BEEF, POTATO AND BROCCOLI STUFFED PARATHA
SERVES 4 PREP 15 MINUTES (PLUS 20 MINUTES STANDING) COOK 15 MINUTES
2½ cups plain flour, plus extra for dusting 1½ teaspoons salt ¹⁄³ cup vegetable oil 1 cup broccoli florets, cut into small pieces 100g beef mince 2 teaspoons garam masala ½ teaspoon dried thyme ¼ teaspoon chilli powder ¾ cup cold mashed potato 1 tablespoon finely chopped fresh coriander, plus extra sprigs to serve
1 Place flour, 1 teaspoon salt, 1 cup warm water and 2 tablespoons oil in a bowl. Mix well to combine (mixture should be soft and slightly sticky). Turn dough onto a lightly floured surface. Knead for 1 minute 30 seconds or until dough is smooth. Cover with plastic wrap. Set aside for 20 minutes to rest. 2 Meanwhile, heat 1 tablespoon remaining oil in a large frying pan over high heat. Cook broccoli for 2 minutes or until just starting to soften. Add mince. Cook, stirring, for 1 minute or until lightly browned. Add garam masala, thyme and chilli powder. Cook, stirring, until beef is browned. Transfer to a bowl. Add potato, coriander and remaining salt. Mix well to combine. Set aside. 3 Dust work surface lightly with extra flour. Cut dough into 4 pieces. Roll 1 portion into a ball. Using your palm, flatten dough into a round. Place ¼ cup to ¹⁄³ cup of filling in the centre of the dough. Lift sides of dough up to enclose filling, pinching dough at the top to secure and pushing out any excess air. Press down on top of dough with your palm to form a round. Turn the round over. Using a rolling pin, roll out dough to form a 1.25cm-thick round. Cover loosely with plastic wrap. Set aside. Repeat with remaining dough portions and filling, making sure you don’t stack the parathas on top of each other once made. 4 Heat 1 teaspoon remaining oil in a large, heavy-based frying pan over medium high-heat. Place 1 paratha in pan. Cook, pressing down lightly with a spatula, for 2 minutes or until golden brown. Turn over. Cook for a further 2 minutes, pressing down lightly to ensure even cooking. Transfer to a tray. Repeat with remaining parathas, adding a little of the remaining oil to the pan between batches. Serve immediately with extra coriander sprigs. NUTRITION: (per serve) 2431kj; 24.7g fat; 4.3g sat fat; 17.1g protein; 69.7g carbs; 5.4g fibre; 17mg chol; 957mg sodium.
»» Nagi says: I think this recipe proves that even if you have just a bit of leftover meat and vegetables, you can transform it into something incredible! The beef mince and broccoli can be substituted with any mince or vegetable you have in the fridge – just make sure there is enough potato to bind the filling. The mashed potato can also be swapped with cauliflower purée or mashed pumpkin, or any other vegetable with a similar consistency.