Calum Franklin’s recipes for balti paratha pie with spicy green chutney

A pleasingly proper curry-filled pie with a zingy chutney to go with it This is one of my all-time favourite pies, pie born out of the Midlands.

While studying at University College Birmingham, the now head of department at the college of food there, Lewis Walker, and I were in digs together and regularly ended up in very late-night balti houses after big nights out. These pies remind me of that really special time. It wasn’t much before my university days when balti cooking emerged in 1970s Birmingham, apparently created as a way to appease the British palate of the time. Its roots…