One of our favourite styles of Indian bread is paratha, cooked in a tava or frying pan till golden and crispy on the outside. And this is how to take it to a new level; stuffing the paratha with spiced potato to give it a spicy, smooth inside. These are the best accompaniment to an Indian vegetarian meal, especially one that includes things which can be dipped into such as dhal. They are best served piping hot, with a little butter melted over the top to make them even more delicious. They can be made in advance and will keep for a day or so covered in the fridge; just reheat them either in the oven, or in a frying pan.

01.

Ingredients

400g Plain Flour
1/2tsp Baking Powder
1tsp Sugar
1tsp Salt
1 Egg
220ml Milk
3 medium Potatoes, boiled and roughly mashed
2tsp Garlic Ginger paste
2 Green Finger Chillies, chopped
3tsp Bombay Potato curry blend
1tsp Garam Masala
2tbs fresh Coriander leaf, chopped

02.

Method

  • For the dough; place the flour, baking powder, sugar, salt, egg and milk into a large bowl, then mix to form a dough. Knead the dough on a floured surface for about 10 minutes, until it is smooth, then cover with clingfilm and allow to rest for 15 minutes.
  • For the filling; heat 1tbs vegetable or coconut oil in a frying pan, then add the onion, garlic ginger paste and the chilli and fry until soft and beginning to colour. Next add the Bombay Potato blend and the Garam Masala, and keep frying for 2 minutes. Finally add the mashed potato and coriander leaf, and stir until everything is thoroughly mixed. Remove from the heat and allow to cool, then form into six balls.
  • Now to make the paratha; divide the dough into six balls, and roll each ball on a floured surface into a disc about 1cm thick. Place one of the potato balls into the middle of each disc, then bring the edges up around the filling so it looks like a big dumpling, twisting the top to seal it. Turn it over and sprinkle a bit of flour on the surface, then very gently roll it back into a disc. Heat a tava or shallow non stick frying pan and grease the surface. The pan needs to be pretty hot. Place the parathas in the pan, twisted side down, and let it cook, a couple of minutes. Brush a little butter onto the top then flip the paratha and cook for another couple of minutes. Keep on cooking, flipping every once in a while, until the paratha is golden on both sides. Melt a little butter on the top when it is ready