From Rukmini Iyer’s India Express cookbook: Chilli and Cheese Stuffed Parathas.
Parathas are small Indian flatbreads, traditionally with whole wheat dough. I think I did use strong brown flour. These balls of dough are flattened and shallow fried in oil for a crispy, spicy filling finish. It took me about an hour and 20 in total, with a 30 min resting period for the dough. I found I ran out of certain ingredients meaning there were some leftover content that I couldn’t include in the recipe.
But the finished chapatis were really enjoyable. Would have been good with something else, a curry of sorts. Something more fluid. I wasn’t that organised, though.
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