Parathas (Indian flatbread)
Paratha is a flatbread native to the Indian subcontinent. They are fantastic stuffed with saag aloo, a classic spiced Indian potato dish.
Cook's notes
Search for the 'Chard Saag Aloo' recipe on our website, we use it in this recipe as the stuffing for these parathas and serve as a spectacular Indian side.
Ingredients
- 350g strong white flour
- 1 tsp salt
- water
- 3 tbsp melted butter or ghee
- Chard saag aloo (see notes)
Method
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Step 1
Sieve the flour into a mixing bowl and stir in the salt. Pour the water in slowly, mixing while you do, until a dry dough is formed. Knead for 5 minutes. Place the dough back in the bowl, cover with cling film and allow to rest for 30 minutes.
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Step 2
Divide into 4 even-sized balls. Roll each ball out on a lightly flour dusted surface, into small plate sized discs. Brush with melted butter or ghee, then fold in half and roll out again.
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Step 3
Spoon some the saag aloo mixture onto one half of the dough, leaving a good inch of dough as a border. Fold the bare side over to meet the other end, so you’re folding it in half. Press the edges together to seal it. Brush on both sides with butter or ghee.
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Step 4
Heat a small amount of oil in a large frying pan. Fry the parathas for 5 minutes on each side until the dough has cooked and they are a light golden brown. You will probably need to do them in pairs, to fit in the pan.
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Step 5
Serve warm.