Potato Paratha

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

(the redemption method and the easier way)


  • 5 waxy potatoes, peeled, cut and boiled until soft enough to mash
  • 3 tbsp fresh coriander and 1 green chil


  • Mash the potatoes with the herbs, spices and seasonings.
  • Rub the oil into the flour and salt.
  • Slowly add the water and mix with your hand until you have a dough that is pliant like Blu-Tack.
  • Leave both covered for an hour at room temperature.
  • Break off bits of the dough slightly smaller than a tennis ball.
  • Roll into balls in