Description
Paratha flatbread and salad – what could they possibly have in common? As it turns out, crispy fried paratha is a superb accompaniment to a fresh, herbaceous salad! If you don’t have naan or paratha at home, check out my easy flatbread recipe.
Ingredients
Units
Salad
- 2 paratha/naan/pita/wraps/flatbreads
- 1 Tbsp oil
- 1 Tbsp butter
- 1/2 tsp sumac or chilli powder
- handful radishes
- 1 small cucumber
- 300g punnet multicoloured tomatoes (or a few large red tomatoes)
- small handful/8g chopped parsley
Dressing
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp vinegar
- 1/2 tsp sumac
- a smear of yoghurt for the base (about 1/3 cup)
- oil
- salt and pepper
Instructions
- Prepare the veggies. Halve the tomatoes, and deseed the cucumber with a spoon – this will help the salad stay crunchy. Cut the cucumbers into bite-sized chunks, sprinkle generously with salt and place them into a colander set over a bowl to drain. Thinly slice the radishes.
- Make the dressing – combine all of the ingredients in a bowl or salad shaker with 1 tablespoon of oil, and season with salt and pepper.
- Add leftover/cooked paratha to a pan, add oil, butter and spices, and fry, tossing the pan, until the paratha becomes crispy and crunchy.
- Smear the yoghurt onto a plate to form the base of the salad. Drain any liquid from the cucumbers and toss the cucumber with the radishes and tomatoes, then dress the salad.
- Spoon it onto a plate, dot in the paratha crisps, scatter over parsley and serve immediately.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Salad
- Method: Fry
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1
