Bombay Potato Pitta Parcels…


I love being in the kitchen and experimenting conjuring up new recipes and ideas. I am one of those weirdos who dreams of cooking and wake in the morning and have to put those ideas into reality. They don’t always come to plan, but I never give up on the ideas, I just try a different way until it works. I am never one to quit, it just may take a few attempts.

So when I thought about these I was a little hesitant to whether they would work, but much to my surprise they were spot on to how I wanted them to turn out.

You could use a wide variety of fillings in these, however make sure your filling isn’t too “wet/saucy” otherwise you will have some burst seams and leakage, which is still fine, but just doesn’t look as pretty.

These are great for picnics or a light lunch. Can be enjoyed both hot or cold too.


Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 20% off your order you can use our code HICKMAN at the checkout.


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Bombay Potato Pitta Parcels


Makes 8 – 7.5 syns each

For the filling (Make this ahead of time so it can cool down):-

  • 1 small butternut squash, peeled and cubed
  • 2 large potatoes, cubed (I don’t peel my potatoes but do what you prefer)
  • 1 SpiceNTice bombay potato kit

For the pitta:-

  • 250g strong white bread flour – 45
  • 50g strong wholemeal bread flour – 9 syns
  • 7g sachet fast action dried yeast – 1 syn
  • 1 teaspoon cooking salt
  • 2 teaspoons cumin seeds
  • 1 garlic clove, crushed
  • 1 teaspoon nigella seeds (black onion seeds)
  • 1 tablespoon fresh chopped coriander
  • 2 teaspoons olive oil – 4 syns
  1. Pre heat oven to 200°C fan.
  2. Par boil the potatoes for 5 minutes, add the butternut squash and boil for a further 5 – 10 minutes until al – dente.
  3. Drain and tip back into the pan and tip in both the bombay potato spice sachets, add a lid and give a really good shake to ruff the potatoes up and make sure everything is well coated in the spices. Place on a baking tray and roast for 5 – 10 minutes. Allow to cool completely.
  4. Make the dough by mixing the dry ingredients, coriander and garlic in a large mixing bowl.
  5. Make a well in the centre and add the oil and 200ml lukewarm water and mix to form a soft and slightly sticky dough.
  6. Turn the dough out onto a lightly floured work surface (syn the flour you use) and knead until smooth and elastic (usually around 5 – 10 minutes).
  7. Place the dough into a lightly greased bowl (a couple of sprays of frylight will be enough) and cover with a damp tea towel.
  8. Leave the dough to rise in a warm place for 1 – 1½ hours until doubled in size.
  9. Turn the dough out and knock the dough back to release the air, cut into 8 even sized pieces (I weigh the whole dough and then divide by 8 to get an accurate amount). Keep the cut dough under the damp tea towel while you make the parcels to prevent them drying out.
  10. Take one piece of the dough and roll out about 3mm thick in a rough circular shape.
  11. Spoon some of the bombay potato mix into the centre and bring the sides up to meet in the middle making a triangle pinching the seams together to seal.
  12. Place on a baking tray lined with baking paper.
  13. Repeat until you have used all the dough, making sure you leave some space between them on the baking tray, you may need more than one tray. Any left over bombay potatoes can be potted up for another day.
  14. Cover the parcels with another tea towel (a dry one will be fine) and leave in a warm place for 30 minutes.
  15. Pre heat the oven to 230°C fan.
  16. Bake in the oven for 10 – 15 minutes until golden brown. They should sound hollow when you tap the bottoms.

These can be stored in an airtight container for up to 2 days, and are freezable. Simply reheat in the oven for 5 – 10 minutes or enjoy cold. If freezing make sure you defrost fully and reheat in the oven for 5 – 10 minutes.