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Basil Lachha Paratha with Tomato Curry

Serves 4
  • Steps
  • Ingredients


  • For the Lacha Paratha, place the flour, ½ teaspoon salt and a pinch of pepper into the bowl of an electric stand mixer fitted with a hook attachment. Mix on low speed to combine then gradually add 1 tablespoon of the grapeseed oil and the vinegar.
  • Increase the speed of the mixer to medium high and gradually add 1¼ cups of water, and mix until a soft dough forms and pulls away from the side of the bowl.
  • Remove the bowl from the mixer and cover with a clean, wet tea towel. Set aside to rest for 15 minutes. Portion the dough into 8 equal portions and roll into balls.
  • Sprinkle a clean work surface with flour. Roll out each ball to a diameter of 18- 20cm. Brush each portion with 1 tablespoon of softened butter and sprinkle with basil.
  • Roll the dough up into a cylinders then curl the cylinders to form scrolls. Tuck the end under the scroll and press together to hold in place. Refrigerate the scrolls for 10-15 minutes, or until the butter is firm.
  • Heat a large griddle pan over medium heat.
  • Remove the scrolls from the fridge. Using a rolling pin, roll out the scrolls gently until approximately 15cm in diameter and the layers are visible and separate.
  • Cook each scroll in the hot griddle, until golden on each side.
  • Meanwhile, place a medium frypan over medium heat. Add 1 tablespoon oil and 1 tablespoon butter. Once hot, transfer the cooked scrolls, one a time, to the frypan and cook until golden and crisp on both sides. Remove from the pan and set aside on kitchen paper in a warm place. Season lightly with salt.
  • Wipe the pan out with paper towel after cooking every second scroll then add more oil and butter each time, to prevent the butter burning in the pan.
  • For the Tomato Curry, crush 5 cloves garlic with a pinch of salt using a mortar and pestle. Set aside.
  • Place the oil into a medium frying pan over low heat and add the crushed garlic. Cook, stirring continuously, until fragrant, about 2 minutes. Add the chopped tomatoes to the pan and stir until the tomatoes begin to break down, about 2-3 minutes.
  • Add another pinch of salt and 1 tablespoon pate di peperoncini and stir to combine.
  • Finely grate the remaining garlic clove into the pan then add the remaining tablespoon of pate di peperoncini. Season with salt.
  • Cook over medium heat for 5 minutes, add the raisins and cover the pan. Reduce the heat to low and cook until sauce has reduced, about 5 minutes. Taste and adjust the seasoning with the sugar and a little salt, to taste.
  • To serve, transfer the Tomato Curry to a shallow serving bowl and garnish with toasted pinenuts. Serve with the Basil Lacha Paratha on the side.

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