Maris Piper & onion parathas
Waitrose and Partners

Maris Piper & onion parathas

These parathas are addictively crisp on the outside yet have a wonderfully chewy interior. Feel free to add a few handfuls of sharp Cheddar to the stuffing if you are a fan of oozy melted cheese.

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  • Makes4
  • CourseLunch
  • Prepare35 mins
  • Cook25 mins
  • Total time1 hr
  • Plusresting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 250g wholemeal flour, plus extra for dusting
  • 1 tsp ghee, plus extra for greasing and frying


  • 300g Maris Piper potatoes, boiled, mashed and cooled
  • 1 small red onion, very finely chopped
  • 1 green chilli, very finely chopped
  • 1/2 x 25g pack coriander, very finely chopped
  • 1 tsp ground cumin
  • ½ tsp Cooks' Ingredients Ajwain
  • ¼ tsp red chilli powder
  • ½ tsp Cooks' Ingredients Amchoor
  • 1 tsp Cooks’ Ingredients Chaat Masala
  • ½ unwaxed lime, zest and juice


  1. Begin by making the dough. Mix the flour with a large pinch of salt, add the ghee and mix again. Gradually add 225ml lukewarm water, a little at a time, kneading well until you have a soft, springy dough. Cover and rest for 30 minutes. Meanwhile, make the filling by mixing together all the ingredients in a bowl. Make sure it’s well combined, then season.

  2. Divide and roll the dough into 4 balls. Dust the balls with a little extra flour and keep covered with a clean damp cloth to prevent them drying out. Before preparing the parathas, grease your palms a little with oil. Take one ball in the palms of your hands and flatten to form a disc that is about 13cm wide. Place a ball of the filling in the centre of the disc of dough, bring up the edges and seal the top (like making a Chinese-style dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 15cm wide (when flattening the disc, try to push the filling in the centre towards the sides). Prepare the rest of the parathas in the same way.

  3. Heat a non-stick frying pan over a medium-high heat. Carefully put a paratha on the pan surface and cook for about 1 minute until the underside is lightly speckled. Brush with ghee and flip it using a spatula. Cook for 2 minutes and brush with a little more ghee, then flip and cook for a further 2 minutes until each side is lightly blistered and seared. Cook the rest of the parathas and serve hot.


Typical values per item when made using specific products in recipe


1,506kJ/ 358kcals



Saturated Fat












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