Aloo paratha & Sichuan peppercorn chilli garlic chutney
Spiced potato-filled paratha
Sichuan peppercorn coco-peanut chilli garlic chutney
Refreshing yoghurt sauce
S E R V I N G S : 2
A L L E R G Y : Gluten, nuts
Ingredients.
Filling
2 small/1 large potato
~¼ cup cooked chickpeas
1/2 yellow or red onion finely chopped
2 garlic grated/minced
1 small slice ginger grated/finely chopped
1 tsp cumin seeds
¾ tsp ground coriander
½ tsp garam masala
~½ tsp chilli powder
Salt
A handful of fresh coriander
½ small lemon juice
Dough
100g all-purpose flour + 50g wholemeal flour or even better with 150g chapati flour
¼ tsp salt
80-90g warm water
1 tsp oil
Chutney
4-6 dried chillies (seeded/ not seeded - soak in hot water to soften)
2 shallots roughly chopped
4 garlic cloves smashed
1 tbsp canned chopped tomatoes or 1/2 fresh medium tomato
1 tsp desiccated coconut
1 tsp chopped peanuts
½ tsp Sichuan peppercorn oil or 1/6-1/4 tsp ground Sichuan peppercorns
~1 tsp sugar
Salt
Squeeze of Lemon or lime juice
Lime zest
Yoghurt
Yoghurt of choice
Pinch of ground cumin
Squeeze of lemon juice
Some fresh/dried mint + coriander finely chopped
Salt
Preparations.
For the chutney, toast the peanuts first, then add the coconut until brown and remove from the pan
In the same pan, fry the shallot and garlic in a generous amount of oil until golden brown, then add the chopped tomato
Then blend everything, including Sichuan peppercorn oil, lemon juice , sugar and lime zests together or use a mortar to form a paste
Mix all the ingredients for the dough
Knead for about 5min until elastic, then let it rest covered for 1-2 hr
Meanwhile, boil the chopped potatoes for about 10min until they’re soft
Heat up some oil in a pan, add cumin seeds and let them pop
Then add onion and fry until they softened
Add garlic, ginger, spice, and fry until fragrant
Remove from heat, add the cooked potatoes, chickpeas, fresh coriander, salt and lemon juice, then mash them up
Let them cool down before wrapping
Mix yoghurt, coriander, mint, ground cumin, lemon juice and salt, then refrigerate until serving
Divide and shape the dough into 4 balls, and shape the potato mixture into balls that are slightly bigger than the dough
Roll out the dough and wrap in the potato, then flatten it again and make it as thin as possible!!(Focus your force at the centre when flattening the dough initially so there wouldn’t be a thick layer of dough)
Heat the pan on high heat, dry fry the paratha first, flip when the surface gets some browning, then add a generous amount of oil and fry until both sides are crispy and charred
Notes / Chats.
I used lemon juice to substitute chaat masala - do add some if you have on hand!!
You can adjust the ratio of all-purpose and wholemeal flour yourself e.g. 50/50
Add more or less chilli; remove the seeds or not, depending on how spicy you like
Extra.
