- Combine the flour, turmeric, cumin seeds, chilli flakes, vegetable oil and a pinch of salt in a bowl.
- Gradually add enough water to form a soft, pliable dough.
- Knead for 5–10 minutes, cover and leave to rest.
- To make the raita, combine the yoghurt, mint, cucumber and cumin seeds in a bowl. Season to taste and set aside.
- For the chutney, place the sugar in a saucepan and gently heat until it forms a pale golden caramel.
- Add the diced mango, chilli flakes and ginger, followed by the water.
- Simmer over a high heat until the mango softens and the mixture reaches a chutney-like consistency.
- Finish with the lemon juice and set aside.
- In a bowl, combine the Merchant Gourmet Simply Cooked Puy Lentils, boiled potato, cumin seeds, chilli flakes, coriander and a pinch of salt.
- Lightly mash together and divide into 4 equal portions.
- Divide the dough into 8 equal balls and roll each into discs approximately 15cm wide.
- Place a portion of lentil filling onto one disc and top with another disc.
- Press the edges firmly together and gently roll to flatten slightly.
- Heat a lightly oiled non-stick frying pan and cook the parathas until golden brown and crisp on both sides.
- Serve warm with the raita and mango chutney.
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