad.

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