Masala Paratha Spiced Indian Flatbread yeastfree
User Reviews
5
Masala Paratha Spiced Indian Flatbread yeastfree
Description
This yeast-free Masala Paratha brings together raw cauliflower, cubed potato, thawed spinach, and fresh cilantro combined with hemp and sesame seeds and several warming spices like cumin, coriander, turmeric, paprika, fenugreek leaves, and carom seeds. These ingredients are processed until finely chopped, then mixed with a blend of all-purpose and whole wheat flours and water to create a dough that is firm but pliable. The dough rests briefly before being rolled into flatbreads.
The cooking method involves pressing and frying the dough on a skillet using neutral oil. Cooking over medium-high heat helps achieve even cooking without hardening the paratha. The resulting flatbread is flavored with aromatic Indian spices and has a slightly textured crumb from the mixed vegetable and seed content.
These parathas work well as a savory accompaniment to curries, dal, or chutneys and can be enjoyed with vegan butter or non-dairy yogurt. They can be refrigerated for up to four days or frozen between layers of parchment for longer storage. Gluten-free versions require different flours and the addition of chia seeds, though rolling them out requires more care due to dough delicacy.
Ingredients
- 1/2 cup cauliflower florets
- 3/4 cup potato cubed
- 1/4 cup spinach thawed and squeezed to remove excess moisture, frozen
- 1/4 cup cilantro well packed, chopped
- 1 tablespoon hemp seed
- 1 tablespoon sesame seeds
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1/2 teaspoon Turmeric
- 1/2 teaspoon paprika
- 1/2 ginger an inch
- 1/2 teaspoon fenugreek leaves optional but they add a nice flavor, dried, aka Kasoori Methi
- 1/4 teaspoon carom seeds (ajwain) or cumin seeds
- 1/2 teaspoon salt
- 1 tablespoon neutral cooking oil plus more for cooking, generic cooking oil
For the flour:
- 2-3 cups flour I usually use 3/4 cup of all purpose flour and 1 cup of whole wheat flour/chapati flour to begin with and then add more whole wheat flour as needed. You can use all whole wheat but use whole wheat chapati flour, see note
- 1/4 cup water or more as needed
Instructions
- 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.
Notes
- Adding 2 tablespoons of non-dairy yogurt to the dough makes the paratha softer.
- Press portions of the paratha while cooking to keep them soft and ensure even cooking.
- Cook over medium-high heat to reduce skillet time and prevent harder textures.
- Variations can include other vegetables like sweet potato, carrot, zucchini, or root vegetables, and additions like oats or chia seeds.
- Refrigerate parathas for up to 4 days; reheat on skillet or microwave with a damp towel to retain moisture.
- Freeze with parchment layers between flatbreads for convenient longer-term storage.
- Gluten-free versions require a different flour blend and chia seeds, resulting in a more delicate dough that needs careful rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 102mg | 4% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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