Paratha
Ingredients
- 400 g wholemeal flour plus extra for dusting
- 3 tablespoons vegetable oil plus extra for frying
- salt
- 600 ml water
For the filling
- 1 tablespoon vegetable oil
- 1 ⁄3 teaspoon cumin seeds
- 3 green chillies deseeded and finely chopped
- 1 teaspoon ground coriander
- 30 g sultanas
Instructions
- Put the flour, oil and salt into a large bowl and slowly mix in the water until a dough is formed.
- Knead until smooth, then cover the dough with a clean cloth and leave for 20 minutes.
- Meanwhile, make the filling.
- Heat the oil in a frying pan and add the cumin seeds and chillies.
- Fry, stirring, for 1 minute, then add the coriander and sultanas and mix well.
- Cook gently, stirring now and then, for 5 minutes, then put to one side.
- Divide the dough into small balls and lightly coat each ball with flour.
- Roll each ball out on a lightly floured surface to form thin, flat breads, or parathas, about 5–10 cm/2–4 inches across.
- Heat a griddle pan until hot.
- Brush a paratha with a little oil and place on the griddle.
- Add 2–3 tablespoons of the filling into the middle of the paratha and fold over to enclose.
- Once the paratha has cooked underneath, turn it over and cook the other side until golden brown.
- Repeat the process with the remaining parathas.
Notes / Tips / Wine Advice:
Serve warm
