Nadiya Hussain's clever twist on a classic paratha uses leftover chicken meatballs to create a delicious filling.
Parathas are my love language. I am always cooking them, whether that is from the freezer, fresh that day or defrosted from the night before. The best parathas are the ones that use up leftovers because then you get to enjoy the same delicious flavour but in a whole other way!
Makes: 4 parathas
Prep: 20 minutes
Proof: 15 minutes
Cook: 24 minutes
INGREDIENTS
For the dough:
- 140g plain flour, plus extra for dusting
- 1 tsp salt
- 4 tbsp oil
- 80-90ml hot water from the tap
- melted butter, for brushing
Equipment: blender
METHOD
-
Make sure you have the leftover filling cooled. Pop into the blender and blend till you have a thick paste. Put into a bowl and set aside while you make the dough.
-
Put the flour in a bowl with the salt and oil. Get your hands in and rub the oil into the flour. Now add the water and, with your hands, mix till you have a dough. Be sure to not knead too much. Cover and leave for 15 minutes.
-
Uncover the dough and divide into four equal pieces. Roll one piece of the dough to about 10cm.
-
Take a quarter of the filling and add to the centre of the dough, then bring the dough to the centre and encase the filling. Pat down and flatten. On a floured surface, roll out to about 3mm thin.
-
Put a non-stick pan over a medium heat and, as soon as the pan is hot, put the paratha in the hot pan and fry for 3 minutes on each side. Take off the heat and brush with butter, then do the same with the other three. Enjoy hot!
-
The balls are now ready, and you have the yummiest, simplest Swedish-style meatballs that everyone will, for sure, enjoy. I love to serve these with creamy mashed potato and steamed green beans. I don’t love having it with the sweet jelly on the side, but you totally should if that is your thing!
TIP: To give another dimension to the flavour, you could add spices to your butter. Why not try paprika, garlic granules or za’atar – the list could go on and on.
Nadiya Hussain's banana peel curry is a masterclass in making best use of an ingredient commonly consigned to the bin. Next time you're making banana bread, keep hold of those skins and make this clever curry. Trust us, it's delicious!
If you love classic Swedish meatballs, you'll love this recipe from Nadiya Hussain. The light and springy meatballs are flavoured with dill and garlic and nestled in a chicken-stock sauce. Serve with mashed potato and green beans for a comforting meal perfect for colder nights.
This indulgent marble cake is deceptively simple thanks to the secret ingredient: defrosted ice cream.
Inspired by the rich tangy flavour of kimchi, Nadiya’s crispy roast chicken dish is best served with glutinous, sticky rice to compliment its umaminess.
With layers of buttery puff pastry, creamy cheesecake, and sweet caramel, these easy biscuity bars from Nadiya Hussain’s Everyday Baking make an excellent snack.
The iconic sticky toffee pudding gets an upgrade in this recipe from Seema Pankhania that infuses the sponge with spiced dark rum to complement the flavours of ginger, cinnamon, and molasses.
My baked frittata fingers are packed full of important nutrients for developing babies.
Fairy bread is a treat traditionally served at birthday parties in Australia, but you can make it for yourself as a snack anytime.
This delicious, simple breaded cod recipe from The Batch Lady is a healthy twist on this family favourite, with lemon and Parmesan added to the coating for extra flavour.
A delicious, warming classic chicken casserole livened up with plenty of fresh herbs, that you can make in the hob or in your slow cooker.
This chicken mayo wrap recipe is a firm favourite for big and little lunches. A fun take on a burrito, this super roll is filling, and very easy to make.
