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Beef, potato and broccoli stuffed paratha
Beef, potato and broccoli stuffed paratha
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
India-inspired parathas stuffed with beef, potato, and broccoli for a flavorful twist.
Ingredients:
  • 625.00 ml plain flour, plus extra for dusting
  • 3.60 gm salt
  • 75.90 gm vegetable oil
  • 250.00 ml broccoli florets, cut into small pieces
  • 100g beef mince
  • 2 tsp garam masala
  • 1/2 tsp dried thyme
  • 1/4 tsp chilli powder
  • 187.50 ml cold mashed potato
  • 20.00 ml finely chopped fresh coriander, plus extra sprigs to serve
Instructions:
  • In a bowl, combine flour, 1 teaspoon of salt, 1 cup of warm water, and 2 tablespoons of oil. Mix until a soft and slightly sticky dough forms. Transfer the dough to a lightly floured surface and knead for 1 minute and 30 seconds until smooth. Cover with plastic wrap and let it rest for 20 minutes.
  • Heat the remaining 1 tablespoon of oil in a large frying pan over high heat. Sauté the broccoli for 2 minutes until slightly softened. Add the mince and cook for 1 minute until lightly browned. Stir in the garam masala, thyme, and chili powder, sauté until the beef is fully browned. Transfer to a bowl and mix in the potato, coriander, and remaining salt. Combine well and set aside.
  • Lightly dust your work surface with flour. Divide the dough into 4 pieces. Roll one piece into a ball and flatten it into a round. Add 1/4 to 1/3 cup of filling in the center, enclose it by pinching the dough at the top, and press down to form a round. Roll it out to 1.25cm thick, then cover with plastic wrap and set aside. Repeat with the rest of the dough and filling, ensuring you don't stack the parathas on top of each other once done.
  • In a large, heavy-based frying pan over medium-high heat, heat the remaining teaspoon of oil. Place one paratha in the pan. Cook for 2 minutes until golden brown, gently pressing with a spatula. Flip and cook for another 2 minutes, ensuring even cooking by lightly pressing down. Transfer to a tray and repeat with the rest of the parathas, adding a bit of the remaining oil between batches. Serve immediately with extra coriander sprigs.

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