Nadiya Hussain’s Meatball Parathas
Nadiya Hussain's clever twist on a classic paratha uses leftover chicken meatballs to create a delicious filling.
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Introduction
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!
Ingredients
| 150g | leftover Swedish-style meatballs, cooled (see recipe below) |
| 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 |
Essential kit
You will need: a blender.
Method
Prep: 20 mins. Prove: 15 mins. Cook: 24 mins.
Find the recipe for Nadiya’s Swedish-style meatballs here.
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!
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.
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