Mix the flour milk and butter together to form a soft pliable dough. Knead for 3 minutes and set aside for 20 minutes to rest.
Divide into small balls and roll flat and thin with a rolling pin using a little flour if required.
While the potato is still warm season with a little salt and crush with a fork roughly. Add the chopped chilli, cumin and coriander powders. Add half the chopped fresh coriander.
Spread on one disc of pastry, brush the edges with a little water and place the second disc of dough on the top. Press with your fingers to seal the edges.
Heat a good non-stick pan and add a splash of olive or peanut oil. Place the paratha gently into the pan and fry for 2-3 minutes on each side until golden and crispy.
Dice the cucumber into large cubes and cut the cherry tomatoes in half. Add a pinch of salt, black sesame seeds and a few coriander leaves for flavour. Drizzle lightly with a little olive oil and a splash of coconut vinegar.
Spread the yoghurt over the paratha. Scatter with the cucumber salad.
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