Parathas are Indian flatbreads. When filled, they can make a great snack or light lunch. Try using chopped cooked chicken or paneer cheese for a vegetarian alternative
Prawn balti stuffed parathas
- Preparation time: 20 plus resting
- Cooking time: 10 minutes
425g wholemeal plain flour
1 tsp salt
3 tbsp vegetable oil
180g pack raw jumbo king prawns, roughly chopped
100g Waitrose 1 Baby Corn, sliced
4 salad onions, sliced
3 tbsp Cooks’ Ingredients Balti Curry Paste
2 tbsp chopped coriander
3 tbsp ghee (clarified
1. Place the flour and salt in a large bowl, and add the oil. Gradually mix in approximately 300ml warm water to form a soft dough. Transfer to an oiled bowl, cover and leave for 30 minutes.
2. Meanwhile, mix together the prawns, baby corn, salad onions, balti paste and 1 tbsp coriander. Heat 1 tbsp ghee in a frying pan and fry the prawn mixture for 4-5 minutes until cooked through.
3. On a floured surface, divide the dough into 4 pieces and roll each out into a thin round, about 22cm in diameter. Heat a little of the remaining ghee in a frying pan and add 1 paratha. Spoon a quarter of the prawn mixture onto half the paratha, spreading it around. Fold the plain side over and cook for 1-2 minutes until golden. Flip the paratha and cook for a further 1-2 minutes. Repeat with the other 3 parathas.
4. Cut each paratha into 3 triangles and scatter with the remaining coriander.