One of our favourite styles of Indian bread is paratha, cooked in a tava or frying pan till golden and crispy on the outside. And this is how to take it to a new level; stuffing the paratha with spiced potato to give it a spicy, smooth inside. These are the best accompaniment to an Indian vegetarian meal, especially one that includes things which can be dipped into such as dhal. They are best served piping hot, with a little butter melted over the top to make them even more delicious. They can be made in advance and will keep for a day or so covered in the fridge; just reheat them either in the oven, or in a frying pan.
Ingredients
400g Plain Flour1/2tsp Baking Powder
1tsp Sugar
1tsp Salt
1 Egg
220ml Milk
3 medium Potatoes, boiled and roughly mashed
2tsp Garlic Ginger paste
2 Green Finger Chillies, chopped
3tsp Bombay Potato curry blend
1tsp Garam Masala
2tbs fresh Coriander leaf, chopped
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