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The Vegetarian Curry Bible
Naan Bread with Curried Vegetables
by The Flour Advisory Bureau
Paratha
Ingredients:
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1 cup Whole wheat flour
Ghee
Water
Ingredients
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1 red onion, peeled and sliced
2 courgettes, sliced
2 carrots, peeled and sliced
1 small cauliflower, separated into small florets
1 green chilli, seeded and finely chopped
2 tbsp oil
1ml/¼tsp turmeric
1ml/¼tsp ground coriander
1ml/¼tsp cumin
10-20ml/2-4tsp curry paste
400g/14oz tinned chickpeas, drained
4 tbsp low fat crème fraîche
4 tbsp vegetable stock
4 naan bread
fresh coriander, chopped
Method:
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.
1
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2. Spread ghee over them and fold. Roll again.
3. Heat the paratha on a griddle like you would a chappati, but spread some ghee
over the top side. Turn and spread ghee on the other side. Fry until the bottom
is crisp and golden, then turn and fry the remaining side.
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Repeat with all six.
Serve at once, since they lose crispness if stored.
Stuffed Parathas
Make dough for regular chappati's.
Fillings :
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Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and
mango powder.
Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.
Method: Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as for parathas.
Method
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Stir-fry the onion, courgette, carrot, cauliflower and chilli in oil with
the ground turmeric, coriander, cumin and curry paste, until soft.
Add the chickpeas, crème fraîche, vegetable stock and season well.
Cover and heat gently.
Warm the naan bread, pile the vegetable mixture on top and sprinkle
with fresh coriander.
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