- May 2018
- Serves 8
- Hands-on time 50 min, plus 30 min resting time
”Kimchi, Korean fermented cabbage, seems to have found its way onto everything from burgers to tacos, so I thought I’d attempt a little Korean-Indian mash-up by stuffing it into parathas, India’s answer to the greasy-spoon fry-up. A fried egg on top makes it perfect for a lazy Sunday breakfast” – Ravinder Bhogal
If you like the sound of this recipe, you’ll also enjoy these griddled Bajan spiced prawn wraps.
- Vegetarian recipes
- 8g (4.6g saturated)
- 36.6g (0.3g sugars)
We like Kim Kong Kimchi, from Amazon Fresh and Planet Organic (it’s also suitable for vegetarians, unlike most). Or make your own: find a recipe at deliciousmagazine.co.uk.
Make the chapati dough up to 12 hours ahead and keep covered in the fridge until ready to roll out and cook, or fry the parathas a few hours ahead, leave to cool, then keep covered somewhere cool and warm in the oven to serve.
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