Cooking with Ish

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

1. Add spices to the  potatoes and set them aside
2. Knead the dough  – whole wheat flour with the water/whey little bit at a time
3. Mix well
4. Pound the dough with your knuckles until soft and smooth
5. Add a little bit of oil ( 1 tbsp) if needed to make the dough smooth
6. Take a handful of dough and roll it in white flour to make it smooth
7. Roll it out into a disk with a rolling pin about 4 – 6 inches in diameter
8. Put a ball of potato filling ( 1/4 – 1/2 cup) in the center
9. Seal the dough around the potato
10. Add more flour
11. And roll out the dough softly
12. Till it is about 12 – 15 inches in diameter…
13. Cook on the hot griddle at 450 degree F
14. For about 2 -3 mins on each sides
15. Brush with a pastry brush dipped in oil
16. Enjoy with Yoghurt/ butter & pickle or simple butter
17. With a cup of hot chai!!!!!