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Community Garden

Our vegetables are growing beautifully and should be ready to harvest in the coming weeks. We warmly welcome any support from our school community with weeding, helping to ensure the plants have the space they need to thrive.

RECIPE

Paratha – Stuffed Pakistani Flatbread

With thanks to Nubala (Miraal’s mum) for sharing her delicious recipe.

Potato Filling

• 2 small brown onions, finely chopped

• 2 tablespoons fresh coriander, finely chopped

• 1 tablespoon cumin seeds

• 1 teaspoon ground pepper

• Salt, to taste

• 9–10 boiled potatoes, mashed

• 1 tablespoon ground coriander seeds

   

Mix all ingredients together in a bowl until well combined.

Dough

• 2 kg wheat flour

• Approximately 3 cups water

• A pinch of salt

• 3 tablespoons ghee

   

Combine all ingredients and knead until the dough is soft and no longer sticky. Cover and rest in the fridge for at least 15 minutes.

Mint Yogurt Dip

• Fresh mint and coriander

• Cumin seeds

• Salt

• Pomegranate seeds

• Yogurt

   

Crush the mint, coriander, cumin seeds, salt, and pomegranate seeds together, then mix through the yogurt.

Cooking Method

Divide the dough into small balls. Roll each ball into a flat circle, place some potato filling in the centre, and fold to enclose. Gently roll again into a flat circle (approximately 2 cm thick).

Heat 3–4 tablespoons of ghee in a frying pan over medium heat. Cook each paratha until both sides are golden brown, brushing lightly with ghee as it cooks.

Serve warm with the mint yogurt dip.

Enjoy!