Paradiso (archive) : squash, potato & cashew roti with fennel-mango salsa

Ingredients

• 250g plain flour
• 2 teaspoons baking powder
• 2 tablespoons butter, melted
• 160mls water
• vegetable oil, to cook
• 600g pumpkin or squash, in 2cm dice
• 300g potato, in 2cm dice
• 1 red onion, thinly sliced
• 4 cloves garlic, sliced
• 1 tablespoon grated fresh ginger
• 2-4 fresh green chillies, thinly sliced
• 1 tablespoon coriander seeds, ground
• 4 cloves, ground
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• 300g courgette, halved and sliced 2cm thick
• 80g cashews
• 1 tablespoon tamarind paste, or juice of 1 lime
• 200mls coconut milk
• 2 tablespoons mango chutney
• ½ medium bulb fennel, finely diced
• 2 spring onions, finely chopped
• ½ red pepper, finely diced
• Juice of 1 lime
• 2 tablespoons olive oil