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Stuffed parathas
Fruit and vegetables
1 large
onion
, finely chopped
1 tbsp ginger and
garlic
paste
1 tsp
coriander
powder
2cm/¾in piece fresh root
ginger
, peeled and finely chopped
2 green
chillies
, finely chopped
100g/3½oz boiled
potatoes
, grated
2 tbsp chopped
fresh coriander
, leaves and stalks
½
lemon
, juice only
1
pomegranate
, seeds removed
2½cm/1in piece fresh root
ginger
, chopped
1 green
chilli
, chopped
1 tbsp chopped coriander leaves
Cooking ingredients
400g/14oz
chapati flour
, plus extra for dusting
1 tsp
salt
1 tsp
ajwain
seeds
5 tsp
vegetable oil
3 tbsp
vegetable oil
1
bay leaf
2 green
cardamom
pods
2cm/¾in
cinnamon
stick
2
cloves
1 tsp
cumin
seeds
1 tsp
salt
1 tsp red
chilli powder
1 tsp smoked
paprika
½ tsp
turmeric
powder
½ tsp
cumin
powder
salt and freshly ground
black pepper
1 tsp
cumin
, toasted and ground
1 tsp
salt
1 tsp
sugar
Dairy, eggs and chilled
1 tbsp ghee or
clarified butter
300g/10½oz Greek
yoghurt
Meat, fish and poultry
400g/14oz lean
lamb mince
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