Stuffed Parathas - James Martin Chef

Ingredients

• 375g chapatti flour, save 2 tbsp for the rolling out
• 1 tbsp vegetable oil
• 200-220ml luke-warm water
• ¼ tsp salt
• 400g potatoes (about 3 potatoes, medium size) or 400g leftover mashed potato
• 80g cheddar cheese, grated
• 1 green chilli, finely chopped
• ¾ tsp salt or to taste
• ¼ tsp garlic granules
• 2 tbsp fresh chopped coriander
• ¾ tsp red chilli powder
• 1 tsp garam masala
• ¾ tsp coriander powder
• ¾ tsp cumin powder
• 2 tbsp freshly squeezed lemon juice
• 75g ghee or butter to fry parathas
• Put the flour, oil and salt into a mixing bowl, slowly add water to flour and start to mix using fingertips
• Remove from the heat, strain and leave the potatoes to cool for about 30 minutes (cool under cold water to speed up the process if desired, but do not make them too cold)
• Peel the potatoes and grate them into a mixing bowl (if they are warm that’s a perfect temperature for grating as they will be even fluffier)
• Add green chillies, salt, fresh coriander, red chilli powder, garam masala, coriander powder, cumin powder, garlic granules and lemon juice to the grated potatoes and mix well
• To make the parathas, heat the tawa (Indian griddle) or crêpe pan on a medium heat to begin with so that it is hot enough when the bread is prepared
• To make a paratha, split the dough evenly into five and then split the five pieces into twos, totalling 10-equal sized pieces that will each weigh about 50g
• Round each piece into dough balls and dust with a little extra flour
• To make paratha, flatten out two of the dough balls using your palms and then use finger tips to expand the edges. Dip into some flour and roll out each disc to a diameter of about 10cm
• Spoon about a tablespoon of filling into middle of one of the 10cm diameter discs, keeping a 1 ½ cm gap from the edge so the filling does not seep out once sealed
• Lift up the other disc and put on top of the filling. Press the edges of the disc down gently to seal and then press down on middle of the disc to spread the filling evenly inside
• Once rolled out, toss paratha on to the tawa and allow to cook on one side on a medium-high heat for about 45-60 seconds. Turn over using a tong and cook the other side for the same length of time
• Let both sides of the bread sizzle further and when golden brown, remove paratha from tawa
• Repeat this process for other parathas. You may need to clean the tawa in -between the stages of making parathas
• Serve parathas and enjoy with some plain yoghurt or pickle/s