Courgette Paratha – a guest recipe by Romy Gill
- 30 min
Romy Gill MBE will be joining us at our Summer Festival for a live cooking demonstration of recipes from her second book On The Himalayan Trail.
3:30pm, Sunday 18th June, Cookery School Tent
Discover Romy's top tips for making flatbreads at home in our journal here.
Photos by Matt Inwood.
1 large courgette, grated
10g ginger, grated
2-3 green chillies, chopped finely
small handful fresh coriander, chopped
2 tsp ground coriander
1 tsp salt
250g chapatti flour
3 tsp oil, plus extra for frying the parathas
Get a large bowl and add flour, ginger, ground coriander, salt, grated courgette, chillies and chopped coriander. Mix everything together.
Don’t add any water until the everything is all mixed together (courgette has a lot of water which helps to combine the dough). Add water slowly, only if needed, and keep mixing with your hands.
Once the mixture forms into a dough, apply three teaspoons of oil, cover the bowl with a tea towel and leave it to rest for 5-6 minutes.
Divide the dough into 7-8 equal size balls. Dust flour onto your work surface and use a rolling pin to roll out discs roughly 17cm in diameter and 2mm thick, one at a time.
Heat a frying pan over medium heat and dry fry the parathas on each side, until blisters form on the surface. Brush oil and fry for 1-2 minutes each side until crispy.
Serve with yoghurt and your favourite Indian pickles.
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