Indian
Indian - South Indian Classics
Aloo 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 parboiled rice
- • 1/2 cup urad dal
- • 1 tsp fenugreek seeds
- • 3 potatoes, boiled and mashed
- • 1/4 tsp turmeric powder
- • 2 tbsp oil
- • 1 tsp mustard seeds
- • 8 curry leaves
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the rice and urad dal with fenugreek separately for 4 hours.
2
Phase 2
Grind each to a smooth batter, combine with half the salt, and ferment overnight until frothy.
3
Phase 3
Heat 1 tbsp oil, pop the mustard seeds and curry leaves, add the mashed potatoes with turmeric and remaining salt, and cook into a dry filling.
4
Phase 4
Spread the batter thin on a hot griddle, drizzle oil around the edges, and cook until crisp and golden.
5
Phase 5
Place a spoonful of potato masala in the centre, fold, and serve with coconut chutney.