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Ingredients
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
Method
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.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,048kJ/ 249kcals
Fat
8.6g
Saturated Fat
4g
Carbohydrates
36g
Sugars
2.1g
Fibre
2.6g
Protein
5.2g
Salt
0.9g
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