This is from a gem of a cook book called The Hairy Bikers’ Great Curries. It’s currently my all time favourite cook book at the moment. Purely for one reason. In it they have a recipe for chicken Korma that tastes nigh on identical to the Korma’s you get from the take out places (I’ll be blogging about that later). On trying that at my parent’s a few weeks ago, Q bought me it for an anniversary present (he’s resigned himself to the fact that I have a book addiction and his role as an enabler). Ever since, I’ve been working my way through it and each and every recipe I’ve tried has been very easy to make and with the odd adjustment to spice quantities and cooking times, every single recipe has been delicious.
These may seem extremely fiddly to make, but after the first couple, you quickly get into the rhythm of it and fly through the rest of them. It’s a fun recipe to make.
Just a quick note, in the book it says the quantities will make 4. Sometimes you have to listen to your gut instinct when following recipes and make a change. I divided the recipe into 8 portions and it worked very well.
500g plain flour
2 eggs, beaten
1 tsp sugar
1 tsp salt
2 tbsp condensed milk
150 ml full fat milk
110g butter, melted
2 tbsp sunflower oil.
Put the flour, eggs, sugar and condensed milk in a food processor and blitz until well combined (I didn’t have any condensed milk and the recipe worked well without it). Gradually add the full fat milk in a thin stream until the mixture comes together as a soft dough. Wrap the dough in cling film and leave it to chill in the fridge for at least and hour.
Turn the dough out onto a floured surface. Divide into 8 portions. Roll out a portion to the thickness of a £1 coin. Brush with some of the melted butter.
Fold into pleats (concertina style).
Then slightly stretch the folded dough and wind into a coil.
Then turn the coil over and press down with the palm of your hand.
Roll them all out in advance.
In the book it says to use the oil for cooking, but I found I had an awful lot of butter left over. brush some of the melted butter on one side of the paratha. Then place on the frying pan, buttered side down and fry for 1 – 2 mins. Whilst cooking, brush topside with butter. Then flip and cook for a further 1 – 2 mins.
Copyright ©2016 All rights reserved. These photographs may be linked to but may not be posted, used, copied, sold, claimed or reproduced elsewhere without this owners permission