Quick & Easy

Dhal-stuffed paratha with raita

A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.
dhal-stuffed paratha with raita
4
1H

Ingredients

Raita

Method

1.Heat 20g (¾ ounce) of the ghee in a large saucepan over medium heat; cook spices and garlic 1 minute or until fragrant. Stir in chilli and coriander root, then lentils and the water; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes or until lentils have broken down and absorbed the water.
2.Add peas to pan; cook 2 minutes or until heated through. Stir in chopped coriander leaves and stem; season to taste. Remove from heat; refrigerate until cooled.
3.Meanwhile, combine flour and 20g (¾ ounce) of the ghee in a large bowl with enough of the extra water to form a firm dough. Knead dough 5 minutes on a floured surface until smooth and elastic. Divide dough into four portions; place in a large bowl. Cover with plastic wrap.
4.Preheat oven to 120°C/250°F.
5.Roll out a portion of dough on floured surface until 5mm (¼-inch) thick. Place a quarter of the cooled dhal mixture in the centre of the round; fold dough like a parcel to enclose filling. Using a rolling pin, gently roll paratha until 5mm (¼-inch) thick, taking care not to break the dough.
6.Heat 1 teaspoon of the remaining ghee in a non-stick frying pan over medium heat; cook paratha 4 minutes each side or until golden. Transfer to an oven tray; keep warm in oven. Repeat with remaining dough, filling and ghee.
7.Meanwhile, make raita. Combine ingredients in a small bowl.
8.Serve paratha with raita; if you like, top with extra mint and coriander leaves.

Atta is available from most major supermarkets and Indian food stores.

Note

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