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Pakistani Coddle

A spicy take on the famous Irish dish
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian, irish, pakistani
Servings 1 portion


Nan bread

  • 1 cup flour
  • 1/2 cup water
  • 1 tsp salt
  • 1 tbsp olive oil


  • 2 sausages
  • 2 slices bacon - if you can get it, I find it hard
  • 12 small carrots (I grew Paris, lovely taste, perfect size)
  • 1 shallot/small onion
  • 1 large potato (i prefer skin left on)
  • 1/3 lemon (squeezed)
  • 1 clove garlic
  • 2 tsp chilli
  • 1 tsp black pepper
  • 1 tbsp finely chopped coriander (cilantro)
  • 2 stock cubes
  • 1/2 litre water



  • Theres probably better way to do this but works well for me
  • Mix the flour, water and salt in a bowl. Add more flour if its too gluey/wet. (Use sieve!)
  • Mix well, with a wooden spoon, then with your fingers when its not too wet. Work well for a few minutes, then divide in two.
  • Roll each piece and put to the side until coddle is nearly ready
  • Press out the dough like a pizza - i find better to use your fingers than to roll
  • Add some olive oil to the pan and when nice and hot throw one on (both if pan big enough)
  • Spin them occasionally, and turn after a couple minutes (it should have a nice golden colour with some darker parts)
  • Sometimes they'll puff up real nice, other times you'll just get a delicious flat bread


  • Slice up the onion to your preference. Like wise whatever carrots you use. Potatoes I like sliced into disks about a cm thick
  • Add the olive oil to the saucepan and the onion
  • When the onion has browned nicely add the garlic and all your spices, and let cook for a couple mins mixing occasionally
  • Add the water - preferable boiled, and add the stock pots
  • Add the carrots and potatoes
  • While they are simmering away get a pan and fry the sausages
  • When the sausages are nearly browned all round I like to take the potatoes out and give them a quick fry to harden up the outside
  • Add the potatoes and sausages back in to the pot
  • Add the lemon and leave to simmer
  • Now return to the Nans and cook them
  • Serve up with an extra sprinkle of chilli and coriander
Keyword coddle, indian, irish, pakistani