Name: Stuffed paratha
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Indian
Ingredients: 550g chapatti flour plus extra for dusting; 25ml vegetable oil; 3 tbsp ghee; 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; 200ml Greek yogurt; 1 tsp sugar; 1 tsp crushed cumin seeds; 50g cold salted butter to serve

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

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.