{"id":15126,"date":"2022-06-10T12:09:31","date_gmt":"2022-06-10T11:09:31","guid":{"rendered":"https:\/\/czechrepublic.afssite.afs.org\/?p=15126"},"modified":"2022-06-10T14:21:07","modified_gmt":"2022-06-10T13:21:07","slug":"recipe-indian-paratha","status":"publish","type":"post","link":"https:\/\/www.afs.cz\/en\/2022\/06\/recipe-indian-paratha\/","title":{"rendered":"Indian Paratha"},"content":{"rendered":"<p><b>Submitted by:<\/b> Hela H.<br \/>\n<b>Recipe Source Country:<\/b> India<br \/>\n<b>Cooking\/Prep time:<\/b> 30 minutes to 1 hour<\/p>\n<h3>Ingredients<\/h3>\n<p>The Filling:<\/p>\n<ul>\n<li>4 boiled potatoes<\/li>\n<li>3 spring onions<\/li>\n<li>1\/2 teaspoon of ground Roman cumin<\/li>\n<li>1\/2 teaspoon of turmeric<\/li>\n<li>1\/2 teaspoon of garam masala<\/li>\n<li>1 handful of fresh coriander<\/li>\n<li>salt<\/li>\n<li>2 garlic cloves<\/li>\n<li>a piece of freshly grated ginger<\/li>\n<li>1 cup of grated cheese<\/li>\n<\/ul>\n<p>The Dough:<\/p>\n<ul>\n<li>3 cups of plain flour<\/li>\n<li>1 teaspoon of salt<\/li>\n<li>2 tablespoons of oil<\/li>\n<li>1 cup of hot water<\/li>\n<li>butter for the top coat<\/li>\n<\/ul>\n<p>The Yogurt Sauce:<\/p>\n<ul>\n<li>1 cup of Greek yogurt<\/li>\n<li>1 clove of garlic<\/li>\n<li>1 tablespoon of lemon juice<\/li>\n<li>1\/2 teaspoon of salt<\/li>\n<li>1 handful of fresh mint<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Knead the flour, salt, oil and hot water (only 3\/4 cup for now, then add more as needed) into a smooth elastic dough. It needs to be perfectly worked through for a few minutes to ensure it is lump-free and not sticky. Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes to make it easier to work with later.<\/li>\n<li>Now, the filling. The herbs and spices listed are more for inspiration &#8211; you can choose any other you like. Curry powder, ground coriander, chilli powder, ginger or fresh parsley and mint are also great combination.<\/li>\n<li>Mash the potatoes with the chopped spring onions, other ingredients and mix with grated cheese (eidam, balkan).<\/li>\n<li>Divide the dough into 8 pieces Form 8 balls with similar size and shape. Roll out the dough into a pattie on a floured surface about 10 cm long, put an eighth of the filling in the centre, fold the edges over it, join it together like a pouch and carefully flatten it into a thin ppattie with your hands or a rolling pin.<\/li>\n<li>Bake the patties dry in a really hot frying pan. After a while, take the flame off to let the dough cook through. Turn the patties and do the same with the rest of the dough. Stack the patties and brush them with a little melted butter or ghee while still hot.<\/li>\n<li>Serve the patties just as they are or with a refreshing yoghurt dip or with fresh salad.<\/li>\n<\/ol>\n<p>Patties are vegetarian, delicious hot or cold, with or without dip. Perfect for any occasion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Submitted by: Hela H. Recipe Source Country: India Cooking\/Prep time: 30 minutes to 1 hour Ingredients The Filling: 4 boiled&hellip;<\/p>\n","protected":false},"author":351,"featured_media":15127,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172,167],"tags":[],"class_list":["post-15126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian-pacific-recipes","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Indian Paratha - Mezikulturn\u00ed programy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.afs.cz\/en\/2022\/06\/recipe-indian-paratha\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Indian Paratha\" \/>\n<meta property=\"og:description\" content=\"Submitted by: Hela H. 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