1 Saucepan with lid.
2 Frying pans with lids.
2 Ring Hob.
1 Sharp Knife.
Finely dice onion, add to saucepan with the Olive Oil and fry until soft.
Cut tomatoes into small cubes, cut garlic and chilli into fine slices. Add to saucepan with the tomato paste, cover and stew for about 10 minutes. The mix shouldn’t be too wet, cook without the lid for a few minutes if it is.
Cut olives in half and stir into the tomato mix. Remove from heat.
Using either one large frying pan or two smaller pans, dry fry the two paratha. Follow the instructions on the packet but normally 3 minutes per side. About one minute before the last side is done add half the tomato mix to each paratha and cover with very thinly sliced cheese. Cover frying pan(s) and continue to cook until the cheese has melted – about a minute.
Cut each into 4 pieces and serve with a glass of cold beer.
Will also work with chapati and/or mozzarella instead of cheddar.