Sumayya says about this lovely recipe for Scottishstani Paratha: ‘This recipe I share with you now has to be the one that gives me the most comfort. As a child, I would wake up on a Sunday morning to be greeted by the smokey scent of fresh parathas being made on the tawa (flat griddle pan), my mouth watering in anticipation of breakfast. My mother made these by mixing leftover mashed potato bhujia into flour to make thick breads with generous amounts of fresh coriander, green chilli, cumin and ghee. When I moved to Glasgow, I was amazed at how similar parathas were to tattie scones – leftover mash mixed with flour and butter, best cooked on a cast iron ‘girdle’. For me, this is my go-to breakfast now.’
- 60g butternut squash, roasted until soft
- 1 medium potato, peeled, chopped, boiled and mashed
- 100g plain flour, plus extra for dusting
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp cumin seeds, toasted
- 2 tsp 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
- juice of 1/2 lime
- 3-4 tbsp ghee or coconut oil
How to make your Scottishstani Paratha
Mix all the ingredients except the ghee in a large bowl. Stir in the melted ghee, a little at a time, until the mixture reaches a dough-like consistency.
Turn out onto a floured work surface and knead until smooth. Divide the dough into tennis ball-sized pieces. Cover with a damp cloth.
Heat a griddle pan, tawa or frying pan over a high heat. When hot, add a little ghee, then reduce the heat to medium.
On a floured surface, roll each dough ball into a 6mm-thick patty. Place in the hot ghee and cook gently, pressing down the corners with a clean tea towel or kitchen paper, to ensure it browns evenly. When one side is cooked – about 3-4 minutes – turn over and cook the other side. Repeat with the remaining dough and enjoy your Scottishstani Paratha!!!