Potato Paratha

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Preparation info

    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 chilli, finely chopped
    • 1 tsp crushed garlic
    • ½ tsp turmeric
    • Salt to taste
    • ½ tsp garam masala

    For the dough

    • 4 cups chapatti flour, white or mixed with whole wheat
    • Warm water to mix
    • Salt
    • 2 tbsp sunflower oil
    • ½ cup oil for frying


    • 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 your hand and flatten.
    • Cover again.
    • Roll out each circle to the size of a saucer, and place a teaspoon and a half of the potato mix in the centre.
    • Fold over the edges so the circle gathers in the centre like a flower.
    • Press down and turn over. You must roll on the smooth side.
    • Using flour to dust the surfaces, roll gently and turn without breaking the surface – it’s hard to do this so you may need to chuck a few failures.
    • Roll out all parathas and keep covered with tea towels.
    • Heat the frying pan until it is hot but not sizzling.
    • Carefully place a paratha into the pan (dry not oiled), and let it cook for a couple of minutes.
    • Turn over and spread a little oil on the top with a spoon then drop a teaspoon of oil on to the pan. Cook for a minute and flip over.
    • You will need to do a couple more turns then press down to make sure the dough is cooked.
    • It should look light to reddish-brown with some dark spots.
    • Drain on kitchen paper, and eat with yoghourt.

    Easier method

    • Roll out the balls into thinnish circles the size of smallish plates.
    • Spread the potato mixture on one and then cover with another, sealing edges with a little water.
    • Fry as above.