Leftover roast potato parathas

Name: Leftover roast potato parathas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 300 g plain flour, plus extra for dusting; ¼ tsp salt; 1 tbsp sunflower oil

Chetna Makan's parathas are an ideal way to use up different vegetables.

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Makes8
CourseAccompaniment
Prepare30 mins
Cook30 mins
Total time1 hr
Plusresting

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For the dough

300g plain flour, plus extra for dusting
¼ tsp salt
1 tbsp sunflower oil

For the filling

About 300g leftover roast potatoes, coarsely grated
½ x 25g pack coriander, finely chopped
1 onion, finely chopped
1 green chilli, finely chopped
2½ cm ginger, peeled and finely grated
1 tsp Cooks’ Ingredients Chaat Masala
½ tsp Cooks’ Ingredients Garam Masala
½ tsp salt
1 tsp sunflower oil or ghee, for drizzling
Salted butter, to serve

Put the flour, salt and oil in a bowl. Slowly mix in enough water (about 160ml, or a little more, if necessary) to form a dough. Turn out onto a lightly floured work surface and knead for 1 minute, then put the dough into a bowl, cover and leave to rest at room temperature for 15 minutes.
Meanwhile, combine all the filling ingredients in a bowl and mix well with your hands.
Divide the dough into 8 portions and roll out each piece on a lightly floured surface into a circle, roughly 10cm in diameter. Place some of the filling in the centre of each circle and fold over the dough to enclose it. Pinch the dough together so the filling is sealed. Press each one gently, then roll into a circle, 15-17cm in diameter.
Heat a large dry frying pan over a high heat and cook the paratha for 1-2 minutes on each side, until lightly golden. Drizzle 1 tsp oil (or ghee) over each side and cook for another minute to make it deep golden and crispy. Repeat with the remaining paratha. Serve hot with some butter on top. Use your hands to rip the bread and dip it in the melting butter.

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