Sunday, September 28, 2014

Indian Parathas and Spiced Prawns with coconut...


I had a go at making these parathas, similar to chapatis but with layers of ghee and flour in between.

125 gms each of plain flour and wholemeal plain flour
1/2 teaspoon of salt
2 tblspn ghee, melted
120-150 mls water
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Extra 3-5 tblspn ghee, melted to brush over while cooking
Extra flour for sprinkling
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Add flour, salt, ghee and first 120 mls water to bowl and mix. Add more water if necessary to form a soft dough.  Knead for one or two minutes then cover and leave to rest 15 minutes.
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Heat a heavy based frying pan or griddle over medium heat.
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Divide dough into 8 portions (I weigh the dough then divide evenly) and roll into balls. On a floured surface, use a floured rolling pin and roll out the ball to 13 cm in diameter.  
Brush with melted ghee and sprinkle with a little flour, fold over to form a half moon shape, brush with ghee again then fold over to form a quarter or triangle shape.  Now gently roll out the triangle until all sides are about 13cm long.  Repeat with remaining dough.
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When the pan is hot, brush it with ghee then place the paratha in the pan.  Cook 1-2 minutes (may take a bit longer) or until bubbles appear on the surface and it puffs up.
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Brush the top with ghee then flip the bread over, press down with spatula so it cooks evenly.  Cook until second side is golden brown.  
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Brush again with ghee, flip over a final time then move to a warm plate.  Cover with a clean tea towel and cook the rest.
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Gus made this prawn dish.  I happened to have just the right quantity of panch phoran (I was given a sample to try by a gent at our WW club). It is made up of fenugreek, fennell, cumin, nigella and brown mustard seeds.
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It smelled yum while cooking...
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The coconut prawns were served with my mango chutney (really good) and good Greek yoghurt...
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Tear off some paratha, spread with yoghurt and chutney, top with a prawn and some sauce and...
Enjoy!
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Cheers - Joolz xx


 
 


 

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