Potato parathas

  • Preparation Time10 mins
  • Cooking Time25 mins
  • DifficultyMedium

For the dough

110g wholemeal flour
60ml water

For the filling

180g mashed potatoes
20g finely chopped red onion
5g chopped coriander
1 tbsp garam masala
1 tbsp dried fenugreek leaves, crushed with hands
Pinch of salt and freshly ground pepper
Flax seed oil, for brushing
1) Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

2) Put all the filling ingredients into a bowl and mix well. Taste for seasoning and add more salt and pepper if necessary. Set aside.

3) Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Dust a work surface with flour and roll out the disc into a thin patty (like a tortilla).

4) Place 50g of the filling into the middle of the patty and then fold it over the mixture and form into a ball, with the filling in the centre. Roll out the paratha gently, being careful not to squeeze the filling out.

5) Put a non-stick frying pan over a medium-high heat. When hot place a paratha into the pan and cook until brown bubbly spots appear; flip the paratha and cook the second side until it is done, about 3 minutes per side. Brush the paratha with some flax seed oil to keep it soft. Continue until all the parathas are done.

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