I've never heard of Aloo Paratha. I've discovered that it's a stuffed flatbread. Not unlike the Italian calzone. At least the version that's described in the Healthy Bread in Five Minutes A Day cookbook. Although when I do a google search....I see something completely different. But you know what? It's good...so....does it really matter?
As you might guess, this was another assignment from
Click on the photo to find out more about this super cool, super supportive, informative awesome learning experience bread club. It's going to be going on for a very long time...we have a whole cookbook to work our way through so feel free to jump right in. We'd love to have you...and I know you'll love Michelle from Big Black Dogs as much as the rest of us do (Michelle organizes this whole thing and keeps us on track).
So basically, we used the Whole Wheat Olive Oil dough (the same dough that I used to make the rolls that I used for my Cheeseburger Meatloaf Sandwiches). Only this time there was no second rise needed.
One of my favorite spice mixtures is curry. The last time I went to the local middle eastern market, they had 2 kinds of curry...one was regular and the other was spicy
For this recipe, I decided to go with the spicy. Although I was disappointed. I was hoping for a bit more heat. Oh well....it still tasted good. This curry powder was mixed with mashed potato (not the mashed potatoes that get served with fried chicken....no milk....just a potato mashed up), butter (or ghee if you can find it), oil and peas.
A very nice mixture of flavors. Then the dough was rolled out to about 1/8 inch and the mixture was place on 1/2 of the dough round
Wet the edges, fold the dough over and pinch it together. Then cut a few slits in the top
Bake for about 25 minutes in a hot 450' F oven and you have yourself a very nice appetizer or meal in itself.
But I wanted to play...and I remembered that I had this really nice Curried Chicken-Rice Salad recipe that I hadn't made in a long time. (I've had the recipe for so long that I don't even remember where I got it. Some magazine I'm sure.) I just had to try it with this bread...I had a feeling it would go wonderfully, especially with the curry in it.
Curried Chicken Rice Salad
1/2 cup mayonnaise
1/2 cup sour cream (or plain yogurt)
1 tsp curry powder
2 Tablespoons grated fresh ginger (or 1/2 tsp ground ginger)
1/4 tsp salt
1/4 tsp cayenne pepper
3 cups cold cooked rice
2 cups cut-up chicken
2 stalks celery, chopped
1 small bell pepper (I like to use orange, red or yellow)
1 15 1/4 oz can pineapple chunks, drained
Mix together the mayo, sour cream and spices (curry, ginger, salt, cayenne) in a large bowl. Stir in the rice, chicken, celery, bell pepper and pineapple. Cover and refrigerate for about 2 hours or until chilled.
(actually, for the bread, I didn't chill it first)
And follow the same directions for the potato filled Aloo Paratha
and you end up with this yummy dish
With the rest of the Curried Chicken-Rice Salad....
Serve it on a bed of lettuce with a few slices of tomatoes....
Perfect for a nice light, refreshing lunch
This salad, even though I didn't use the hot curry powder....has a bit of a kick to it from the cayenne pepper. It's one of my favorites!!! If you want to take it on the go....just wrap it up in a lettuce leaf like a burrito and you're on your way
Printable Version: Curried Chicken-Rice Salad