Paratha with Pickle

Flaky layered whole wheat flatbreads cooked with ghee until golden, served with tangy mango pickle and lassi.

Ingredients

• 500g basmati rice
• 300g roti
• 2 tsp grated fresh ginger
• 1 tsp ground cumin
• 1/4 cup ghee
• a generous handful of fresh spinach
• a handful of fresh curry leaves, chopped
• a generous spoonful of plain yogurt
• 400ml coconut milk
• 1 tsp red chili powder
• a generous handful of potatoes
• a drizzle of heavy cream

Instructions

1. 1

   Gather and prep the idli batter and chickpeas, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and cauliflower florets, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chickpeas, season with ground turmeric, and cook until just done, about 15 mins.

5. 5

   Warm the idli batter alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the idli batter and spoon the cooked mixture over the top.

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