Alu Paratha with Lemon Achar
Every morning that we were trekking in the Himalaya, we were woken up with hot tea brought to our tent; if that one action doesn’t set the scene for how much we loved being in India, I don’t know what could. Beyond stating over and over again how extraordinary the magnitude of the Himalayas is, and how I tried to find new spaces in my head and heart to cram it all in, I really can’t find a way to wrap words around the experience. It was as though every spiritual teaching I have ever happened upon, all the beautiful passages of poetry, every minute of yoga practice, and all the meditation I have ever sat in, all met in a point of singularity, and what really, really blew my mind was how they all just fell away, in an instant. And there I was breathing and walking. Breathing and walking became the most incredible things. Stuff I’d be doing, let’s face it, for quite sometime now, these everyday things, all of a sudden became truly sacred. And that’s pretty much how it played out, from one moment to the next, so overwhelmed with the beauty of breathing and walking in surroundings that asked nothing more or less of me. Insane levels of peace right there. Wake up tea indeed. And that’s before we found ourselves sitting in the kitchen of an 1100 year old Buddhist monastery. Crazy beautiful.
And of course there’s so much more, there always is. And it’s still coming, even now that we’re home. I love that. And Alu Paratha, I love Alu Paratha. If there was a quintessential meal for me while we were in India, it was Alu Paratha, with Achar (pickle) and chai. So good. It’s our new Sunday brunch now that we’re back, and if the Gayatri Mantra is loud enough in the background, it just about tastes like the real thing – only with Spelt Flour, Vegan Butter and Almond Milk. Here’s our rendition of the originals if you’d like to create your own Little (Vegan) India.
Lemon Achar (Pickle)
The lemon achar will need to be made a few weeks before hand to allow the skins of the lemon quarters to soften, this is when you’ll know it’s ready.
1/2 tablespoon mustard seeds
1/2 tablespoon black peppercorns
1/2 tablespoon fennel seeds
1 teaspoon cumin seeds
3-4 strands of saffron
1 small dried chilli
1 teaspoon Himalayan salt
4 organic lemons
300 ml mustard seed oil
Lightly dry roast the spices in a pan until fragrant and popping, then add the salt and saffron and roughly crush in a mortar and pestle.
Cut the lemons in quarters and remove the pips. Put in a bowl and stir the spices through to coat the lemon quarters. Put the quarters into sterilised jars, stacking the fruit as you would for preserved lemons.
Gently heat the mustard oil in a pan until it is hot, but not smoking. Add the small chilli into the jar and pour the hot oil over the lemons. Make the jar airtight and leave for at least a week until the lemon skins have softened, again in the same way preserved lemons do.
For the paratha:
1 cup organic spelt flour
1/2 cup water
1/2 teaspoon Himalayan salt
2 tablespoons organic coconut oil
For the alu:
2 organic potatoes
1 tablespoon organic coconut oil
1 teaspoon Himalayan salt
1/2 teaspoon garam masala
1 teaspoon cumin seeds, toasted
1 tablespoon fresh lemon juice
Boil the potatoes, drain and cool. Mash together with the spices, salt and lemon juice.
Mix the spelt flour with the salt and rub in the coconut oil. Slowly add the water until you have a workable dough.
Split the dough into 4 pieces and roll each piece out to about 1/2 cm thick. Place a tablespoon of the potato mix in the centre of each and fold the edges of the dough over the potato like you were wrapping a present. Turn the dough over and gently roll out as thinly as possible to spread the potato mix throughout the bread, but trying not to break the dough and let the potato bust through. This can take a little practice!
Heat a flat grill plate and cook each paratha until golden, flipping halfway through the cooking time to cook both sides evenly.
Serve with lemon achar and chai.