Vegetable and Mint Parantha

Traditional Indian flatbread filled with a delicious mixture of vegetables and fresh herbs. This recipe is a lighter version, making the Parantha in a dry pan just like Chapatis.

Serves: 6

Ingredients

For the filling:

• 100g steamed cauliflower or any other vegetable
• 1 medium potato, boiled and mashed
• ½ bunch chopped mint leaves
• ½ bunch chopped cilantro leaves
• 1 pinch fenugreek leaves
• 1 pinch garam masala

For the dough:

• 600 kg whole-wheat flour (or any mix with chickpea, split, be as creative)
• Salt to taste
• 2 pinch of salt
• Water

Preparation

1. Make the dough: Mix flour, salt, and enough water to make a dough with a spongy consistency. Leave to rest for 15 minutes.

2. Mix the filling: Mix all filling ingredients well and divide mass into 6 equal parts.

3. Roll and stuff: Roll out dough ball out to chapati size using a little flour to avoid sticking. Place the filling on the middle of the dough, fold as though you’re sealing an envelope, and carefully seal the edges of the dough. Heat a chapati pan (or use any other non-stick pan) and roast the bread for 5-10 minutes on a medium flame until light brown patches appear. Eat immediately or keep it warm.

4. Alternative fillings: Could use potatoes, spinach, fried onions, and any mix of spices and herbs. You could also think of filling them with apple and cinnamon or any other sweet combination!

Storage

Serve warm.