Vivek Singh

Cinnamon Club owner and chef Vivek Singh explains how to make his potato-stuffed parathas

Stuffed paratha

This is a popular Punjabi breakfast, but in fact, parathas are cooked up and down the country in India in so many different ways and forms. A homemade one is a real treat.

MAKES 12 PREP 30 mins

COOK 25 mins MORE EFFORT V

550g chapatti flour, plus extra

for dusting

25ml vegetable oil

3 tbsp ghee

For the potato filling

550g Desiree potatoes, peeled

and cut into chunks

5 green chillies, finely chopped 2.5cm piece ginger, peeled and

finely chopped

50g coriander, finely chopped

1 red onion, finely chopped

1½ tsp carom seeds

1½ tsp chilli powder

To serve (optional)

200ml Greek yogurt

1 tsp sugar

1 tsp cumin seeds, crushed

50g salted butter, to serve (optional)

1 Mix together the flour, 1 tsp salt, the oil and 225ml water in a bowl to make a stiff dough. Leave to rest for 15 mins.

2 Meanwhile, make the potato filling. Boil the potatoes until just tender, about 10 mins, then drain and leave to cool a little. Finely grate the potato into a large bowl. Add the remaining filling ingredients and mix together with 1 tsp salt.

3 Divide the dough and filling into 12 equal portions. Take a ball of dough and make an indent in the centre with your thumb. Keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Make sure there aren’t any gaps, or the stuffing will spill out.

4 Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm.

5 Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook for about 2-3 mins on each side. When both sides have some colour, brush all over with a little ghee, and transfer to a foil-lined plate. While the first paratha is cooking, prepare the next one. You can keep the pile of parathas warm by loosely wrapping them in foil.

6 Mix the Greek yogurt with 1 tsp salt, the sugar, crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter, if you like.

PER PARATHA 261 kcals • fat 7g • saturates 3g •

carbs 43g • sugars 1g • fibre 3g • protein 6g • salt 0.9g