1 1/2 cups wholemeal flour, plus extra to dust
1/4 cup vegetable oil, plus extra to brush
2 eggs, beaten
5 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1 green chili, chopped
1 inch piece fresh root ginger, peeled and grated
2 onions, peeled and finely chopped
10 curry leaves
1/2 teaspoons ground turmeric
1/2 cup raw prawns, peeled
Sea salt to taste
Prep: 30 mins | Cook: 20 mins
1. To make the dough, place the wholemeal flour in a large bowl. Gradually stir in the oil and about 2/3 cup water to make a soft, pliable dough.
2. Knead on a work surface for 3-4 minutes, then return to the bowl, cover and set aside for 1 hour.
3. To make the filling, heat the oil in a frying pan. Add the mustard seeds. When they start to pop, add the chilli, ginger, onions and curry leaves. Cook over a medium-low heat for 5 minutes, stirring occasionally, until the onions are soft.
4. Add the turmeric and a little salt and cook for 1 minute. Add the prawns and cook for 7 to 10 minutes, stirring occasionally, until they have turned pink and are cooked. Remove from the heat and set aside.
5. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on a board and roll out as thinly as possible, to make a paper-thin round, about 8 1/2 inches in diameter.
6. Heat a flat cast-iron griddle or large, heavy-based frying pan. Brush with oil and, when hot, add a round of dough.
7. Stir the eggs into the prawn mixture, then spread 3 tablespoons of this filling on top of the dough on the griddle pan. Cook over a medium heat for 5 minutes or until browned underneath.
8. Lower the heat, then carefully turn the paratha over with a spatula and cook for a further 5 minutes or until the prawn mixture is well stuck to the paratha. Turn it over again and transfer the paratha to a board.
9. Roll the paratha into a cylinder shape to enclose the prawn mixture. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve