more comfort cooking

My Barossa Tourism Region presentation has been rescheduled. That gives me another four full weeks of procrastinations. Today's method? Indian bread.

Aloo Parantha
Filling
1 small potato, mashed
three slices of onion, then finely diced
half bunch coriander, finely chopped
1 red chili, finely chopped

Dough
Put about this much plain flour out on a bench (note my canny placement of standard objects in the background to give perspective. Old archaeologists trick).



In this well add about two tablespoons of the yogurt and a generous splash of milk and pinch of salt. Then add enough water to make a firm dough, after kneading for about 3 minutes.

Make the filling..... well.... by mixing all the filling ingredients together.

This amount of flour makes about three parantha, so divide the dough into three bits.

Push each bit out with the ball of your hand to make a small circle. Place a large pinch of filling in the middle, and fold over the dough to enclose the filling. Then roll out on a floured bench. Some of the filling will break through, this is normal so don't worry.

Then heat a heavy based fry pan and fry the bread on both sides in butter or ghee.



My suggestion is to serve with the absolutely fantastic dahl they serve at raj on taj. Exquisite food, shocking service.



Next on the menu? I have roast veg in the oven. Then rhubarb and apple crumble.