BEEF, POTATO AND BROC­COLI STUFFED PARATHA

Super Food Ideas - - RECIPETIN EATS -

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.

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