Dipna Anand stuffed parathas with cheese and potatoes recipe on James Martin’s Saturday Morning

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.