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Parathas, Potato-Cauliflower Stuffed Flatbread

Gluten-Free Stuffed Flatbread Paratha with Cauliflower and Potato


  • Author: Nele Liivlaid
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 parathas 1x

Description

My version of stuffed flatbread paratha with cauliflower and potato is vegan, plant-based, oil-free, gluten-free and Candida diet friendly.


Scale

Ingredients

DOUGH

FILLING

  • 3 medium potatoes, cut into cubes
  • 150g (5.3oz) cauliflower, processed or grated
  • ¼ red bell pepper, chopped
  • Himalayan salt to taste
  • Black pepper and chilli flakes to taste
  • A handful of fresh coriander, chopped

Instructions

  1. Mix the batter ingredients and knead for 10 minutes. It should be a bit sticky, but not too much. If the dough doesn’t come off your hands at all, add a bit of flour. Cover with kitchen towel and leave to rest for 30 minutes.
  2. Prepare filling by boiling potato cubes until soft. Drain excess water and mash. Mix in the remaining ingredients.
  3. Divide the dough into 6 equal pieces and the filling into 6 equal portions. It is the easiest to use kitchen scale.
  4. Flour a non-stick surface. Take one piece of dough and first form a ball and then a thick flat circle (see video) by patting and shaping at the same time. Roll the dough out into a large circle (about 20-22 cm, 7.9-8.7 in. diameter).
  5. Put one portion of filling into the centre and spread it out leaving a good 5 cm, 2 in. border.
  6. Fold the dough into the centre making 5-6 folds around the paratha bringing the outer edge to the centre.
  7. Gently roll the paratha again to get a circle of about 15-16 cm, 5.9-6.3 in. diameter. Repeat with the remaining dough balls and filling.
  8. Fry (without oil) paratha until golden on both sides or bake in 175°C, 350°F oven for 20 minutes flipping the parathas at 10 minutes.

  • Method: Baking or Frying

Keywords: Flatbread vegan paratha

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