Curry pumpkin with ‘buss up shut’ (paratha roti) recipe
To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside.Grind the cashew nuts in a food processor to a fine powder. Set aside.Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste.To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes.Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered.Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough.To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti). To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside. Grind the cashew nuts in a food processor to a fine powder. Set aside. Grind the cashew nuts in a food processor to a fine powder. Set aside. Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste. Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste. To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes. To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes. Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered. Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough. To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti). To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti).