Mix the flour milk and butter together to form a soft pliable dough. Knead for 3 minutes and set aside for 20 minutes to rest.
Divide into small balls and roll flat and thin with a rolling pin using a little flour if required.
While the potato is still warm season with a little salt and crush with a fork roughly. Add the chopped chilli, cumin and coriander powders. Add half the chopped fresh coriander.
Spread on one disc of pastry, brush the edges with a little water and place the second disc of dough on the top. Press with your fingers to seal the edges.
Heat a good non-stick pan and add a splash of olive or peanut oil. Place the paratha gently into the pan and fry for 2-3 minutes on each side until golden and crispy.
Dice the cucumber into large cubes and cut the cherry tomatoes in half. Add a pinch of salt, black sesame seeds and a few coriander leaves for flavour. Drizzle lightly with a little olive oil and a splash of coconut vinegar.
Spread the yoghurt over the paratha. Scatter with the cucumber salad.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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