My version of stuffed flatbread paratha with cauliflower and potato is vegan, plant-based, oil-free, gluten-free and Candida diet friendly.
- 450g (15.9oz) raw buckwheat flour
- 50g (1.8oz) chickpea (gram) flour
- 1/4 tsp. Himalayan salt
- 1 tsp. cumin, crushed
- 380g (13.4oz) water
- 3 medium potatoes, cut into cubes
- 150g (5.3oz) cauliflower, processed or grated
- ¼ red bell pepper, chopped
- 1/4 tsp Himalayan salt
- Black pepper and chilli flakes to taste
- A handful of fresh coriander, chopped
- 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.
- Prepare filling by boiling potato cubes until soft. Drain excess water and mash. Mix in the remaining ingredients.
- Divide the dough into 6 equal pieces and the filling into 6 equal portions. It is the easiest to use kitchen scale.
- 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).
- Put one portion of filling into the centre and spread it out leaving a good 5 cm, 2 in. border.
- Fold the dough into the centre making 5-6 folds around the paratha bringing the outer edge to the centre.
- 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.
- 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.
- Cook Time: 30 minutes
- Method: Baking or Frying
- Serving Size: 1/2 flatbread
- Calories: 174 kcal
- Sodium: 114.9mg
- Fat: 1.6g
- Saturated Fat: 0.3g
- Carbohydrates: 30.8g
- Fiber: 5.4g
- Protein: 6.5g
Keywords: Flatbread, paratha