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Pakistan: Allo ka Paratha

Ingredients:

For the dough
225g/8oz Plain Flour
2 tbsp Melted Butter
1 teasp Salt
Approx 240ml/8fl.oz. Water
For the Filling
4 medium Potatoes, peeled and quartered
1 small Onion, finely chopped
2 Green Chilies, finely chopped
1 teasp Coriander Seeds, crushed
1 teasp salt
1 teasp Freshly Chopped Coriander Leaves, chopped
Other ingredients
Ghee, Oil or melted Butter for brushing
Plain Flour for rolling

Cooking Instructions:

Place all the dough ingredients in a large mixing bowl together with most of the water and knead well to form a medium soft dough, adding a little more water or flour as necessary. Knead for 5 to 8 minutes. Place it back into the bowl, cover with clingfilm and set aside for 20 minutes.

Meanwhile, place the potatoes in a large saucepan, cover with water, bring to the boil and cook for 15-20 minutes until tender.

Drain the cooked potatoes and return to the rinsed out pan. Mash well with a fork or potato masher then add the remaining filling ingredients and mix well. Set aside.

Divide the dough mixture into balls about 5cm/2-inches in diameter and roll out each ball into circles about 10cm/4-inches in diameter.

Brush each circle with oil/melted butter/ghee and dust lightly with flour. Fold into half, so it looks like a “D” then brush with more oil/melted butter/ghee and lightly dust again with flour.

Fold the “D” in half so it looks like a triangle then roll it out into circles about 3mm/1/8th inch in thickness.

Divide the filling mixture into 6 portions and place one portion of the filling in the centre of each dough circle. Close up completely and form into round balls again.

Roll out each ball on a lightly floured board into a circle about 15cm/ 6 inches in diameter.

Heat a heavy frying pan until hot then add one paratha and cook for 1 minute. Turn and brush the cooked side with oil/melted butter/ghee whilst cooking the other side for 1 minute.

Turn again and cook the first side until golden brown and beginning to crisp, brushing the top with oil/melted Butter/ ghee, then turn once more and cook the other side until golden brown and crisp. Serve hot.

Servings: 6

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