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Roast potato & Cheddar parathas
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By Ravinder Bhogal
Parathas are delicious fried flatbreads; I think of them as India’s answer to the fry-up. There’s no bacon or sausages, but there is the seductive sizzle of something comforting being cooked in a pan. Stuffed parathas are a great way of using up leftover veg (red cabbage is good too), and adding cheese to melt and ooze makes them all the more irresistible.
375g white spelt flour, plus extra for dusting
1 tsp salt
4 tbsp oil or ghee, plus extra for greasing and frying
Lime pickle, to serve
300g leftover roast potatoes
1 heaped tsp cumin seeds, toasted and coarsely ground
1 heaped tsp Cooks’ Ingredients Ajwain
2 tsp Cooks’ Ingredients Chaat Masala
1-2 green birdseye chillies, finely chopped
25g pack fresh coriander, finely chopped
200g Essential Extra Mature Cheddar, grated
1 For the dough, mix the flour and salt in a large bowl, then add the oil or ghee and mix again. Gradually add 250-300ml warm water, a little at a time, kneading well until soft, springy and malleable. Cover with a clean tea towel and rest for 30 minutes.
2 To make the filling, coarsely mash the leftover roast potatoes. Mix in the spices, chillies, coriander and cheese, then set aside. Divide the dough into 8 balls. Dust each ball with a little extra flour, then keep them covered with a clean damp tea towel to prevent them from drying out. Grease your palms with a little oil. Take one ball in the palm of your hands and flatten to form a disc about 10cm wide. Place ¹⁄8 of the potato mixture in the centre and bring the edges of the disc together; pinch the top together to seal (this is similar to making a dumpling).
3 Flatten the top with your hands and keep pressing down to form a disc about 15cm wide. While flattening the disc, try to push the filling in the centre towards the sides, being careful not to split open the dough. Repeat with the remaining dough and potato mixture.
4 Heat a non-stick frying pan or tawa over a medium-high heat. Add a paratha; cook 1 side until lightly blistered (about 2 minutes), then brush liberally with ghee and flip. Cook for about 1 minute 30 seconds, then brush the blistered side with ghee and flip again. Cook for a further minute, until both sides are lightly blistered and golden. Keep warm in a low oven while you cook the remaining parathas in the same way. Serve hot with lime pickle and a cup of masala chai, if liked.
Typical values per serving:
This recipe was first published in November 2021.