Punjab Potato Farl

 When CJ was a week old Grandma, EJ and I visited McCarthy's Tea Room for his first restaurant experience.


 While he cooed and snuggled we both enjoyed Punjab Paddy, a McCarthy original that fused Irish and Indian flavors in a delicious plate.

The menu described it as "A breakfast homage to Gaelic Storm's song of the same name. Created by our owner, Neville. Girdled potato farl, sauteed spinach, eggs cooked to order, and a girdled tomato, all brought together with a Tikka Masala sauce."

I filed the meal away to recreate when DaddyO returned home but didn't remember it till a couple nights ago. The recipe is simple and most of the ingredients will probably be on hand. We played with the recipe a little but it was still as delicious as the first time I tried it.

First we made the potato farl.

2 cups hot boiled potatoes
Scant 1 cup flour
1 teaspoon salt
1 tablespoon butter + more for griddle

While hot, mash potatoes well with salt and butter. Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable. 

Divide and roll/press into a circular shape about 9″ and 1/4″ thick.

Finally, grill in a hot, greased griddle or pan until well browned on both sides.

We then took sauteed kale, over easy eggs, chopped tomatoes and tikka masala sauce, and composed the dish.


The dish was ready and we could enjoy this delectable meal in the comfort of our own home. 

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