Sunday Herald Life - - FOOD & DRINK -

Th­ese aren’t your typ­i­cal stuffed parathas: in­stead they’re more like Scot­tish tat­tie scones in which mashed potato is mixed with flour to make flat grid­dle/gir­dle scones, although th­ese are much thin­ner. This recipe is quicker and eas­ier than mak­ing stuffed parathas, but has the same com­fort­ing re­sult.

50g/1¾ oz mashed sweet potato

25g/1oz mashed potato

100g/3½ oz/¾ cup plain flour, plus ex­tra for dust­ing

½ tsp salt

½ tsp ground turmeric

1 tsp dry-roasted cumin seeds

2 tbsp finely chopped co­rian­der (cilantro) leaves

6 mint leaves, finely chopped

1 green chilli, finely chopped or

½ tsp red chilli flakes

2 spring onions (scal­lions), finely chopped

1 tbsp am­choor (dried mango pow­der) or juice of ½ lime

3-4 tbsp ghee

Mix all in­gre­di­ents to­gether, ex­cept the ghee, in a large bowl. Add the ghee a lit­tle at a time, mix­ing un­til all the in­gre­di­ents be­gin to form a firm dough-like con­sis­tency. You will need to knead it for a few min­utes un­til all the in­gre­di­ents come to­gether, then turn out on to a floured work sur­face and knead the dough un­til smooth.

Di­vide the dough into ten­nis ball-sized por­tions and shape into balls. Keep the balls cov­ered with a damp cloth.

Heat a flat grid­dle pan, tawa or fry­ing pan over a high heat. When hot, add a lit­tle ghee then re­duce heat to medium.

Roll out each ball into a 5mm/¼ inch flat round paratha on a floured sur­face. Care­fully place in the hot ghee and cook gen­tly press­ing down the cor­ners of the paratha with a clean tea towel or kitchen pa­per, to en­sure that the paratha browns evenly.

When one side is cooked, about 3–4 min­utes, turn over and cook the other side. Re­peat un­til all the parathas are made. Serve im­me­di­ately with yo­ghurt, raita or pickle. They are also lovely with some hot tea.

KITCHEN SE­CRET When mak­ing any flat­bread, us­ing a large piece of foil to cover the cooked breads will keep them soft and warm. Put it over a plate or roll up the breads into the piece of foil com­pletely un­til ready to eat.

Recipe adapted from Sum­mers Un­der the Ta­marind Tree (Frances Lin­con) by Su­mayya Us­mani

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.