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http://www.lifestylefood.com.au/recipes/9418/spicy-potato-paratha

LifeStyleFOOD.com.au

Spicy Potato Paratha

Ingredients

Method

  • 1.

    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.

  • 2.

    Divide into small balls and roll flat and thin with a rolling pin using a little flour if required.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Spread the yoghurt over the paratha. Scatter with the cucumber salad.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Spicy Potato Paratha.

 
 

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Posted by CooketteReport
I am trying to find a recipe for donuts that Gray made on Good Chef Bad Chef. They were round, deep fryed, coated in sugar and cinnamon, then he filled them with jam from a piping bag. Any ideas? Thank you.
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