Meat-free Archives

Breakfast recipes

Maple-roasted potato-and-sage open tart

55 minutes

Fruity dessert

Peach-and-cardamom pies with brown-sugar lattice crust

25 minutes

Fritter recipes

Sticky roast carrots in barley broth

45 minutes

Brinjal recipes

Rotolo with burnt sage and lemon

30 minutes

Pastry recipes

Hand pies

30 minutes

Spicy potato-and-pea parathas

Serves Makes 8

Difficulty Easy

Prep Time 20 minutes, plus 2 hours' resting time

Cooking Time 20 minutes

Ingredients

For the parathas:

120 g wholewheat flour
120 g cake flour
1 t salt
1 cup water

For the filling:

500 g potatoes, peeled and cubed
2 T canola oil, plus extra for frying
1⁄2 onion, finely chopped
2 garlic cloves, minced
1 green chilli, minced
1⁄2 t black mustard seeds
1⁄2 t turmeric
12 curry leaves
1⁄2 t ground cardamom
1⁄2 t ground coriander
170 g peas (frozen or fresh)
Salt, to taste

Method

To make the parathas, combine all the ingredients in a bowl. Turn out onto a floured surface and knead until smooth. Return to the bowl, cover and allow to stand for 2 hours, covered, in a warm place.
To make the filling, bring the potatoes to a boil in a saucepan of salted water. Boil until tender, about 15–20 minutes. Drain and roughly mash.
Heat the oil in a nonstick pan over a medium heat. Fry the onion until golden. Add the garlic and chilli and fry for a few seconds, then add the remaining spices. Cook for 2 minutes, or until the spices are fragrant. Add the peas and potatoes and cook for 3 minutes. Remove from the heat and season with salt. Allow to cool.
To assemble the parathas, divide the dough into 8 equal-sized pieces, keeping the ones you are not working with loosely covered with a damp tea towel. Roll a piece of dough out into a small circle. Spread 3 – 4 T filling over one half of the circle. Fold in half to cover the filling and pinch the sides closed. Roll the paratha gently to press the filling into the dough. Repeat with the remaining pieces of dough and filling.
Heat a little oil in a nonstick pan over a medium heat. Once the oil is hot, add a paratha and cook for 1 minute on each side, or until the dough is cooked through and golden. Add a little more oil to the pan if necessary and repeat with the remaining parathas. Drain on kitchen paper and keep warm before serving.

Cook's note: A paratha is an unleavened flatbread popular in India, Pakistan and Myanmar. Thicker than a roti, it’s baked then shallow-fried, and can be plain or stuffed with anything from dhal to paneer, potato (with plenty of chilli and spices), or vegetables.

Discover more Indian-inspired recipes here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Smoky baby marrows with garlicky cannellini beans on toast

Basic frittata

Maple-roasted potato-and-sage open tart

Peach-and-cardamom pies with brown-sugar lattice crust

Pumpkin fritters

Sticky roast carrots in barley broth

Cauliflower-and-brinjal tart

Rotolo with burnt sage and lemon

Easy rough-puff pastry

Hand pies

Dukkah pea falafel pita pockets

Spicy potato-and-pea parathas

Spicy potato-and-pea parathas

Ingredients

Method