CREDITS

Recipe & Picture credit:
Fatima A Latif @_culinaryinspiration_

Bismillah hir Rahman nir Raheem

RECIPE

4 potatoes peeled.Cube potatoes and steam with salt till soft. Drain water, sprinkle fine red chilli powder, 1 teaspoon freshly ground coriander leaves, ¼ teaspoon tumeric. Mash potatoes, add small cubes of butter mix well and set aside. In a pan heat 1 tablespoon oil, 1⁄2 teaspoon mustard seeds, 2 curry leaves, once it sizzles throw into potatoes and mix. Add 1 tablespoon lemon juice. Add grated tussers cheese or any cheese of your choice.
I cut the today pastry, press flat then roll. I cut the roll into 8 portions. Rotis are small and I get 4 parathas from 1 roll.
I added some of the cheese filling to the potato filling. Cook on tawa. Cut and drizzle some sweet chilli sauce and crumble feta over. Garnish and serve.
Can be served with yogurt alsoVery tasty.


Roti2 cups cake flour sifted, 1⁄2 teaspoon salt, 4 tablespoon oil. Mix till crumb like. Than add 1 cup boiling water and a little oil. I make dough in kenwood.
Divide dough into 8 portions. Roll out rotis make sure all are the same size. Then spread filling. Brush water on edges and close with another roti.
Cook on tawa. When almost done sprinkle sesame seeds. Serve hot. Serve with spiced yogurt.
I used today puff pastry. If you don’t want to use the puff pastry included recipe for the dough.
Cheese parathas
Recipe & Picture credit:Fatima A Latif@_culinaryinspiration_
Bismillah hir Rahman nir Raheem
Grated Gouda & tussers cheeseGrounded green chillies Grounded dhania (coriander) leaves Salt & pepper to taste Feta crumbled
Roll pastry and top with filling. Brush water on edges and close with another rolled pastry.
Cook on tawa. Brush lightly with ghee (Clarified butter). Top with sweet chilli sauce, crumbled feta and spring onion.
Enjoy