Breakfast: Parathas from Pakistan

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Parathas

Parathas is a traditional breakfast that's very popular among the people in Pakistan. It's also very common in North India. Basically, parathas is a flatbread stuffed with vegetables, usually potatoes. Here's how to make parathas. 

Ingredients:

1. 550g chapatti flour, plus extra for dusting

2. 25ml vegetable oil

3. 3 tbsp of ghee (clarified butter)

For the potato filling:

1. 550g Desiree potatoes, boiled, cooled, peeled and finely grated

2. 5 green chillies, finely chopped

3. 2.5cm piece of ginger, peeled and finely chopped

4. 50g coriander, finely chopped

5. 1 red onion, finely chopped

6. 1 ½ tsp carom seeds

7. 1 ½ tsp chilli powder

To serve:

1. 200ml Greek yogurt

2. 1 tsp sugar

3. 1 tsp crushed cumin seeds

4. 50g cold salted butter, to serve

Steps:

a. Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. 

b. Make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.

c. Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling.

d. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks.

e. Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.

f. Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate.

g. Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. 


In Pakistan, people usually enjoy parathas in the morning alongside with yogurts and pickles.

How to make parathas: ðŸ“½ðŸ“½


by Faustina Nurhandini (12) and Rahiman Labib (28) from X-1


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