We had a fun cooking class at the Creperie today. The Creperie looks even more beautiful with all the Christmas decorations. It was a simple one hour + class. We made Chai tea and Alu Parontha ( potato stuffed flat bread) with whole wheat flour and gluten free ( rice flour and garbanzo bean flour) as well.
Everyone made their own Parontha. There was a huge one, a couple medium sized ones. I was amazed at how well everyone rolled out their paronthas. They enjoyed the Paronthas with cucumber raita ( homemade yoghurt with shredded cucumber and garam masala) and butter with aam ka aachar ( mango pickle).
Then everybody helped clean up as well! With special thanks to Nate for doing all the dishes…
Alu Parontha ( makes 4 – 6 )
For the filling ————
1 1/2 cups boiled – mashed potatoes
1 tsp tumeric
1 tsp chilly powder
1 tbsp Garam Masala
2 tsp Amchur ( Mango powder)
1/2 tsp ajwain ( carom seeds)
2 tbsp chopped cilantro
For the dough————-
2 cups of whole wheat flour ( Real food)
1 Cup of water or whey
- Add spices to the potatoes and set them aside
- Knead the dough – whole wheat flour with the water/whey little bit at a time
- Mix well
- Pound the dough with your knuckles until soft and smooth
- Add a little bit of oil ( 1 tbsp) if needed to make the dough smooth
- Take a handful of dough and roll it in white flour to make it smooth
- Roll it out into a disk with a rolling pin about 4 – 6 inches in diameter
- Put a ball of potato filling ( 1/4 – 1/2 cup) in the center
- Seal the dough around the potato
- Add more flour
- And roll out the dough softly
- Till it is about 12 – 15 inches in diameter…
- Cook on the hot griddle at 450 degree F
- For about 2 -3 mins on each sides
- Brush with a pastry brush dipped in oil
- Enjoy with Yoghurt/ butter & pickle or simple butter
- With a cup of hot chai!!!!!
