Masala Paratha Spiced Indian Flatbread yeastfree

• portioner: 12 servings
• aktiv tid: 25 minutes
• total tid: 1 hour

Ingredienser

1/2 cup cauliflower florets

3/4 cup cubed potato

1/4 cup frozen spinach (thawed and squeezed to remove excess moisture)

1/4 cup well packed chopped cilantro

1 tablespoon hemp seeds

1 tablespoon sesame seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 an inch of ginger

1/2 teaspoon dried fenugreek leaves (kasoori methi) (optional but they add a nice flavor)

1/4 teaspoon carom seeds (ajwain or cumin seeds)

1/2 teaspoon salt

1 tablespoon oil (plus more for cooking)

2-3 cups of flour

1/4 cup water or more as needed

Instruktioner

Prep the veggies: Add all of the vegetables, spices and oil to the food processor. (These veggies are raw)

Then process until all the vegetables are chopped into a coarse meal consistency.

Then add the flour. I usually start with 3/4 cup of all purpose flour and 1 cup of whole wheat flour, so a total 1 3/4 cup flourAdd two tablespoons of water and pulse the mixture. Process the mixture to mix all the vegetables with the flour.

Depending on the moisture content of your vegetables and flour absorption you might already get a dough at this point. Or you can add more water, one tablespoon at a time, until the mixture is a nice smooth dough.You don’t want the dough to be sticky because the vegetables are going to continue to leave moisture. Keep it slightly stiff. Once the dough is formed, remove it from the food processor and put it in a bowl. Add a little bit of flour on the dough and just smooth it out by kneading it for a few seconds and then let it sit for 10-15 mins.

Roll out the flatbreads: Prepare your workstation. Knead the dough for a few seconds and Divide the dough into equal sized balls. Then using a rolling pin or bottle, roll it out into circles. Use some flour on your workstation (which is either your kitchen counter or wood plate or marble). Make thick flatbreads, too thin will become too crispy . About a millimeter thick is what we are aiming for.

Once you’ve rolled out all of the flatbreads, heat up a skillet over medium -high heat. Once the skillet is hot, add the flatbread to the skillet and let it cook until it starts to lightly bubble up.

Then flip it and continue to cook it until it starts to bubble up even more and is turning golden brown on the other side. Meanwhile, Press the flatbread for a few seconds everywhere.

Brush the top with a little bit of oil and flip it. Brush oil on the flipped side as well and Press with your spatula to cook .Depending on your stove, your skillet and the thickness of your flatbread, this whole cooking process can take anywhere from 2-6 minutes. You want some golden brown bubbles on both sides of the flatbread. Then take the flatbread off the skillet, cover with a heavy towel and let it sit.Repeat this process for all of the rolled-out flatbreads. You can brush some vegan butter on the flatbreads or just store them rolled in a thick kitchen towel. Store on the counter if you are consuming them within the day.

Näring

• Kalorier: 111 kcal
• Totalt fett: 2 g
• Mättat fett: 0.2 g
• Natrium: 102 mg
• Totala kolhydrater: 19 g
• Kostfiber: 1 g
• Totalt socker: 0.3 g
• Protein: 3 g