Aloo Methi Paratha

Parathas are a classic unleavened Indian flatbread which are filled and then rolled flat before being panfried. Roti are equivalent, but unfilled. Here I filled the parathas with flavorful mashed potatoes (aloo), and I flavored the dough with methi leaves - fresh fenugreek leaves.

Served with a spicy yogurt sauce they are a light meal on their own. Or pair with a vegetarian dal or curry, to sop up the sauce, and complete a sumptuous vegetarian meal.

Filling:

2 medium potatoes (about 8-10 oz)

1/4 tsp salt

1/2 tsp turmeric

1/2 tsp mild Kashmiri chili powder

1/4 tsp coriander powder

1 clove garlic, minced through a press

Dough:

1 cup all purpose flour

2 tsp canola oil

1/4 tsp salt

1/3-1/2 cup water

1/4 cup chopped methi leaves (fennugreek leaves)

about 1/4 cup canola oil, in a small bowl for frying

Yogurt Sauce:

1/2 cup yogurt

2 tsp Ching’s brand Schezwan Chutney (or a chili paste with garlic or other hot sauce)

dash garlic powder

dash onion powder

Boil the potatoes until just cooked through. Remove from water and allow to dry and cool. Peel potatoes and chop in a small bowl. Add the remaining filling ingredients and mash well with a fork.

Leave uncovered to dry out a bit as you prepare the dough.

Mix together the four, oil, salt and about three quarters of the water. Mix together well and add more water only as necessary to form a cohesive dough.

Add the Methi leaves and gather together in a ball. Remove from bowl and kneed for 3-5 minutes to form a much smoother dough. Place in a small bowl and cover with a towel.

Allow to rest at least 15 minutes, to allow the gluten to form.

When ready to cook, knead again briefly and then form the dough into four even balls, rolling on the palm of your hand.

One at a time, use a rolling pin to form a 3-inch round, using enough flour on your work surface to avoid sticking. Now form a ball (about the size of a golf ball) of the filling, rolling in your hand. Place filling ball onto rolled dough.

Gather dough and filling into the palm of your hand and slowly bring the edges together to form a filled dough ball. You will need to pinch together the top for the ball to seal the filling very well into the dough ‘skin’.

Allow filled balls to sit another 3-5 minutes. This will allow the dough to be elastic enough to be rolled flat without the filling squeezing (at least too much) out the edges.

Heat a flat shallow pan or griddle over medium-heat. Spritz the pan with a few drops water to determine its readiness - the water should sizzle rapidly to evaporate. Now roll one ball (seam side up) into about a 7-inch flat disk, about 1/8-inch thick, again using flour to avoid sticking. Rotate the disk as you roll it to spread out evenly.

Place disk onto skillet and shake skillet slightly. Allow to cook for about 1-2 minutes.

You will see the edges firm up a bit. Flip paratha to other side. Allow to cook another 2-3minutes, shaking pan from time to time. Add about 2/3 tsp oil onto paratha and spread with a flat spatula. Flip Paratha.

Cook oiled side for about another 1-2 minutes. Oil the second side, spreading evenly with the spatula. Now and then flip paratha.

Continue cooking and rubbing the paratha with the flat side of the spatula in a circular motion. Flip paratha again. By this time it should rise up a bit as the filling cooks and steams.

Flip paratha and gently flatten as it rises again. When both sides are nicely cooked with several golden spots, remove paratha to plate.

Repeat with the remaining parathas one at a time.

Whisk together the sauce ingredients in a small bowl. Serve Parathas with yogurt sauce. Makes four parathas.

Cook’s Note: This was graciously taught recently to several friends on a group video call by our friend Rohit calling in from Deli India. It was a real gift to learn how to make these delicious Indian vegetarian classics! He is the one also to introduce us to Ching’s Schezwan chutney - hot, spicy but very flavorful. I found it at our Indian grocer, but you could substitute most any favorite hot sauce or harissa.

I served these Parathas with a paneer curry - which Rohit also taught us.

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog