Hawkins FUTURA TAVA, Instruction Manual

Page: 20 / 22

18
Alu Paratha (Unleavened Bread Stuffed with
Potatoes)
Yield
16 cm diameter paratha : 12
18 cm diameter paratha :
9
20 cm diameter paratha : 8
Filling
1 cup / 240 ml water
6 medium (1 lb 5 oz / 600 g) potatoes
2 medium (7 oz / 200 g) onions finely chopped
2 green chillies finely chopped
1
1
/
2
tbsp / 22.5 ml coriander leaves chopped
2 1
/
2
tsp / 12.5 ml salt
1
1
/
2
tsp / 7.5 ml cumin seeds
1
/
2
tsp / 2.5 ml red chilli powder
1
1
/
4
tsp / 6.3 ml coriander powder
a pinch pepper
1 tbsp / 15 ml pomegranate seeds crushed
Dough
3 3
/
4
cups / 375 g sifted wheat flour
1
/
2
tsp / 2.5 ml salt
1 tbsp + 2 tsp / 25 ml ghee
1 1
/
4
cups / 300 ml water
Ghee for Frying
1
/
2
cup / 120 g
1. To make filling: Pour water in a Hawkins pressure cooker. Place
potatoes in cooker, preferably on a grid. Close cooker. Bring to full
pressure (first whistle) on high heat. Reduce heat and cook 10 minutes.
Meanwhile do
step 5 .
2. Remove cooker from heat. Release pressure by slight lifting of vent
weight.
3.
Open cooker. Remove potatoes. Cool just till potatoes can be handled.
Peel and mash potatoes. Allow to cool. Add remaining ingredients. Mix.
4.
Rub hands with a little ghee. Make the number and size of balls as
required:
•
For 16 cm paratha : 12 balls about 1 1
/
2
inch/3.8 cm in diameter
•
For 18 cm paratha : 9 balls about 1 7
/
8
inch/4.6 cm in diameter
•
For 20 cm paratha : 8 balls about 2 inch/5 cm in diameter.
Keep covered.
5. To make dough: Mix flour, salt, ghee and 3
/
4
cup/180 ml
water. Add enough of remaining water (
1
/
2
cup/120 ml), 2 tbsp/30 ml
at a time, mixing after each addition, till dough forms a soft ball (stop
adding water before dough becomes wet and sticky). Knead till dough
is smooth and elastic (about 2 minutes). Keep covered with a damp
cloth about 30 minutes.
6. Rub hands with a little ghee. Knead dough briefly. Make the number
and size of balls as required:
•
For 16 cm paratha : 12 balls about 1 1
/
2
inch/3.8 cm in diameter
•
For 18 cm paratha : 9 balls about 1 5
/
8
inch/4.2 cm in diameter
•
For 20 cm paratha : 8 balls about 1 3
/
4
inch/4.5 cm in diameter.
Keep covered with a damp cloth.
7. On a floured board, roll each ball of dough into a flat round (see
page 5 para 16) as required:
•
For 16 cm paratha : rounds 4 inch/10 cm in diameter
•
For 18 cm paratha : rounds 4.5 inch/11 cm in diameter
•
For 20 cm paratha : rounds 5 inch/12.5 cm in diameter.
Keep on a lightly floured surface, covered with a damp cloth.
8. To stuff paratha :
Follow illustrated steps on page 6, using 1 ball
of filling for each round of dough.
9. Heat tava on medium heat as follows:
•
For the 22 cm tava: 1 1
/
2
minutes
•
For the 24 cm tava: 2 1
/
2
minutes
•
For the 26 cm tava: 3 minutes
•
For the 28 cm tava: 3 minutes.
10. Put round on tava. Cook as explained on page 6 except, for a
20 cm paratha , each time spread 3
/
4
tsp/3.8 ml ghee (instead of
1
/
2
tsp/2.5 ml ghee). Cook remaining rounds in the same way. Serve
hot, accompanied with curd. •