Vegetable Parantha Rolls

THESE HAND-HELD WRAPS ARE GREAT PICNIC FOOD AND CAN BE A FUN WAY TO INTRODUCE SPICES TO KIDS – JUST OMIT THE CHILLIES IF YOU LIKE. ADD SALAD LEAVES OR A SPOONFUL OF RAW MANGO, APPLE CORIANDER AND MINT RELISH. PARANTHAS ARE EASY TO MAKE, BUT FLATBREADS ARE JUST AS GOOD IF YOU ARE SHORT OF TIME.

SERVES 6–8 | PREPARATION TIME: 25 MINUTES | COOKING TIME: 5 MINUTES

FRESH

170g potatoes, peeled and cut into cubes

230g carrots, cubed

110g peas

2.5cm piece ginger, peeled and finely shredded

1 tablespoon finely chopped coriander

1 green chilli, finely chopped

SPICES

1 teaspoon cumin seeds

2 teaspoons fenugreek leaves

½ teaspoon ground turmeric

1 teaspoon garam masala

PANTRY/LARDER

2 tablespoons oil

salt, to taste

1 teaspoon ghee, to drizzle

4 plain flaky Paranthas

1. Boil the potatoes and carrots for 4–5 minutes until almost tender. Add the peas and simmer for a few minutes more, then drain.

2. Heat the oil in a frying pan over a low–medium heat. Add the cumin seeds and fry for 10 seconds. Next, add all the parboiled vegetables, ginger, green chilli, fenugreek leaves and salt and stir-fry for 30 seconds. Add the turmeric and garam masala and fry for a further 1 minute, then add the coriander. Turn the heat right down, place a lid on top and cook for a further 2–3 minutes, or until the vegetables are completely cooked through.

3. Take off the heat, drizzle with ghee and slightly mash the vegetables with a fork. Cool slightly and serve in the middle of a parantha. Serve either open or as a wrap.