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Making stuffed flatbread - but sauce?

y
youareabunny Apr 12, 2013 03:27 PM

I'm making paratha stuffed with spinach and emmental cheese. Will be flavoring with some onion and garlic, s and p, but I'm a bit lost on a sauce/dip. My inclination is some sort of tomato sauce but I'm only familiar with marinara or salsa.

I have creme fraiche and tomato paste. Can I do something with that? I think I want a cold sauce. When I dip chips I've mixed sour cream and sriracha but not sure that is appropriate here and I don't have sriracha anyway.

Something lemony maybe? Any ideas welcome. I'm not a sauce person. Thanks.

  1. y
    youareabunny Apr 13, 2013 01:45 PM

    Ok so I stuffed them with some spinach, shallot, emmental and lentil. Lentil because as usual I highly misgauged the spinach which comes in a bag of frozen cubes.

    The sauce I did the jam sort of salsa. And a creme fraiche with cucumber, lemon and garlic.

    It was pretty good but I didn't put enough salt in the filling, normally I can eat paratha alone so it was good with the sauces.

    I think I'll buy some chutneys at the Indian store cause I miss them :) easier than buying the spices, for now.

    Thanks all for your suggestions. I was going to take a picture but even with my new rolling pin my parathas were not round. One was like a pentagon and one was more amoeba ish. I know your supposed to turn in 8ths or something but I was a bit lazy.

    1. l
      LUV_TO_EAT Apr 13, 2013 11:07 AM

      Why not fusion up a traditional tomato marinara sauce by adding some indian spices....kindof like Country Captain Chicken

      1 Reply
      1. re: LUV_TO_EAT
        y
        youareabunny Apr 13, 2013 01:03 PM

        Don't have any really. Lol. I've invested in some in San Diego (in Paris ATM) and I'm debating on how much I want to invest in it... Cuz when I cook Indian it's at most for 1-2 people. And spices go bad after a while.. And I don't like those self serve bins of spices (or of any product other than produce, really), not that they carry all the Indian stuff anyway.

        I've thus far gone with an analgam of everything suggested ;) stuffed my parathas, letting them rest and going to roll and cook in a minute.

      2. PotatoHouse Apr 13, 2013 10:31 AM

        I would go with aTzatziki myself, but I'm partial.

        1. r
          Rasam Apr 12, 2013 07:26 PM

          Traditional accompaniments for parathas include (but are not limited to) raita, and chutney.

          Here is a raita made with creme fraiche (Jamie Oliver recipe):

          http://www.jamieoliver.com/recipes/lamb-recipes/lamb-balti

          Yes, the link says lamb, but the raita recipe is below that and seems simple, and has the lemony tang you want.

          There seem to be thousands of tomato chutney recipes on the internet, and here is just one:

          http://localkitchenblog.com/2012/10/0...

          It looks like something you can adjust to making with tomato paste.

          2 Replies
          1. re: Rasam
            y
            youareabunny Apr 13, 2013 02:34 AM

            I'm familiar with the chutneys. My friends mother serves chutneys with her parathas but it's never been something I could make since I'm missing way too many spices.

            That raita sounds perfect though and I pretty much have all of the ingredients. Thanks

            1. re: Rasam
              boogiebaby Apr 13, 2013 10:04 AM

              +1 to what Rasam said.

            2. Kris in Beijing Apr 12, 2013 03:52 PM

              >>I'm not a sauce person. <<

              So, does that mean you
              a) don't LIKE sauces or
              b) aren't really a great sauce-creator?

              If a-- skip the sauce. Maybe melt/brown/broil a little more cheese on top at serving time.

              If b--
              a dip of roasted garlic and the sour cream with just a dash of nutmeg
              a "salsa" of tomato paste, chilled grilled onion, and a touch of water to loosen it up

              3 Replies
              1. re: Kris in Beijing
                y
                youareabunny Apr 12, 2013 03:58 PM

                A little from column a and a lot from column b. I'd be fine eating the paratha as is but I think I need to add something more to the mix and the man would be happier with it.

                I can cook decent things but sauce paring is beyond me.

                Hmm that sounds interesting! I like the idea of tomato partly because everything so far is beige and green :). I'm guessing it has to be a small amount of tomato paste, otherwise itll be too much acid?

                I made soup the night before I left to Rome last week and I put too many tomatoes so I vomited from 11p-5a. I know it was just a reaction cuz bf was fine. And tomato paste is very concentrated and can be acidic... Should I add sugar? Or will the onion be sweet enough?

                1. re: youareabunny
                  Kris in Beijing Apr 12, 2013 06:22 PM

                  Make your salsa more like Tomato Jam:

                  1/2 Small Onion Chopped
                  dash EVOO
                  6-8oz can tomato paste
                  ¼ cups Granulated Sugar
                  1 rounded tablespoon Brown Sugar
                  2 teaspoons Cider Vinegar
                  ¼ teaspoon Salt
                  1/2 teaspoon Coriander
                  1 teaspoon Cumin
                  Juice Of 1 Lemon

                  Cook onion in EVOO until "melted" then add to all other ingredients.
                  Heat to nearly boiling the let simmer on low for 20-30 mins until very thick-- "jam."

                  1. re: Kris in Beijing
                    y
                    youareabunny Apr 13, 2013 02:35 AM

                    Interesting technique! I think I will try that and a few other dips and see what we like. Thanks.

              2. v
                Violatp Apr 12, 2013 03:46 PM

                You can definitely make a dip out of the creme fraiche. I'm not feeling the tomato paste myself, but do you have any additional garlic? Maybe some roasted garlic in the creme fraiche. Or lemon for something brighter.

                1 Reply
                1. re: Violatp
                  y
                  youareabunny Apr 12, 2013 03:50 PM

                  Yeh the paste is iffy I'm just trying to find a reason to use it lol. Figured I'd ask first before I have to throw away a horrible sauce.

                  Lemon and garlic do sound good, just have to pick a vehicle - mayo or creme fraiche! Maybe I'll try both.

                2. g
                  gratefulgal828 Apr 12, 2013 03:40 PM

                  Might be nice with a honey mustard or a lemon/garlic aioli.

                  1 Reply
                  1. re: gratefulgal828
                    y
                    youareabunny Apr 12, 2013 03:47 PM

                    Good idea! but I fear aioli. I tried to make mayonnaise by hand last week and failed miserably so I put it in my hair. No access to blender, immersion blender either lol. I think problem was my whisk is huge so I wasn't getting enough mixing done (tines too far apart). I made mayonnaise once by hand and it was successful, but smaller whisk back then.

                    Maybe I can use pre made mayo and add lemon and garlic >.<

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