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Chris Low’s Puffy Paratha
Ingredients
Lentil Dhal
- 350g Red lentil
- 100g Yellow onion
- 150g Red onions
- 30g Garlic
- 45g Ginger
- 90g Tomato paste
- 15g Turmeric
- 15g Cumin
- 15g Red pepper flakes
- 5g Coriander, grounded
- 5g Ground cloves
- 15g Cinnamon sticks
- 400 ml Coconut milk
- 3 qt Vegetable stock
- 20g Salt
- 20 g Sugar
Anchovy Sambal
- 1500g Long finger chilis
- 129g Thai chilis
- 1290g Shallots
- 645g Garlic
- 129g Anchovies, rehydrated chopped
- 129g Shrimp, rehydrated chopped
- 50g Salt
- 200g Brown sugar
- 10g MSG
- Neutral oil
- 100g Tamarind
Paratha
- 1 Onion paratha
- Fresh Mint
- Thai basil
- Dill
- 1 tsp Sambal oil
- 8 oz Lentil Dhal
- 4 oz Stracciatella
- Lemon juice
- Salt
Instructions
- Sweat onions, garlic, ginger and tomato paste in oil.
- Add spices toast until aromatic.
- Add Lentils and toast for 2 more minutes.
- Add stock and coconut milk and simmer until lentil are tender and slightly broken.
- Season with salt and sugar.
- Blend chilis, shallot and garlic in oil until homogenous.
- Fry in pan until color darkens.
- Add anchovies and shrimp until aromatic.
- Season with salt, sugar, and MSG to taste.
- Fry paratha in 350f fryer until puffed up and crispy.
- While paratha is frying mix mint, Thai basil and dill together and season herb salad with lemon juice and salt.
- Heat lentil dhal.
- Lay the lentil down as a base (thin layer, should just cover the plate, like a sauce).
- Rest the fried paratha on top, followed by stracciatella which is smeared across the top of the paratha.
- Smear a small spoon of the sambal over the stracciatella.
- Add herb salad mix on top, and then a drizzle of sambal oil over everything.
