The key to this set of parathas is in the 'fixings. Start with a sweet potato salad mixture (sweet potato, ginger, orange juice, maple syrup, olive oil, lemon juice, parsley and salt and pepper). Boil and cool one regular russet potato. Mash the sweet potato mix and the russet potato together in a bowl. Mix in some dry masala and some red pepper to taste. Place the filling into your partha dough (we've included some recipes for the dough in earlier posts :) ). Fold over the ends to cover the mixture, flatten, and then cook about 2 minutes on each side. Brush each side lightly with extra virgin olive oil.If you want a really good puff on the paratha and some extra flakiness (for the dough - getting flaky people is another story altogether) I've found using a rolling pin and doing multiple folds with the assistance of the pin is very helpful. A picture of the work in process and in the pan are included to the right. This one has a nice blend of hot spice, a bit of starch, some sweetness - it reminds me of a mellow BBQ marinade. Lisa has been hard at work on some chutneys this week including an apple coconut one that we are saving to eat with a Dodger game on Saturday. Pictures and and recipes to follow. Michael
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