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Matthew Hayden discovered paratha rolls in India, and loved them as a pre-game snack: perfectly hot, fresh and filling.
Steam carrots, beans, cauliflower and cabbage.
Melt Ghee in a fry pan and add the cumin seeds. When the seeds start to pop, add the onion and cook until translucent.
Add capsicum and tomato and cook for 15 seconds. Add the rest of the vegetables and cook for another minute.
Stir in the ground cumin, chilli powder, chat masala and coriander leaves.
Season with salt and mix well. Remove from heat.
Put the flour in a large mixing bowl and add salt.
Add the oil and enough water to make dough.
Knead gently until smooth.
Divide the dough into 5 portions. Roll out evenly into rounds of about 20 cm in diameter.
Lightly grease a heavy fry pan and cook the paratha one at a time for 2 minutes on each side until brown. Spoon the vegetable mixture in the paratha and serve immediately.
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