- Ready in: 1 hour 30 minutes
- Serves: 6
- Complexity: very easy
- kcal: 672
- 550 g agria potatoes, peeled & 2 cm cubed
- 1 tbsp rice bran oil
- 8 curry leaves
- 1 tsp black mustard seeds
- ½ tsp cumin
- 1 onion, thin sliced
- 1 green chilli, deseeded & fine chopped
- ½ tsp turmeric
- SIDS SALT & PEPPER to taste
- ½ tsp SIDS CRAZY SALT
- 2 tbsp fine chopped coriander leaves
- 188 g whole-wheat flour
- 188 g plain flour
- 1 tsp salt
- ghee, rice bran oil or butter for cooking
- raita and mango chutney to serve
FILLING: Cook potatoes in salted boiling water until tender. Drain, reserving the water.
Heat oil to hot in a pan then add curry leaves, mustard and cumin then cook for 30 seconds until they begin to pop. Add onion, chilli, turmeric and SIDS SALT & PEPPER then cook for 10 minutes until onion begins to soften. Stir in potatoes, SIDS CRAZY SALT and ¼ cup of the reserved water, then mash the potatoes. Mash should be quite dry. Stir in coriander then remove from heat to cool.
Divide filling into 6 pieces and roll each into a ball.
PARATHA: Sift flour and salt together then slowly pour in 225 ml water, stirring until a soft dough forms. Knead for 10 minutes by hand (or 5 minutes in a mixer with a dough hook) until soft and smooth. Divide into 6 pieces and roll into balls. Cover with a damp cloth and set aside for 30 minutes.
On a lightly floured bench, roll out each dough ball to a 15 cm round. Put a ball of potato filling into the centre of each round then bring in the edges and seal carefully. Turn over and carefully roll out until each circle is about 5 mm thick.
Heat frypan with a little ghee and cook the parathas, 1 at a time, for 30 seconds each side until golden. Keep warm while you cook the remainder.
Serve with raita and mango chutney.
Inspired by Ginny Grant