Spring Onion Paratha
Serve these crispy breads with a curry
Makes enough for: 4 Parathas
Ingredients
- 15 mls olive oil
- 6 spring onions, finely chopped
- 1 clove garlic, finely chopped
- 5 mls salt flakes
- 75 g flour, plus extra for dusting
- 1 pinch fine salt
- 60 mls tepid water
- Canola oil for frying
Method
- Heat the olive oil in a frying pan and sauté the spring onions until soft
- Add the garlic and leave to cook until soft
- Remove from the heat and place the mixture into a mortar to cool
- When cool add the salt and use the pestle to grind to a fine paste
- Place the flour and salt into a mixing bowl and whisk to combine
- Make a well in the centre and pour in the water
- Use your fingers to combine and then mix until the dough pulls away from the bowl
- Turn out onto a lightly floured surface and knead until elastic
- Divide the dough into 4 balls weighing 30 grams each
- Roll out each ball as thinly as possible, in the rough shape of a square
- Place a quarter of the spring onion paste onto each disc and spread out
- Roll the discs into a sausage shape using the longest length as your base
- Then roll each sausage shape into a spiral, tucking the end into the dough, and roll each spiral as thinly as possible
- Pour enough oil into your non-stick frying pan to cover the bottom of the pan
- Heat over a medium temperature and then fry each paratha on both sides for 2 minutes a side
- Drain on kitchen towel before serving