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Stuffed parathas

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Bitesize veggie parathas add a unique twist to standard party food.
Serves
16
Prep
25 minutes
Cook
40 minutes
Each 40g serving contains (excludes serving suggestion)
KCal
70
Carbs
11.6g
Fibre
2.2g
Protein
2.8g
Fat
0.9g
Saturates
0.10g
Sugars
1.3g
Salt
0.10g
Ingredients
Ingredients
For the filling:
1 large sweet potato, peeled and quartered
4 spring onions, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 cloves garlic, crushed
half red chilli, finely chopped
25g fresh coriander, chopped
50g frozen peas, defrosted
For the dough:
200g wholemeal flour
half tsp baking powder
100g 0% fat yogurt
125ml water
2 tsp rapeseed oil
Method
  1. Boil the sweet potato for 10–15 minutes until soft, then drain and mash in a bowl.
  2. Add the spring onions, turmeric, cumin, ground coriander, garlic and chilli, fresh coriander and peas to the sweet potato. Mix well and reserve.
  3. Now add the flour to a bowl with the baking powder, yogurt and water. Mix well into a dough.
  4. Divide the dough into 8 balls. On a lightly floured surface, roll each ball out into thin circles, creating 8 pancakes approximately 12–14cm in diameter.
  5. Divide the filling into four and spread it out over four of the dough circles, leaving a 1cm border around the edge.
  6. Brush the edges with a little water, then place another dough circle on top, pressing the edges firmly together.
  7. 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, carefully 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, but if not cook for another minute or two on each side.)
  8. Cook all the parathas and cut into quarters to serve.
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