Sweet potato and squash parathas
This wonderful paratha recipe is made from a blend of sweet potato, butternut squash and amchur powder – a fruity spice powder made from dried unripe green mangoes. The cooking method gives the flatbread a similar finish to stuffed parathas, but involve much less work.
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.
Recipe and images extracted from Summers Under the Tamarind Tree: Recipes & Memories from Pakistan by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln, £20.00.
Ingredients
Metric
Imperial
Sweet potato and squash parathas
- 50g of sweet potato, cooked and mashed
- 25g of butternut squash, steamed and mashed
- 100g of plain flour, plus extra for dusting
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp cumin seeds, dry-roasted
- 2 tbsp of coriander, finely chopped
- 6 mint leaves, finely chopped
- 1 green chilli, finely chopped or 1/2 tsp red chilli flakes
- 2 spring onions, finely chopped
- 1 tbsp of amchur powder, (dried mango powder) or juice of 1/2 lime
- 4 tbsp of ghee
Method
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