Spiced Winter Squash & Herb ‘Tattie Scone’ Parathas

• 60 grams butternut squash, roasted until soft
• 1 medium potato, peeled, chopped, boiled, and mashed
• 100 grams plain flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon cumin seeds, toasted
• 2 tablespoons coriander, finely chopped
• 6 mint leaves, finely chopped
• 1 green chilli, finely chopped (or 1/2 tsp red chilli flakes)
• 2 spring onions, finely chopped
• Juice of 1/2 lime
• 3-4 tablespoons ghee (or coconut, rapeseed, or vegetable oil)

1. Mix all the ingredients together, except the ghee, in a large bowl. Stir in the ghee, a little at a time, until the mixture reaches a dough-like consistency. Turn out onto a floured work surface and knead until smooth.
2. Divide the dough into tennis ball-sized pieces. Cover with a damp cloth.
3. Heat a griddle pan,
4. tawa
5. , or frying pan over high heat. When hot, add a little ghee, then reduce the heat to medium.
6. On a floured surface, roll each dough ball into a 1/4-inch-thick patty. Place in the hot ghee and cook gently, pressing down the corners with a clean tea towel or kitchen paper, to ensure it browns evenly. When one side is cooked, about 3 to 4 minutes, turn over and cook the other side. Repeat with the remaining dough.

butternut squash, potato, flour, salt, ground turmeric, cumin seeds, coriander, mint, green chilli, spring onions, lime, ghee

Taken from food52.com/recipes/78667-spiced-winter-squash-herb-tattie-scone-parathas (may not work)