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Warm milk, combine flour, salt and yeast in a large bowl.
Add oil, yoghurt and milk to mix to form smooth dough. Turn out onto a well floured surface and knead until smooth. Return to bowl and cover with a tea towel and allow to rest for 30 minutes.
Peel and roughly chop potatoes. Place in a sauce pan and cover with water. Boil until tender and drain.
In a bowl combine rest of ingredients and mix well. Mash potatoes leaving a bit of texture and add to filling, mixing well.
Chapati Bread: Using 800g of dough knead in fresh chopped coriander. Divide into 8 x 100g pieces. Knead and roll each one out thinly with a rolling pin. Place on a baking tray lined with glad bake. Melt butter and add garlic allowing flavour to seep through. Heat oil in a large non stick frying pan. Place Chapati one at a time and cook each side until golden and puffed up. Brush with garlic butter and sprinkle with a pinch of sea salt flakes.
Divide remaining dough into 16 x 100g portions. Roll each one out thinly. Place 2 tbs of filling in centre. Place another rolled out dough portion on top. Pinch edges together with your finger tips.
Run a rolling pin over top gently to flatten and seal pockets. Heat oil in pan and gently over a medium heat, cook each side until golden. Brush with garlic butter and sprinkle with chopped coriander.
Combine all ingredients & mix well. These pockets can also be baked in the oven at 200C for approx 20 minutes as another option
Nutritional analysis per serving (32 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99
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