Parathas are an Indian flatbread with plenty of ghee to give them a delectable flavor with a somewhat gooey texture.
I made up a fusion dish, like an Indian deconstructed burrito, or an Indian flatbread/Mexican pizza. Fun stuff.
You can’t get crumbly chorizo in Fiji, only the sausage kind, so I blitzed it in the food processor to get closer to the texture of the real deal. I blitzed a carrot in, too, for veg.
1 small onion, sliced
1 bell pepper, chopped
4 chorizo sausages
1 can black beans
2-4 pre-made parathas
salt to taste
fresh lime juice or vinegar to taste
lettuce and tomato for garnish
Saute the onion and bell pepper in a large pan.
While the onion and pepper are cooking, ground the chorizo and carrot in a food processor, then add them to the pan. Cook for about 10 min., then stir in the black beans and cook for another 5-10 min.
While the chorizo mix is cooking, make guacamole by removing the flesh from the avocados and mashing in a bowl with salt and fresh lime juice to taste. If you don’t have lime, you can splash in vinegar for a tart touch.
When the chorizo mix is ready, heat up each paratha in a pan until golden brown on one side, then flip to brown the other side. Should take about 2 min. per side.
Serve the chorizo mix on the parathas and garnish with guac, lettuce and tomato.