I have realised that I don't have any Indian recipes on this blog. So I thought I would bring a taste of India to my blog. This recipe is pretty simple but tastes amazing. Enjoy!
Ingredients:
300g of chapati flour
Pinch of salt
50g of unsalted butter
Stuffing:
250g of sweet potatoes
1 tbsp of sunflower oil
1/2 red onion, finely chopped
2 garlic cloves, crushed
1 tbsp of finely chopped red chillies
1 tbsp of finely chopped fresh root ginger
2 tbsp of chopped coriander
1/2 tsp of garam masala
Pinch of sea salt
Method:
1. For the dough, sift the flour and salt together. Add in the melted butter and water and bring the mixture together to form a soft dough. Knead for 5 minutes and then leave the dough in a bowl with clinglim over the top for 1 hour.
2. Boil the sweet potatoes by using the instructions on the packet and then drain them. Heat the oil in a pan over a medium heat and fry the red onions for 3-5 mins so that they are soft but not yet browning. Add the garlic, chilli and ginger and continue to fry for 1-2 mins.
3. Add the cooked onion mixture to the sweet potatoes and mash well. Add the coriander, garam masala and a good seasoning of salt and beat until smooth. Set aside to cool.
4. Then divide the dough into four equal pieces. Knead each piece and then roll into a thin disk shape. Put a quarter of the filling into the middle of each disk and lift up the edges to form a purse shape. Lightly roll them out, being careful that the filling doesn't seep out.
5. Then heat up a frying pan to a medium heat and fry the parathas for 2 minutes each side. Brush them with oil and then fry then for 30 seconds so that they crisp up and get a little more colour.
I hope that you enjoyed a little bit of Indian flare to my blog. Please make sure that you subscribe and tweet me using the hashtag #bakingbuddiessummer.
Xx.
2. Boil the sweet potatoes by using the instructions on the packet and then drain them. Heat the oil in a pan over a medium heat and fry the red onions for 3-5 mins so that they are soft but not yet browning. Add the garlic, chilli and ginger and continue to fry for 1-2 mins.
3. Add the cooked onion mixture to the sweet potatoes and mash well. Add the coriander, garam masala and a good seasoning of salt and beat until smooth. Set aside to cool.
4. Then divide the dough into four equal pieces. Knead each piece and then roll into a thin disk shape. Put a quarter of the filling into the middle of each disk and lift up the edges to form a purse shape. Lightly roll them out, being careful that the filling doesn't seep out.
5. Then heat up a frying pan to a medium heat and fry the parathas for 2 minutes each side. Brush them with oil and then fry then for 30 seconds so that they crisp up and get a little more colour.
I hope that you enjoyed a little bit of Indian flare to my blog. Please make sure that you subscribe and tweet me using the hashtag #bakingbuddiessummer.
Xx.
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