Indian Potato and Cauliflower Fried Flatbreads

Other than a Chicken Jalfrezi, there are two dishes I’m likely to have a strop over if they’re not on the table when I go out for an Indian; Aloo Gobi, and Aloo Parantha.  Both potato dishes (Aloo Aloo!), Aloo Gobi is a vegetarian dish made from potato, cauliflower and Indian spices (my mother in-law makes great Aloo Gobi) and Aloo Parantha is basically a veggie flat bread stuffed with potato and fried in butter (yum).  They are my absolute faves – they’re such great comfort food, perfect for this time of year.  So why not combine the two and have the best of both worlds, eh? 😉

Aloo Gobi Parantha

Ingredients

  • 250g of Potatoes, chopped (I used one Maris Piper and one Sweet Potato)
  • 1 Echalion Shallot, finely chopped
  • 250g roughly chopped Cauliflower
  • 100g roughly chopped Green Chillis (the smaller, the spicier!)
  • 225g Atta Flour
  • 1 tsp salt
  • 2 tbsp Oil
  • 100g Melted Butter
  • 125 ml Warm Water
  • 50g roughly chopped fresh Coriander
  • 1tsp chilli powder
  • 1 tsp cumin
  • 1 tsp garam masala
  1. First, make the dough: If you’ve got a bread maker then you’re good to go – pour in the water and oil first, followed by the flour and salt.  Run the “dough” program and then leave it to do the hard work! 😉
  2. Next make up the Aloo Gobi filling: boil the potatoes and cauliflower until soft, then pour out the water and mash.  Add the onion, green chillis, coriander and spices and stir together.
  3. Once the dough is ready, divide it into six equal balls.  Now the tricky bit; filling the parantha and then rolling it out without it spilling out the side, AND trying to keep it in a perfectly flat circle.  I’m RUBBISH at this part; I’m sure there’s a knack to rolling them out perfectly, but I’m still nowhere near figuring it out!  You’ve basically got to roll them out a little, plonk a spoonful of filling in the middle and then parcel it up and roll out the dough again until it’s flat and round.  Sounds easy, right?
  4. Heat up your frying pan with a little melted butter and cook the parantha on both sides, brushing with butter as you go.
  5. Serve hot with fresh yoghurt (I flavoured mine with a little turmeric) and tamarind sauce.

What’s your favourite Indian dish? 🙂

Chocolate-Speckled Easter Cake

When I said to Sunny that I was going to bake an Easter Cake last week he pulled a face and went, “Isn’t it a bit early for Easter Cakes?”  I pulled a face right back.  I mean – come on – we’ve both been scoffing mini eggs and creme eggs since they appeared on supermarket shelves way back in January.  Hey, you gotta make the most of them while they’re around, right?

Anyway, I’m pretty chuffed with how the cake turned out.  It’s a chocolate sponge (obvs) with buttercream frosting, crowned with a Wheetabix chocolate nest-full of mini eggs (in hindsight, Shredded Wheat would have probably looked better).  I had some frosting left over from Mother’s Day, so I used a bit of food colouring to turn it a sort of duck egg green, and then stirred in some grated chocolate to create a speckled egg effect.

Chocolate-Speckled Easter Cake

Ingredients

  • 175g Butter
  • 100g Caster Sugar
  • 190g Self Raising Flour
  • 100ml Milk
  • 35g Drinking Chocolate Powder (I’ve always used drinking chocolate over cocoa powder for my chocolate cakes – I prefer the taste!)
  • 3 eggs
  1. Set the oven to 180° and grease a deep cake tin (I used a reasonably small one).
  2. Cream together the butter and sugar in a bowl, then gradually whisk in the eggs.
  3. Stir in the flour and drinking chocolate powder, and then gradually add the milk to form a light and fluffy batter.
  4. Bake for one hour, or until a skewer inserted into the cake comes out clean.
  5. Allow to cool completely, then slice into three layers and sandwich with buttercream.

*The quantity of buttercream you’ll need will depend on the size of your cake.  To make the butter cream, generally speaking, for every 100g of butter, you use 200g of icing sugar.  

*To make the nest: stir melted chocolate into crushed Shredded Wheat or Wheetabix, then while wet, form into a nest shape on top of the cake.  I used two Wheetabix Bricks and half a big bar of Dairy Milk Chocolate.

What are your favourite Easter chocolates?  I’ve gone through about twenty family sized bags of mini eggs already.  🙂