- Prep time 20 minutes
- Cook time 45 minutes
- Serves 6 to 8
I loved making these for Katie Quinn when she came to visit me in Edinburgh (check out her day trip in the video above) because they are part Pakistani and part Scottish. In Pakistan, we have a flatbread called paratha, which is an enriched bread with ghee and sometimes made with potatoes and flour; and in Scotland, we have tattie scones, which are again leftover potatoes with flour. So I combined the two since the techniques are quite similar. They're great with a cup of tea (as you would in Britain) or a cup of coffee (if you're in America). —Sumayya Usmani
Test Kitchen Notes
This recipe is featured in the story,
The Best Way to Spend a Weekend in Edinburgh, According to a Scot, sponsored by VisitBritain. —The Editors
butternut squash, roasted until soft
medium potato, peeled, chopped, boiled, and mashed
plain flour, plus extra for dusting
cumin seeds, toasted
coriander, finely chopped
mint leaves, finely chopped
green chilli, finely chopped (or 1/2 tsp red chilli flakes)
spring onions, finely chopped
Juice of 1/2 lime
ghee (or coconut, rapeseed, or vegetable oil)
- 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.
- Divide the dough into tennis ball-sized pieces. Cover with a damp cloth.
- Heat a griddle pan, tawa, or frying pan over high heat. When hot, add a little ghee, then reduce the heat to medium.
- 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.