Week two of my Facebook LIVE COOKERY CLASSES brought Chilli Cheese Parathas to the kitchen! Once you’ve been introduced to the deliciousness that is stuffed parathas, there is no turning back.
Chilli and cheese is such a great combination but you can stuff your parathas with whatever you like! Gobi Parathas (spiced cauliflower) are the paratha of choice in my home. Oh and Cheeni Parathas, which are stuffed with ghee and sugar. Honestly, you are winning whatever you choose. You can also use the dough to make plain chapatis or parathas which make the perfect accompaniment to your favourite curry or simply with a fried egg on top.
Have a go and let me know how they turn out for you! If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for next week’s class, comment below or drop me a message on Instagram. I would love to hear from you!
1 cup (130g)chapati flouryou can also use plain flour
1/4 cup+ 1 to 2 tbspwarm water(this is a rough guide, you may need more or water depending on your flour type)
Oil for kneading
For the stuffing:
150ggrated cheeseI like to mix 1/2 cheddar & 1/2 mozzarella for flavour & texture but you can you use what you like!
1/2medium onionfinely diced (I like to use red, you can you whatever you have)
1green chilli finely chopped or you can use chilli flakes/chilli powder
Handful fresh corianderfinely chopped
3/4tspSaltor acc to taste
You will also need:
A non stick chapati tava pan/crepe pan/ non stick frying pan
A rolling Pin
A bowl with some chapati/plain flour in it for dusting
Place the flour in a mixing bowl. Add the yoghurt and rub in really well using your finger tips until it is completely mixed in. Then, add the water little by little. Use your hand to combine the flour and water to make a dough. You are looking for the dough to be soft and tacky but not overly wet.
Now, very lightly grease your hand and begin to knead the dough for 2-3 minutes until you have a smooth and pliable dough. Cover with cling film/damp tea towel and leave aside for 10-15 minutes.
In a bowl, mix together the stuffing ingredients. Keep aside.
Now heat a tava/non-stick frying/crepe pan on high heat. Once the pan is hot, reduce to a low heat whilst you prepare the parathas.
Divide your dough into 4 equal dough balls. Roll each one so they are smooth and round.
Dip one dough ball into the bowl of dry flour and with a rolling pin, begin to roll out until the size of a starter plate, forming a chapati
Divide your cheese stuffing into 4 portions. Place one portion of the stuffing in the centre of the chapati and bring together all of the edges so that they meet in the middle. Press down so it is sealed.
Dip the sealed stuffed dough ball in the flour and shake off any excess. Place on your work surface and roll out gently until it is 7-8″ in diameter and even in thickness all the way around.
Increase the heat of your pan to the maximum setting. Carefully pick up the paratha, web your fingers and flip the paratha from hand to hand to get rid of any excess flour.
Place it on the hot pan. When it changes colour and small bubbles begin to appear turn it over and cook the other side.
Cook until paratha is golden, then fip and cook until golden and all over and crispy. Finish by smearing a teaspoon of ghee or butter. • Make the rest of the parathas using the same process. Keep them wrapped in a towel or foil until ready to serve.
We are all adjusting and adapting to a very new style of living right now. It’s resulted in huge change across the board and for every individual, that has translated to mean different things. The biggest change for me has been shutting shop at The Spice Club and closing my cookery school doors. It’s been very hard but I have been trying to focus on how I grateful I am that as a job, I get the opportunity to share my cookery knowledge with others and actually see my students benefit from it in their own kitchen.
Given the situation I am in, I’ve decided to take this opportunity to continue sharing. Via social media, posting recipes on here and as of yesterday by means of LIVE ONLINE COOKERY CLASSES on Facebook. I taught one of my favourite dishes yesterday, Sukha Aloo. It’s a fav because it takes 10 minutes to cook and scores high marks in the taste department (that’s an actual place in the brain). If you’d like to re-watch it and follow as I cook, you can do so here. Or if you’d rather not watch me jibber jabber, you can scroll down and read the recipe below.
I wil be doing regular FB Live cookery classes. My next one will be next Friday 3rd April at 4pm GMT. Hope to see you there!
575gpotatoesred/desiree are ideal, cooked & peeled & cut into bite-size pieces
1 1/4 tspsalt or according to taste
1/2 tspamchur/mango powderoptional
1green chillifinely chopped or 1/4 tsp chilli powder
Handful fresh corianderroughly chopped, optional
Heat oil in a pan. Once hot, add the cumin seeds. Give them a quick mix and then add the onions.
Sauté for 2-3 minutes on medium/high until light golden in colour. Now add the tomato puree along with 4-5 tbsp water and mix well.
At this point, add the potatoes and sprinkle over the salt as well as all of the dry spices and green chilli. Mix well.
