Serves 4 (fills 4-8 parathas depending on size)
- 1 large potato, peeled and diced
- 1 sweet potato, peeled and diced
- 1 medium onion, diced
- 1 clove of garlic, crushed
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- ½ tsp turmeric
- 2 heaped tsp ground coriander
- ½ fresh chilli grated, or finely chopped, optional
Fry the cumin and mustard seeds in 1 tbsp vegetable oil, for a minute or so, until they start to pop.
Then add the onion to the pan and cook until soft.
Add the garlic, chilli and remaining spices.
Add the potatoes and a drop of boiling water and stir.
Cook for a couple of minutes until piping hot.
Crush the potatoes lightly with a fork or potato masher (the mixture should still be quite lumpy).
Spoon into warm parathas/chapattis and serve.
Alternatives: Add a handful of frozen peas or some chopped spinach to the pan along with the cooked potatoes.
- 100g/8oz plain flour
- 2 tbsp vegetable oil
- Warm water
- Dairy-free spread/butter
Chill the dough for about 30-60 minutes.
Cut into 6-8 pieces and roll each into a rough circle, on a lightly floured board.
Spread each circle with a little spread/butter. Fold in half to make a semi-circle.
Spread with a little more spread/butter and fold over again to make a triangle.
Gather up the edges of the dough and make a ball.
Roll this out to make a circle again (about 10-15cm across) .
Heat a frying pan (with no oil).
Cook each paratha for a minute or two on each side.
Keep them warm in the oven until they are all cooked.