The colder the weather gets, the heartier and warmer my food seems to get. The lovely Christina, of the http://www.burwellgeneralstore.com/ came up with a delicious potato donut recipe swap idea this month.
I have made Tandoori Aloo Parathas, which are essentially flatbreads made with pizza dough stuffed with a spicy and filling potato mixture and barbequed. They are eaten hot off the BBQ plate spread with lots of Nuttelex, with a Tomato - Red Onion salad and green pepper pickle.
Read about our kitchen escapades and brainstorming by visiting them all - Dennis, Toni, Sabrina, Lora, Lindsay, Mary, Crissy and Lauren, Pola, Jamie, Claire, Shari, Joy, Monique, Linda, Tricia and, a warm welcome to the new ones this month Rachel, Merry-Jennifer, Alli & Katy.
The dough recipe -
300 ml Warm Water
3 Cups Strong Bread Flour
1/2 teaspoon Sea Salt
1 Tablespoon Olive Oil
1 Teaspoon Instant Yeast
2 Teaspoons Raw Sugar
For the Potato mixture, we need,
4 Boiled Potatoes
1 teaspoon salt
1 teaspoon Paprika
1 teaspoon Dry Mango Powder
1 teaspoon Dry Coriander Powder
1 teaspoon Roasted Cumin Powder
1 teaspoon Carom Seeds
1 teaspoon Minced Garlic
To make,
1. Knead using a machine with the dough hook or, by hand till a smooth dough is formed.
2. Cover and rest in a warm area for 45 minutes.
3. Knead again and push the dough down till all the air is excluded.
4. Make small rounds and roll out after dusting with dry flour.
5. Let the rolled out bread rest for 10 - 15 minutes before cooking for really fluffy and melt - in - your - mouth bread
To Combine,
1. Mix all the ingedients except the Carom seeds, together with a potato masher and mash, till smooth. Add the Carom seeds now and then mix to distribute uniformly.
2. Take 1 spoon on the potato mixture and place it in the center of the rolled out dough.
3. Fold the edges over to seal the mixture in and roll gently into a round.
4. Dust with dry flour and roll out gently to get an even thickness all around.
5. Carefully place on the heated BBQ plate. Cook on both sides till brown spots appear.
Drizzle with olive oil or herb flavoured oil before serving.
Eat Hot!!
Priya, as always, thank you for participating in the recipe swap! This is a great take on the recipe... I can't wait to try this alongside a curry or a tagine. I can't wait to see your next creation.
ReplyDeleteI love aloo parathas! So great to find a recipe to make them at home!
ReplyDeleteoh yum! this is such a good interpretation.... i havent even heard of aloo parathas until your post!
ReplyDeleteThanks Christina. I'm already wondering about our next swap :) food obsessed!
ReplyDeleteThanks Pola. Let me know how you go with it.
Thank you Claire, I promise you will be hooked for life from the first bite:))
I have always been too intimidated to try Indian food - it's so delicious but seems so delicate! Can't wait to explore some of these recipes. You give me courage!
ReplyDeleteThank you Jacqueline :) it took me a long time to finally start making stuffed flatbread too. Give it a go, the potato stuffing is one of the simpler ones, the scary ones are caulifllower or radish ones because the minute you mix salt in, they start to weep water like mad, making it impossible to use :)
ReplyDeleteLooking awesome!
ReplyDeleteyeah stuffed flatbreads are for special occasions.. unlike the mom generation, who can whip up a paratha out of thin air within minutes!
for the radish ones, i usually roast the radish a little with the salt and spices till most of the water is gone..
for cauliflower, i sprinkle the salt on the stuffing, right before rolling it out..
-Richa @ Hobby And More Blog ,
Hobby And More on Facebook
Thanks for the tip Richa. I do the same thing with the cauliflower ones... Should probably make some today... Now I'm hungry :)
ReplyDelete