Finish with fresh coriander and mix once again. Turn off heat. Taste for salt/chilli and adjust accordingly.
To cook the potatoes, you can boil them. OR I cook mine in the microwave as it’s easy/no washing up. To do this, wash potatoes, then place in a freezer safe bag (or any clean small plastic bag) and tie it up. Pierce a hole in it and then place in the microwave on high for 8-10 minutes or until cooked.
Presenting my Punjabi samosas! I didn’t intentionally make these samosas to be part of the #spiceclubstaples recipe collection but upon reflection I think they deserve a place here.
The pastry is made from plain flour, oil, salt & water = store cupboard classic. Stuffing wise, the classic is spiced potatoes & peas, but actually, you can technically stuff them with whatever you like. Sweet potato, cauliflower, carrots, cabbage, paneer – feel free to mix together what you have in your fridge to create your own bespoke samosa. I’ve made chocolate and marshmallow samosas in the past so you have permission to go crazy.
There is a step by step tutorial on my Instagram Highlights which may help with giving you a better idea on things like dough texture etc. Making samosas are best shown how to be made in person but I have tried my best to jot it all down for you in this recipe!
Little tip – once the samosas have been filled and sealed, you can actually freeze the samosas. Then, when you’re craving a fresh samosa in the future, you can simply remove from freezer, defrost and then fry until golden! Also – if you have any leftover pastry, you can cut them into rounds using a cookie cutter and then fry until light golden and crisp – these are Indian savoury tea biscuits called Papdi – we eat these alongside a hot cup of chai!
Disclaimer – samosas are a labour of love to make, but they’re ABSOLUTELY worth the effort. I hope you enjoy making (and eating) them!
¼ cup approxwaterusing same vessel that was used to measure flour
To make the stuffing:
8tbsppeas(frozen peas work well)
4 largecooked potatoes (approx 500g in total)I cook mine in the microwave but you can also boil.
1 1/2 tspsalt or according to taste
¾tspamchur/mango powder If you can’t source this, you can add a squeeze of lime juice
1 tspgaram masala
1-2green chilliesfinely chopped
Largehandfulfresh corianderfinely chopped
You will also need:
2 tbspplain flour mixed together with 4 tbsp water to create a thick, smooth paste(this will be our pastry glue)
oilf or deep frying
To make the dough:
To a bowl, add the plain flour, carom seeds, salt and oil. Spend a couple of minutes rubbing the oil into the flour. It should create a bread crumb type of consistency. Once the oil has completely mixed in, gradually add the water little by little. Mix continuously – you are looking to create a tight dough that is quite firm. (Note, you may need to adjust the amount of water slightly depending on your brand of flour).
Cover dough with damp cloth or cling film and allow to rest for 15-20 minutes.
To make the stuffing:
Heat oil in a pan. Once hot, add the cumin seeds. Mix. Then add the crushed coriander seeds, ginger and peas and cook for 1 minute on medium heat. When the ginger turns light golden, turn off heat and keep aside.
Using your hands, peel the potatoes. Then roughly mash the potatoes using your hand, into the pan. Add the salt, remaining spices and fresh coriander and mix well. Taste for salt/chilli/tartness and adjust to accordingly.
To prepare the samosas:
Heat a non-stick frying pan on a very low heat.
At the same time, pour 4-5” oil in a small sauce pan/wok and heat on a low heat. (We will be frying our samosas in this oil).
Divide the dough into 4 portions and roll each one into a ball. Using a rolling pin, roll out a dough ball into a circle (approx. 8″ diameter).
Place the rolled out circle on the non-stick frying pan for 10-12 seconds and then remove and transfer to a chopping board (cooked side down, raw side up). Be careful not to overcook the dough – we cook it slightly to help firm it up so it is easier to handle. Cut the circle in half to create 2 semi-circles.
Spread the flour paste around all the edges of each semi circle and using both hands, fold the semi circle into a cone shape. Hold the cone and ensure that the joint of the edges creates a sealed seam in the middle of the cone. Hold this in one hand and begin to stuff with the potato mixture so the cone is 3/4 full.
Press the filling down with your fingers and seal the top of the cone to form a triangle shape. Pinch along the top edge to ensure it is completely sealed. Repeat with the remaining dough balls.
Once the oil is hot, add each samosa to the wok for frying. Be careful not to overcrowd the pan (it’s best to fry in batches). Fry on low/medium heat for 8-10 minutes. Turn the samosas in the oil every couple of minutes. Once done, they should be golden brown all over and the pastry should be crisp to touch.
Use a slotted spoon to remove each samosas – being mindful to drain off as much oil as possible before draining on kitchen paper. Repeat with remaining samosas and serve with your favourite chutneys.