Ingredients

Step by step

1. Make the filling by placing the potatoes in a saucepan; cover with cold water. Add a pinch of salt, cover with a lid, bring to the boil and simmer for 8 minutes until tender. Drain well.
2. Meanwhile, make the dough by mixing the flour, bicarbonate of soda and a pinch of salt in a large mixing bowl. Add the yogurt and oil and stir into the dough with a wooden spoon or your hands. Cover and set aside for 30 minutes.
3. Heat the oil in a large frying pan and add the drained potatoes and cook for 3-4 minutes until lightly golden. Mix in the garam masala, chilli and spring onions and cook for a further few minutes, breaking up the potatoes lightly with your spoon, then add the lemon juice and most of the chopped coriander. Season with a pinch of salt and then set aside and allow to cool.
4. Shape the dough into 6 balls. On a floured surface roll each ball out to about 15cm in diameter. Put a heaped spoonful of the filling into the centre of each, then bring up the dough around the filling to enclose (flouring your hands will help with this).
5. Pat out each filled bread to about 1cm thick and 12cm in diameter and place on a baking tray covered with cling film for up to 1 hour, until you are ready to cook.
6. Make the dip by mixing everything together in a bowl; season with salt and pepper to taste.
7. When ready to cook prepare the barbecue to medium until the coals turn a pale grey colour. Cook the breads on the barbecue (or on a preheated griddle pan on the hob) for 3-4 minutes on each side until charred and golden. Serve with the yoghurt cucumber dip and reserved coriander sprinkled over.