• Cake flour 450g
  • Chickpea flour 2 tbsp
  • SpinneysFOOD Salt ½ tsp
  • SpinneysFOOD bottled drinking water 250ml
  • SpinneysFOOD sunflower oil 5 tbsp
  • Russet potatoes 800g
  • SpinneysFOOD organic ginger 2 tsp
  • Green chillies 2
  • SpinneysFOOD fresh coriander 10g
  • Garam masala 1 tsp
  • SpinneysFOOD fine cumin 1 tsp
  • Red chilli powder ¼ tsp
  • Carom seeds ¼ tsp
  • Mango powder ½ tsp
  • SpinneysFOOD fine sea salt 1 tsp
  • SpinneysFOOD mixed cherry tomatoes on the vine 250g
  • Sweet peppers 2
  • Salted butter 40g
  • Black mustard seeds ½ tsp
  • Chilli oil 1 tsp
  • SpinneysFOOD free range eggs 8
  • Fresh parsley 10g
  • Parmesan 50g

Nutrition (Per serving)

  • Calories 914
  • Fat 34g
  • Saturates 8g
  • Protein 23g
  • Carbs 129g
  • Sugars 5g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Aloo parathas with spicy tomato scrambled eggs

Indian 60 Mins Prep · 60 Mins Cook

  1. In a large bowl, combine 350g of the cake flour, the chickpea flour and ½ tsp of salt.
  2. Using your hands, form a well in the center and slowly pour in the water while mixing the dough. Once the mixture forms a shaggy dough, knead it in the bowl for 2-3 minutes. At this point, the dough will be quite sticky.
  3. Add 1 tbsp of oil and knead it for another 2 minutes to incorporate.
  4. Cover the bowl with a damp tea towel for 20 minutes. 5 In the meantime, peel and cube the potatoes.
  5. Place the potatoes in a pot of cold water and bring to a boil. Cook until tender, approx. 15 minutes. Drain the potatoes and mash or pass through a potato ricer into a medium-sized bowl.
  6. Chop the ginger and finely chop the green chillies and coriander. Add these to the potato along with the garam masala, fine cumin, red chilli powder, carom seeds, mango powder and ½ tsp of fine sea salt and mix to combine completely. The mixture should hold its shape when rolled into a ball.
  7. Divide the mixture into 10 balls.
  8. Then divide the rested dough into balls equivalent to the potato-mixture balls.
  9. Roll one ball of dough into an 8cm round and place a ball of the potato filling in the centre and enclose the dough around it, pinching the ends to close it.
  10. Place the remaining cake flour in a small bowl and place the potato filled dough ball in the centre. Using your fingertips, press the dough into the flour to form a thick round disc. Starting in the centre and gently pressing outwards to spread the filling out evenly.
  11. Place the round on a clean surface and gently roll out the disc in a circular motion, to paratha approx. 5mm thick. Repeat this process until all the dough and potato mixture has been used up.
  12. Preheat a large non-stick or cast-iron pan over a medium-high heat. Place one paratha on the hot pan and cook for 30 seconds before flipping it over. Brush a tsp or 2 of the oil over the surface of the paratha and flip over after 30 seconds. Do the same to the other side. Cook until each side is golden brown.
  13. Remove from the pan and set aside. Repeat with the remaining parathas.
  14. To make the scrambled eggs, halve the cherry tomatoes and finely slice the sweet peppers.
  15. Place a medium-sized non-stick pan over a medium heat and melt the butter and add the tomatoes, peppers, mustard seeds and chilli oil. Cook for 5 minutes, or until tender.
  16. Whisk the eggs together and pour into the pan, increase the heat and cook until desired doneness. Season to taste.
  17. Serve the parathas with the scrambled eggs, chopped parsley and grated Parmesan over the top.