Stuffed Paratha Parcels

Name: Stuffed Paratha Parcels (Petti Pattiri)
Yield: Makes 6
Cuisine: Moroccan
Ingredients: 225 g (8 oz) boneless lamb from the leg cut into 3 cm (1¼ inch) cubes; 1 tsp chilli powder; 1 tsp ground coriander; ¼ tsp ground turmeric; 2 garlic cloves crushed; 2.5 cm (1 inch) piece fresh ginger finely grated; 3 hard-boiled eggs sliced in half; 1 dsp vegetable oil; ¼ tsp bicarbonate of soda; 100 g (3½ oz) plain flour; 225 g (8 oz) wheat flour or chapati flour; 225 g (8 oz) wheat flour or chapati flour; ½ lime juiced; salt; 1 tbsp fresh coriander chopped; 2 sprigs curry leaves (approx. 12 leaves); 3 cm (1¼ inch) piece fresh ginger grated; 3 garlic cloves crushed; 4 green chillies chopped; 2 small onions diced; 2 tbsp ghee; oil for deep frying

Petti Pattiri

Preparation info

Makes
6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

These innovative parcels are very tasty, and transform a simple Indian bread dough into a particularly moreish snack - an exotic second cousin once removed of the Cornish pasty.

Ingredients

225 g (8 oz) boneless lamb from the leg cut into 3 cm (1¼ inch) cubes
1 tsp chil

Asia
Africa
India
Morocco
Snack
Mediterranean

Method

Place the meat in a large saucepan and add the chilli, coriander, turmeric, garlic and ginger. Pour over enough water to cover the meat (approximately 500 ml/18 fl oz), cover with a lid, and simmer for 1-1