A paratha is a flatbread that originated in the north of the Indian Subcontinent. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. These can be stuffed with spiced potato and served with pickes and yoghurt.


100g Brown Flour
50g of rough mashed potato
¼ finely sliced onion
¼ teaspoon of cumin seed
½ teaspoon of garam masala
1 heaped teaspoon of dried fenugreek leaf
Chilli and salt to taste


Mix the flour and water to make a dough and allow to rest
Mix the mash with the spices and form a ball
Split the dough into two balls
Split the mixture into two
Roll out the dough making sure the edges are thinner
Place the potato in the centre, gather the edges of the dough and bring to the centre and form a parcel
Compress, dust in flour and roll out to ¼ inch thickness (don’t worry if mixture perforates the dough)
Cook on a hot griddle