Sweet potato and squash parathas

Name: Sweet potato and squash parathas
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 6
Cuisine: Pakistani
Ingredients: 100 g/3½ oz/¾ cup plain (all-purpose) flour, plus extra for dusting; 25 g/1 oz steamed and mashed butternut squash; ½ tsp ground turmeric; ½ tsp salt; 50 g/1¾ oz mashed sweet potato; 1 tbsp amchoor (dried mango powder) or juice of ½ lime; 1 tbsp amchoor (dried mango powder) or juice of ½ lime; 3–4 tbsp ghee; 1 green chilli, finely chopped or ½ tsp red chilli flakes; 2 spring onions (scallions), finely chopped; 2 spring onions (scallions), finely chopped; 1 tbsp amchoor (dried mango powder) or juice of ½ lime; 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

Preparation info

Makes
6

Difficulty
Easy
Ready in
40 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

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 scones, although these are much thinner. This recipe is quicker and easier than making stuffed parathas, but has the same comforting result.

Ingredients

50 g/1¾ oz mashed sweet potato
25 g/1

Asia
Pakistan
Bread
Vegetarian
Summer

Method

Mix all the ingredients together, except the ghee, in a large bowl. Slowly add the ghee a little at a time, mixing, until all the ingredients begin to come together 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 a