Chilli & Garlic Flatbread

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My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!

INGREDIENTS

1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking

METHOD

Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.

Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough

Bring together and knead for 5 minutes

In the meantime heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc

Place in the frying pan.  Cook on both sides until golden brown, using a little oil to aid the process

Serve hot with lashings of butter

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Looks like stuffed parathas?

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Stuffed aloo paratha, everyone loves them! But they can be fussy to make and to encase the potato masala stuffing can take time and can get messy.  So, how about I make it extremely easy for you all my friends!

I decided to combine the potato masala with the chapati flour to form a gorgeous soft dough.  You don’t even need any water or milk to bring the dough together as this comes from the moisture of the boiled potato.  Normally you don’t have cheese in a classic aloo paratha but this is… “My aloo paratha” and “cheese” will have to be involved somewhere lol!

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I found the flavour to be mild and the mature cheese really adds an edge.  If you are wanting more heat through the paratha, feel free to put some freshly ground chilli and a little ginger for warmth.

Have a warming and wonderful Wednesday! Much love D x

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INGREDIENTS

4 medium white potatoes chopped
200g mature cheddar cheese(low fat)
1 tbsp butter
1 tsp salt or to taste
¼ tsp turmeric powder
2 tsp ground coriander & cumin
⅓ tsp chilli/cayenne powder
2 cups chapati flour
Sunflower oil
Chapati flour for rolling

METHOD

• Boil the potatoes with skin on til tender, approximately 10 minutes

• Grate the potato and cheese together in a food processor, empty out into a large mixing bowl

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• Throw in the seasoning, spices and butter. Add the flour gradually.  Using your hands with a tbsp of oil bring the dough together gently.  Knead and keep dough in a ball for 5 minutes

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• Chill dough in the fridge for at least half an hour to 1 hour

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• Preheat a small non stick frying pan on a medium heat.  Take about 1½ tbsp of the soft dough, pat into a disk and roll into some flour

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• On a clean surface either pat down by hand to make a 6cm diameter paratha or use a rolling pin. Keep dusting with flour to avoid sticking

• Place the uncooked paratha into the frying pan, wait for a minute or so until it starts to bobble.  Turn over using a spatula and spoon a little oil on this side.  Wait fora minute or so again and turn.  Spoon little oil on this side too

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• Once both sides are golden brown..take off the heat and serve hot with some refreshing cucumber & coriander raita

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Garlic Butter & Spinach Parathas

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It’s Shrove Tuesday!  And I have always been excited about this particular Tuesday of the year! It’s PANCAKE DAY! 

I have loved it ever since I can remember.  From when my primary school teacher flipped some pancakes in the classroom and it got stuck to the ceiling to my mum and me making them at home!  I love mine with sugar and lemon always and we will be making some today for sure.  I bet chocolate will feature somewhere in my little one’s filling selection!  They will be posted soon..

But for now you are going to be treated to Parathas.  Sneaky spinach Indian flatbread with garlic butter!  Umm spinach will be nice for pancakes! Ok I just seem to have pancakes on the brain lol!

Have a lovely day and enjoy your pancakes! Much love D x

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INGREDIENTS

180g Baby spinach
200g Chapatti flour
1 tbsp sunflower oil
½ tsp salt
1 tsp coriander & cumin powder
Garlic butter(butter + garlic granules)
oil for shallow frying
Extra flour for rolling

METHOD

• In a food processor blitz the spinach with the oil,  throw in the seasoning and add flour gradually until all combined

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• Pour in a little boiling water gradually as the processor brings the dough together.  The dough formed will be soft and pliable

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• Knead the dough a little and seperate into tablespoon amount balls

• Roll a ball out on a clean floured surface to about 4-5cm diameter

• Spread a little garlic butter in the centre of the round, seal with flour, roll out again gently to 6-7cm

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• Place in a pre heated non stick frying pan.  Once it starts to bobble flip over,  with a spoon spread a little oil on this side.  Cook for 2-3 minutes.  Lastly turn over and cook again on the other side.  Brown speckles and spots will appear.  This is then cooked and repeat for the rest of the dough

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Garlic buttered paratha

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In every Indian restaurant you will find the garlic naan, which is lovely for a heavy meal but if you fancy something light then I’ve come up with these garlic buttered paratha.

I adore garlic bread so I applied the same principle to this recipe. However instead of just smothering the paratha in garlic butter which I did, I also penetrated the paratha with the garlic butter from the inside for ultimate flavour!

