Smoked trout-stuffed paratha

These trout-stuffed Indian breads spell party. The filling can be prepared the day before, making them quick to put together on the day. If it's an outdoor affair you're hosting, the flatbread also cooks well on a lightly oiled barbecue hot plate.

• serves

  4

• prep

  25 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 3 Dutch cream potatoes (about 480g), peeled and chopped
• 1 tsp vegetable oil, plus extra, for brushing
• 1 tsp black mustard seeds
• 2 long green chillies, seeded and finely chopped
• 1 pinch cayenne pepper
• 150 g piece smoked trout
• ¼ cup coarsely chopped coriander
• 250 g red and yellow grape tomatoes, halved
• 2 Lebanese cucumbers, chopped
• sheep’s milk yoghurt and lime halves, to serve

Paratha

• 225 g plain flour, plus extra for kneading
• 1 pinch sea salt
• 2 tbsp melted ghee
• 160 ml cold water

Instructions

Cook the potato in boiling salted water until tender, then drain well, cool and coarsely crush.

Meanwhile, for the paratha, combine all the ingredients in a bowl, then turn out onto a lightly floured work surface and knead until a smooth dough forms. Place in a lightly oiled bowl, cover and stand for 20 minutes.

Heat the vegetable oil in a small frying pan over low-medium heat. Add the mustard seeds and cook, shaking the pan continuously until they begin to pop. Add the green chilli and cook for 30 seconds, then remove from the heat and add to the potato. Add the trout, then season to taste with salt, pepper and cayenne pepper and combine well. 

Divide the dough into 4, then press out each piece of dough into a rectangle about 15 x 26cm. Place one quarter of the filling over half of each rectangle, then fold over and press down with the palm of your hand to seal well and even out the parcel as thinly as possible without breaking the dough.

Heat a large heavy-based non-stick frying pan over medium heat. Lightly brush the paratha with oil, then cook for 3-4 minutes on both sides or until golden and crisp.

Combine the tomato, cucumber and coriander in a bowl, drizzle with a little vegetable oil and season. Serve the paratha topped with tomato salad and a spoonful of yoghurt, with lime wedges on the side.    

 

Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Platter from the r.e.a.l store; bowl from The Country Trader.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.