The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24798/coriander-and-garlic-chapatis-with-spicy-potato-pockets

LifestyleFOOD.com.au

Having people over? These tasty, spicy snacks will appease and impress! 

Ingredients

  • Chapati Bread and Potato Pocket Dough

  • 1000g bakers’ plain flour

  • 3 tsp fine table salt

  • 4 tsp dried yeast

  • 4 tbs dried yeast

  • 12 tbs natural Greek yoghurt

  • 3 tbs olive oil

  • 375ml warm milk

  • Extra flour (plain) for rolling /kneading

  • Yoghurt Raita

  • 300g Greek yoghurt (natural)

  • 1 lemon, juice

  • 1 lime, juice

  • 1 Lebanese cucumber, diced

  • 2 tbs mint, fresh

  • Pinch sea salt

  • ½ tsp ground cumin

  • ½ ground coriander

  • Chapati Bread 

  • Oil for frying

  • ½ cup finely chopped coriander

  • 3 cloves garlic crushed

  • 125g butter

  • 2 tsp sea salt flakes

  • Spicy Potato Pockets

  • Oil for frying

  • 2 tbs extra chopped coriander

  • Filling

  • 250g cottage cheese

  • 1 kg Desiree potatoes

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp fine table salt

  • 1 cup chopped coriander

  • 3 cloves garlic crushed and chopped

  • 1 Birdseye red chilli finely chopped

  • 2 tsp fresh ginger finely chopped

Method

  • Dough:

  • 1.

    Warm milk, combine flour, salt and yeast in a large bowl.

  • 2.

    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. 

  • Potato Filling:

  • 1.

    Peel and roughly chop potatoes.  Place in a sauce pan and cover with water.  Boil until tender and drain.

  • 2.

    In a bowl combine rest of ingredients and mix well.  Mash potatoes leaving a bit of texture and add to filling, mixing well.

  • To Assemble:

  • 1.

    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.  

  • Potato Pockets:

  • 1.

    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.

  • 2.

    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.

  • Raita:

  • 1.

    Combine all ingredients & mix well. These pockets can also be baked in the oven at 200C for approx 20 minutes as another option

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 367kj
  • Fat Total 22g
  • Saturated Fat 4g
  • Protein 8g
  • Carbohydrate 36g
  • Sugar 2g
  • Sodium 332mg

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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Notes

The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99

 

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