Chef Calum Franklin has shared recipes for a balti paratha pie and a spicy green chutney. Franklin stated that the pie is one of his favourites, originating from the Midlands.
The balti paratha pie recipe, which serves four, requires 15 minutes of preparation, 15 minutes of chilling, and 2 hours of cooking. It includes ingredients such as chicken thighs, various spices, chopped tomatoes, and frozen roti paratha.
Balti cooking reportedly emerged in Birmingham during the 1970s, apparently created to suit the British palate of the time. Its origins are in Pakistani-Kashmiri cooking, and the curry base typically contains tomatoes, onions, peppers, and chillies.
The first balti pie is thought to have been served at Walsall football club in 1997. These pies are now available at more than 70 football grounds throughout the UK.