Indian
Indian - Breads and Flatbreads
Baingan Bharta Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 1/2 tsp salt
- • 1 tbsp oil
- • 3/4 cup water
- • 1 cup aubergine, roasted, peeled, and mashed
- • 1/2 tsp red chili powder
- • 1/2 tsp cumin powder
- • 1 tbsp fresh coriander, chopped
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Char the aubergine over a flame until the skin blisters, then peel and mash.
2
Phase 2
Mix the flour, salt, and oil; knead with water into a soft dough and rest 20 minutes.
3
Phase 3
Season the mashed aubergine with chili powder, cumin, coriander, and salt.
4
Phase 4
Fill each dough round with the aubergine and seal into a ball.
5
Phase 5
Roll the stuffed balls into 6-inch discs.
6
Phase 6
Toast on a hot tawa with ghee until golden on both sides.