Ingredients
450g plain flour
2 Tbsp extra virgin olive oil
2 tsp fine salt
1¼ cups water
4 medium potatoes, peeled, halved
6 cups Asian greens, chopped
2 tsp black mustard seeds
1 tsp cardamom seeds
2 carrots, peeled and coarsely grated
½ bunch coriander leaves, chopped
½ bunch Vietnamese mint, chopped
4 green shallots, finely sliced
12 curry leaves, chopped
8 cloves garlic, minced
1 Tbsp fresh turmeric, grated
1 Tbsp ginger, grated
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp sesame oil
Cooking oil spray
Raita and lime wedges, to serve
Method
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Combine flour, olive oil and salt in a bowl. Add water and knead firmly for 5 minutes, until a smooth dough forms. Wrap in plastic wrap, then set aside for 1 hour.
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Meanwhile, steam potatoes until tender. Crush with a fork and set aside to cool. Steam Asian greens until just wilted, then set aside to cool.
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Toast mustard and cardamom seeds in a pan over low heat until aromatic. Mix with potatoes, greens, carrot, herbs, shallots, curry leaves, garlic, turmeric and ginger. Season with salt and pepper.
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Divide dough into 8 pieces and roll each out to a 15cm-wide, 50cm-long and 2mm-thick strip. Brush with a little sesame oil. Place a large spoon of potato mixture at the near edge. Fold right edge over to make a triangle. Continue folding, maintaining shape, until you reach the end. Repeat with remaining dough and filling.
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Spray a chargrill pan with oil and set over medium heat. Cook parcels for 6 minutes on each side, until crisp, then serve with raita and lime wedges.
