Now... I adore aloo parathas in all forms...
But, as shown on this photo, they make a damn good hang-over brunch with a fried egg and some bacon on top...
Just make sure to prepare it the day before you go out 😉
See recipe below.
INGREDIENTS
The dough
- Glutenfree flour: 200 g
- Olive oil: 4 tablespoons
- Warm water: 1 dl (approx.)
- Salt: 1/2 teaspoon
- Plant-based 'butter' for frying
The filling
- Boiled potatoes: 300 g
- Chopped chili :1
- Coriander : A bundle
- Cumin: 1 teaspoon (powdered)
- Salt
HOW TO
The filling: Mash the 300 g potatoes and stir in 1 chopped chili, 1 teaspoon powdered cumin and as much coriander as you like - and add salt as you like it.
The dough: Mix 200 g glutenfree flour, 1/2 teaspoon of salt and 4 tablespoons of olive oil. Add warm water (1 dl) a little bit at a time, until the dough is firm and knead it. Now split the dough into 10, each piece with a diametre of approx. 4 cm.
Flatten out the balls of dough (you might use your taco-press here) and add 2 teaspoons of filling to 5 of them and flatten them out a bit. Make sure to leave the filling about 1 cm from the edges and then add some water to the edges. Put the last 5 over them as 'lids'.
Fry each aloo paratha on the pan with sufficient plant-based 'butter' and fry them on middle heat until they're golden-brown.
