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Stuffed parathas
Stuffed parathas
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Veggie stuffed Indian flatbread: Quick and easy dinner using leftovers.
Ingredients:
  • 190g (1 1/4 cups) plain flour or wholemeal flour
  • 1.20 gm salt
  • 125ml (1/2 cup) warm water
  • 18.20 gm peanut oil
  • 1 brown onion or leek, sliced
  • 2 tsp finely grated ginger
  • 2 garlic cloves, finely chopped
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam marsala
  • 1/2 tsp turmeric
  • 350g sweet potato, potato or roasted cauliflower, steamed chopped
  • 80g (1/2 cup) frozen peas
  • 40g butter, melted
  • Natural yoghurt, to serve
  • Fresh mint, coriander or chives, to serve
Instructions:
  • In a bowl, combine flour and salt. Create a well in the center and pour in water. Mix until fully combined. Transfer the dough to a lightly floured surface and knead for 3 minutes until smooth. Place in an oiled bowl, cover with plastic wrap, and let it rest for 30 minutes.
  • Heat oil in a large frying pan until shimmering. Sauté onion until golden, about 5 minutes. Add ginger and garlic, cook until fragrant, about 1 minute. Stir in cumin, coriander, garam marsala, and turmeric. Add potato and peas, mix until heated through. Season generously and set aside.
  • Divide the dough into 8 portions. Roll out each portion on a lightly floured surface into a 14cm circle. Brush with melted butter, fold in half, then brush with more butter and roll into a cone shape. Flatten back into another 14cm circle and place on a plate. Repeat with the remaining dough portions, brushing each with butter and stacking with baking paper in between.
  • Prepare the non-stick frying pan by brushing it with melted butter and heating it over medium-high heat. Add one piece of dough to the pan, spread one-quarter of the potato mixture on top, then add another piece of dough. Cook for 3 minutes on each side, pressing down with a spatula until crispy. Flip and cook for an additional 3 minutes. Transfer to a plate, cover with foil, and repeat with the remaining butter, dough, and potato mixture. Serve with yogurt and herbs.

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