Mashed potato and cilantro come together in this Indian twist to the traditional Scottish Tattie Scone recipe. Seriously though, these Cilantro Scottish Tattie Parathas are quite easy to make by any kitchen novice.
Tattie Scones (potatoes are known as Tatties colloquially in Scotland) are a popular breakfast dish in Scotland; often eaten in a roll with sausages, eggs and perhaps some bacon. Originally based on the griddle scone and baked with oats, the Scottish version became more popular in the late 1800s as a quick bread. These scones are a lot thinner than scones you would find at your local bakery – they are well browned and soft.
As a parent to a toddler, I often find it hard to get my son to eat his vegetables. He was quite fond of mashed potatoes when younger but then has his finicky moments with it. I used the Scottish Tattie Scone recipe but gave it an Indian twist by adding cilantro and making it slightly crispier to give it consistency similar to the Indian Aloo Parathas. The Cilantro Scottish Tattie Parathas are not as thick though which makes it quite versatile – you can actually add eggs or meat to it and serve it as a roll or eat it plain.
The equipment needed to make these Cilantro Scottish Tattie Parathas is not that hard to find. I’m positive most of you should have them in your kitchen already unless you’re just furnishing your kitchen.
- Vegetable Peeler: I do recommend peeling the potatoes before boiling. There are quite a few fancier varieties of vegetable peelers out there (like this electric one). Ignore the aesthetic value and focus on getting one with a good grip and decent blade length.
- Saucepan: The potatoes will need to be boiled in a medium sized saucepan with a lid so that the steam doesn’t escape and you can cook them quicker. I have the basic Cuisinart kitchen set in my house which is quite useful for a multiple of dishes.
- Mixing Bowl: A mixing bowl with a high wall will help keep the ingredients while working on mixing the flour and potatoes.
- Rolling Pin: A standard rolling pin will work. If you do want to get a fancy, then I recommend getting this adjustable rolling pin which takes the guesswork out of determining thickness.
- Frying Pan: A nonstick frying pan would work really well because this recipe doesn’t involve frying the dough in oil. I have found that T-Fal frying pans are quite sturdy, provide uniform heating and last quite long with minimal upkeep.
All one needs to make these Scottish Tattie Parathas is cilantro, potatoes, flour and some butter. I do want to point out some important points about the ingredients so that you don’t make the same mistakes I did.
- Potatoes: An all-purpose potato variety like Yukon gold /yellow potatoes is best suited for this dish. Yukon gold potatoes are medium starch which makes them ideal for recipes that involve baking or frying like our Tattie Parathas. You can try substituting with red or purple potatoes but I found them to be a bit starchy during recipe testing.
- Cilantro: Don’t confuse this with Coriander! Although they come from the same plant, cilantro is the dried seeds while coriander is made from the leaves and stalks. Each of them has their own unique flavor profile.
Apart from the unique aroma of cilantro, it may also help reduce some flatulence brought about by the potatoes.
- Flour: Use all purpose flour for this recipe. All Purpose Flour in the US is quite similar to plain white flour (or strong flour) in the UK. It has a protein content in the low 12% -14% range.
- Butter: Any salted butter variety should work just fine. Please remember to let the butter settle to room temperature for about 30 minutes before using it. If you don’t have salted butter, use unsalted butter and add in ½ tsp of salt to the recipe ingredients.
There aren’t many steps involved in making these Tattie Parathas as mentioned before. The first step in making this recipe is the peeling and boiling of potatoes.
Peel the skin of the potatoes using a vegetable peeler and then boil in a medium sized saucepan. Make sure the potatoes are submerged in water so that it gets uniformly boiled. Poke the potatoes with a fork to check if they are boiled – the fork will pass through without any resistance if it has.
Let the boiled potatoes sit on the counter for a few minutes until the steam emanates. Transfer them, while still warm, to a mixing bowl and add the butter and chopped cilantro. A very common misunderstanding about Scottish Tattie Scone is that they are made with leftover mashed potatoes. Leftover potatoes may have been stored in the fridge and will greatly alter the dough forming process. Slowly add in the flour, a small portion at a time while mixing to ensure a well incorporated dough.
The dough is well formed when the butter and flour are well blended (now you see why it’s important to use warm and freshly boiled potatoes?). Let the dough rest for a few minutes until it feels cooler. Take a small portion of the dough and then roll into flat parathas of your desired shape. The thickness of each paratha shouldn’t have to be more than quarter of an inch.
Heat the frying pan on high heat for a few minutes so that the pan is uniformly heated. Then reduce the heat intensity to medium heat and pan fry the rolled dough for about 3 to 5 minutes on each side until golden brown. There’s no need to grease or oil the pan. The butter in the dough will take care of this for you.
The Cilantro Tattie Parathas can be eaten just by themselves with some butter or cheese sprinkled on it. If you would like to add more protein to the meal – add an egg omelet or meat as a filling and then serve as a roll/wrap.
The parathas will keep well in the fridge, in an airtight container for up to two weeks. I’d assume they are still ok for consumption after that period but may lose a lot of flavor.
Once refrigerated, re-heat in the frying pan or in microwave for about 10 seconds before serving.
Frequently Asked Questions
I wouldn’t recommend it. Use it if you’re in a bind and don’t want to trash it but it may alter the taste and texture of the parathas. Try reheating the potatoes for a few minutes before adding the butter and flour so that they combine easily.
Not at all. The butter and flour will work just fine. You will be surprised how well the dough fluffs and has a consistency similar to other parathas.
Cilantro Scottish Tattie Parathas
- Vegetable Peeler
- Sauce Pan (Medium Size)
- Mixing Bowls
- Rolling Pin
- Skillet or Frying Pan, large size
- 2 Potatoes ,about 250g
- 6 sprigs Fresh Cilantro ,about ¼ cup chopped
- 2 tbsp Salted Butter
- 1 cup all-purpose flour
- Peel and boil the potatoes in a medium sized pan for about 10 minutes. A fork will pass through the potatoes without any resistance, if completely boiled.
- Let the potatoes sit on the counter for a few minutes until the steam dissipates.
- Transfer the boiled potatoes to a mixing bowl and add the chopped cilantro and salted butter. Mash the ingredients together.
- Introduce the flour a few tablespoons at a time while continuing to mash the ingredients. The dough is ready when all ingredients are well incorporated and it is not crumbly in texture. Let the dough cool for a few minutes if it feels warm to the touch.
- Separate the dough into smaller portions. Roll each portion flat into any shape, about a quarter of an inch thick using a rolling pin.
- Heat the rolled dough on a frying pan under medium heat for about 3 to 5 minutes on each side, until it turns golden brown.
- Serve warm with butter or add any filling of your choice (cheese, meat, eggs, etc.)
- Freshly boiled potatoes are ideal for this recipe. Leftover mash potatoes may work if reheated slightly so that butter and flour can mix well.
- Dust the dough with some flour before rolling so that it doesn’t stick to your rolling pin.
- The Cilantro Tattie Parathas will store well in the fridge for up to two weeks, in an airtight container.
- There’s no need to grease or oil the pan before frying the rolled dough. The butter in the dough will act as a grease instead.