Kimchi parathas recipe | delicious. magazine

Name: Kimchi parathas recipe | delicious. magazine
Ingredients: 300g kimchi, drained (see tip), plus extra to serve; 375g chapati flour (from Tesco, Ocado and Holland & Barrett), plus extra for dusting; 1 tsp salt; 4 tbsp oil or ghee, plus extra for greasing and frying; 275-300ml warm water; To serve; Fried eggs; Spring onions, finely sliced

www.deliciousmagazine.co.uk

Ravinder Bhogal's kimchi parathas take influence from Indian and Korean cooking. They make a really delicious brunch when topped with fried eggs

View Original

Share this recipe:

Ingredients

300g kimchi, drained (see tip), plus extra to serve
375g chapati flour (from Tesco, Ocado and Holland & Barrett), plus extra for dusting
1 tsp salt
4 tbsp oil or ghee, plus extra for greasing and frying
275-300ml warm water
To serve
Fried eggs
Spring onions, finely sliced