Tonite's dinner was a quick aloo paratha (potato flatbread) and a nice tasty salad.
Bread is simple. 1 cup whole wheat flour, 1/2 to 3/4 cup water, pinch of salt. Make a dough, knead it for a few minutes, let it rest in the bowl for 10 minutes in a warm place.
Filling is boiled, cooled, peeled potato. Chopped cilantro leaves (no stems), minced serrano pepper, cumin seeds, salt, garam masala, amchur (mango) powder. Mash the tater then add the greenery and spices. Form into six golf balls.
Divide the dough into six equal parts, roll one into a five to six inch circle. Wrap a tater ball with the dough and then roll it out to about and eighth inch thick. Cook it on medium high for about three minutes or till nice browned spots appear on the bottom. Flip it over, give it a light spread of ghee (clarified butter) and after a minute or so, flip it again. It will puff up in places from the steam and that's okay. Press it down with the spatula till you get the same nice browing on both sides. Eat them before they get cold.
I made some cilantro/yogurt chutney for dipping. Need to find some fresh mint for next time.
Have a good week everyone!
4 comments:
you need to check out the bread where I work (LeQuartier Baking Co.) It's the best around, Personally guarantee that!
Hey Steve, confession time. Been scarfing LQ baguettes since the start. Bleu Cheese is my wife's favorite. Keep up the good work!
So is the water for the dough just room temperature or is it warmer?
Looks good.
Hell yeah!
Hey Gene! Hell yeah, lukewarm water.
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