North Indian · Lunch, Dinner
Mixed vegetable paratha with raita
Whole-wheat flatbreads stuffed with grated cauliflower and peas, served with a cooling raita.
- Calories
- 580 kcal
- Protein
- 20 g
- Carbs
- 85 g
- Fat
- 18 g
- Prep
- 20 min
- Cook
- 20 min
Per serving, for one person.
Contains: dairy, gluten.
Ingredients
- 90 g Wholewheat flour (atta)
- 90 g Cauliflower
- 40 g Green peas
- ¾ chilli Green chillies
- ¾ tsp Ground cumin
- ¼ tsp Chilli powder
- ½ tsp Salt
- ¾ tbsp Sunflower oil
- 130 g Plain yogurt (curd)
- ¼ cucumber Cucumber
Method
- Grate the cauliflower, squeeze out excess water, and mix with peas, chilli, cumin, chilli powder and half the salt.
- Make a soft dough with atta, a little salt and water; rest 10 minutes, then divide into 2 balls.
- Stuff each ball with the vegetable filling and roll out gently into a paratha.
- Cook on a hot tawa with a teaspoon of oil each side until golden, about 3 minutes a side.
- Whisk the curd with grated cucumber and a pinch of salt for the raita, and serve alongside.
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