stuffed paratha

Stuffed paratha

Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings

Ingredient

• 550g chapatti flour, plus extra for dusting
• 25ml vegetable oil
• 3 tbsp ghee

For the potato filling

• 550g Desiree potatoes, boiled, cooled, peeled and finely grated
• 5 green chillies, finely chopped
• 2.5cm piece of ginger, peeled and finely chopped
• 50g coriander, finely chopped
• 1 red onion, finely chopped
• 1 ½ tsp carom seeds
• 1 ½ tsp chilli powder

To serve

• 200ml Greek yogurt
• 1 tsp sugar
• 1 tsp crushed cumin seeds
• 50g cold salted butter, to serve

Direction

Method

• STEP 1

  Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.

• STEP 2

  Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.

• STEP 3

  Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.

• STEP 4

  Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.

• STEP 5

  Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.

Add To Shopping List