SUMAYYA’S SWEET POTATO AND POTATO PARATHA SCONES
These aren’t your typical stuffed parathas: instead they’re more like Scottish tattie scones in which mashed potato is mixed with flour to make flat griddle/girdle scones, although these are much thinner. This recipe is quicker and easier than making stuffed parathas, but has the same comforting result.
50g/1¾ oz mashed sweet potato
25g/1oz mashed potato
100g/3½ oz/¾ cup plain flour, plus extra for dusting
½ tsp salt
½ tsp ground turmeric
1 tsp dry-roasted cumin seeds
2 tbsp finely chopped coriander (cilantro) leaves
6 mint leaves, finely chopped
1 green chilli, finely chopped or
½ tsp red chilli flakes
2 spring onions (scallions), finely chopped
1 tbsp amchoor (dried mango powder) or juice of ½ lime
3-4 tbsp ghee
Mix all ingredients together, except the ghee, in a large bowl. Add the ghee a little at a time, mixing until all the ingredients begin to form a firm dough-like consistency. You will need to knead it for a few minutes until all the ingredients come together, then turn out on to a floured work surface and knead the dough until smooth.
Divide the dough into tennis ball-sized portions and shape into balls. Keep the balls covered with a damp cloth.
Heat a flat griddle pan, tawa or frying pan over a high heat. When hot, add a little ghee then reduce heat to medium.
Roll out each ball into a 5mm/¼ inch flat round paratha on a floured surface. Carefully place in the hot ghee and cook gently pressing down the corners of the paratha with a clean tea towel or kitchen paper, to ensure that the paratha browns evenly.
When one side is cooked, about 3–4 minutes, turn over and cook the other side. Repeat until all the parathas are made. Serve immediately with yoghurt, raita or pickle. They are also lovely with some hot tea.
KITCHEN SECRET When making any flatbread, using a large piece of foil to cover the cooked breads will keep them soft and warm. Put it over a plate or roll up the breads into the piece of foil completely until ready to eat.
Recipe adapted from Summers Under the Tamarind Tree (Frances Lincon) by Sumayya Usmani