Leftover roast potato parathas

Leftover roast potato parathas

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
  • 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


  1. 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.

  2. Meanwhile, combine all the filling ingredients in a bowl and mix well with your hands.

  3. 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.

  4. 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.


Typical values per item when made using specific products in recipe


1,048kJ/ 249kcals



Saturated Fat












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