Spicy potato-and-pea parathas

Spicy potato-and-pea parathas

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  • Makes 8
  • Easy
  • Dairy free Meat-free
  • 20 minutes, plus 2 hours' resting time
  • 20 minutes
  • Woolworths Paul Cluver Riesling 2016


  • 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

Cooking Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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