Butternut Squash

Spiced Winter Squash & Herb ‘Tattie Scone’ Parathas

January 29, 2019
Photo by Rocky Luten
Author Notes

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

Watch This Recipe
Spiced Winter Squash & Herb ‘Tattie Scone’ Parathas
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 6 to 8
Ingredients
  • 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)
In This Recipe
Directions
  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, tawa, or frying pan over high heat. When hot, add a little ghee, then reduce the heat to medium.
  4. 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.

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Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.