Stuffed parathas
Nutrition Facts
each servingIngredients
all 16 types- For the filling:
- 1 large sweet potato (approx. 350g), peeled and quartered
- 4 spring onions, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cloves garlic, crushed
- ½ red chilli, finely chopped
- 25g fresh coriander, chopped
- 50g frozen peas, defrosted
- For the dough:
- 200g wholemeal flour
- ½ tsp baking powder
- 100g 0% fat yogurt
- 125ml water
- 2 tsp rapeseed oil
Directions
8 steps in totalBoil the sweet potato for 10–15 minutes until soft, then drain and mash.
Add the spring onions, turmeric, cumin, ground coriander, garlic and chilli, fresh coriander and peas to the sweet potato. Mix well and reserve.
Add the flour to a bowl with the baking powder, yogurt and water. Mix well into a dough.
Divide the dough into 8 balls. On a lightly floured surface, roll each ball out into thin circles, creating 8 pancakes.
Divide the filling into four and spread it out over four of the dough circles, leaving a 1cm border around the edge.
Brush the edges with a little water, then place another dough circle on top, pressing the edges firmly together.
Brush a non-stick frying pan with ½ tsp oil, then place a paratha in the pan and cook over a low to medium heat for 2 minutes, turn over with a spatula and cook the other side for 2 minutes. Flip again and give each side one more minute. (When ready, the surface of the paratha should have a few brown spots). Repeat with the remaining parathas.
Cut into quarters to serve.