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As I was making them..they kept disappearing! My little ones were munching on them with the kidney bean masala I had made. I was lucky to get a couple myself! So definitely a hit with children who like their tasty food!

INGREDIENTS

250g white chapatti flour
100g plain flour
3 tbsp sunflower oil
Boiling water to bind
2 tbsp butter/low fat butter spread
2-3 cloves of garlic crushed
Plain flour for rolling
Sunflower oil for pan frying

METHOD

To make the garlic melted butter ~

• Throw in the crushed garlic and butter together in a small saucepan and melt on a low heat. Let the butter bubble slowly for a few minutes until the garlic is soft and infused into the butter

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To make the parathas ~

• In a large mixing bowl add the chapatti flour and plain flour. Stir in the oil so that the flour resembles bread crumbs

• Pour in some boiling water a little at a time and combine with a spoon until you can handle it with your fingers. Bring the dough together and knead for 5 minutes

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• Preheat a non stick frying pan on a medium heat. Flour a clean surface, take about a palm full of dough, roll it out into a 5-6cm diameter round

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• Using a spoon spread some of the melted garlic butter on the round, sprinkle a little flour. Fold up bringing all the corners in

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• Dust in some flour again and roll out gently into an 8cm diameter round or approximate

• Place the uncooked paratha into the frying pan, wait for it to bubble and raise and then flip over using a spatula

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• Use a little oil on the second side whilst cooking and again on the third turn until both sides are cooked nice and golden brown

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• Spoon a little of the garlic butter onto the cooked paratha, to give it more of an intense flavour

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• Repeat with the whole dough, in exactly the same way

Folded paratha pizza

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I sit here typing away with this delicious breakfast I have just made in my hand. It got made so quickly and is being indulged even quicker! Normally I make my parathas but when I went shopping I noticed a ready made frozen lacha paratha and couldn’t resist.

The pizza element came from the fact that I had made home made pizzas last night and I had a wonderful tomato sauce staring me in the face saying use me!
So both the paratha and sauce, along with generous mozarella married this morning and became my delightful breakfast. I’ve just finished the one posted in the picture here. I think it’s time to make some more!

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INGREDIENTS

Lacha paratha cooked (home made or frozen)
200g tomato passata blended
3 cloves garlic whole peeled
1/2 tsp oregano
1/4 tsp salt
Pinch of sugar
1 tbsp olive oil
grated mozzarella

METHOD

1. To make the tomato sauce, heat oil in a small saucepan, add garlic and oregano let the flavours infuse into the oil on a low flame for a few minutes

2. Pour in the passata, mix in the salt and sugar and combine well. On a low heat let the sauce take on a thicker consistency. Once the consistency is a little thinner than a paste take off the heat

3. Heat a non stick frying pan and place your cooked paratha into the pan. Spoon out some tomato sauce with whole garlic pieces and smother with grated mozarella, fold the paratha in half and cook gently on both sides until the inside is nice and melted and gooey!

Mexican bean paratha

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A delicately spiced Mexican bean unleavened bread which is traditionally an Indian bread. However the fusion of Mexican and Indian in this dish work really well, that you can have the best from both

INGREDIENTS

1 can kidney beans drained & rinsed
1 onion pureed
2 garlic cloves crushed
1 chilli finely chopped
1 tsp cumin and coriander powder
11/2 tsp taco spice mix
1/2 tsp salt
Squeeze of lime
70g grated cheese
2 tbsp crushed tomato/passata
200 g chapatti flour/medium whole wheat flour
Extra flour for rolling out parathas

METHOD

1. Put onion, garlic, chilli and kidney beans into a food processor and blend to a smooth paste

2. Add cheese, tomato passata, taco spice mix, lime, ground cumin/coriander,salt and blend to combine

3. Slowly put in flour and mix to combine into a soft sticky dough.

4. Meanwhile heat up a tsp of oil in a small non stick frying pan on a slow medium heat

5. Take one heaped tablespoon of dough mixture and form into a ball. You will need extra flour to prevent dough from sticking whilst you roll it out as it is a little wet resulting in soft parathas. Heavily flour a clean surface and roll out to a 10cm diameter round

6. When the oil is sizzling cook the paratha on both sides, using some oil on the other side too until it has brown spots and takes on some brown colour. Repeat for each paratha

7. Once prepared serve with some fresh tomato salsa and guacamole