Dipna Anand served up tasty and spicy stuffed parathas with cheese and potatoes on James Martin’s Saturday Morning.

The ingredients for the dough are: 375g chapatti flour, save 2 tbsp for the rolling out, 1 tbsp vegetable oil, 200-220ml luke-warm water , ¼ tsp salt.

For the filling are: 400g potatoes (about 3 potatoes, medium size) or 400g leftover mashed potato, 80g cheddar cheese, grated, 1 green chilli, finely chopped, ¾ tsp salt or to taste, ¼ tsp garlic granules, 2 tbsp fresh chopped coriander, ¾ tsp red chilli powder, 1 tsp garam masala, ¾ tsp coriander powder, ¾ tsp cumin powder, 2 tbsp freshly squeezed lemon juice and 75g ghee or butter to fry parathas.

See recipes by Dipna in her book titled: Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist available from Amazon now.