Asma Khan's Courgette and Pea Paratha Recipe | Food Network UK

Ingredients

• 150g courgette, finely chopped
• 50g peas (if using frozen, thaw before use)
• 3 tbsp minced corriander, leaves and stalks
• 1cm piece of fresh root ginger, peeled and minced
• 1 green chile, minced
• 1/2 tsp ground turmeric
• 1 tbsp toasted sesame seeds
• 3 tbsp ghee, melted (or vegetable oil)
• 200g wholewheat or chapati flour
• 100g plain flour, plus extra for dusting
• 1 tsp salt
• 4 tbsp full-fat plain yogurt (or nondairy alternative)
• Special Equipment:
• Tawa (or griddle pan), rolling pin