Ingredients
- 2 Cups Live Free Gluten Free All-purpose wholemeal or plain flour
- ½ teaspoon salt
- 100g Nuttelex or lard ( or you can use butter if you like )
- ½ Cup of water
- 2 teaspoons baking powder
- 1 large (300g) potato, chopped
- ½ (125g) kumara, chopped
- 1 teaspoon coriander Seeds
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ cup firmly packed fresh Coriander leaves
Method
Dough
- Place LFGF All-purpose wholemeal or plain flour & baking powder in a large bowl, rub in the Nuttelex or (butter).
- Stir in enough water to make ingredients cling together.
- Turn dough onto A floured surface, knead about 10 minutes or until smooth.
- Divide dough into 16 portions and roll each portion on a floured surface into a thin 16cm round.
- Stack rounds into a container with a lid layers to prevent drying out. You will need 2 rounds for one Parathas.
- Divide filling among the rounds, spread filling over ½ the rounds, leaving 7mm borders. Brush borders with water, top with remaining rounds. Press edges together to seal.
- Bake in moderate oven 180 deg until golden brown
Filling
- Boil or steam potato and kumara until tender.
- Mash vegetables coarsely, stir in spices and coriander.
- Serve with a fresh green salad for lunch or eat hot or cold for a snacks when on the run.
