Paratha Cinnamon Triangles

Serves 2 Prep time: 10 minutes Cook time: 15 minutes For the churros 2-3 Sunbulah Plain Parathas, cooked according to pack instructions 500ml canola/sunflower oil 100g brown sugar 1 tsp cinnamon For the ganache 4 cardamom pods, seeds only 250g dark chocolate (70% cocoa solids), broken 250ml double cream 1. Slice the paratha into eighths. Pour the oil into a high sided saucepan set over a medium-high heat. 2. While the oil is heating, line a large plate with kitchen paper and combine the brown sugar and cinnamon in a large bowl. 3. Using tongs or a slotted spoon, add the paratha to the oil in batches, frying for 3-4 minutes or until golden brown. Remove from the pan with a slotted spoon to the and transfer to the prepared plate. Leave to drain for 2 minutes. 4. Add the cooked paratha strips to the bowl of cinnamon sugar and toss until fully coated. Repeat this process until all the paratha are cooked and coated. 5. For the ganache, finely crush the cardamom seeds, then add to large heat-proof bowl along with the chocolate. 6. Set a saucepan with the double cream over a medium heat until gently simmering. 7. Pour over the chocolate and gently stir until the chocolate has melted and no white streaks remain. Serve the sugar-coated paratha alongside the chocolate ganache for dipping.

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