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Curried Potato and Peas Flatbread Wrap [Vegan]

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These flatbread wraps are a spicy and filling meal that can be packed for lunch or served for dinner. The paratha, a doughy, wheat-based Indian flatbread used to make the wrap, is seasoned with pickling spices and stuffed with curried vegetables. Potatoes, peas, and pumpkin, combined with the bread, makes for a meal that won't leave you hungry.

Curried Potato and Peas Flatbread Wrap[Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Paratha Flatbread:

  • 2 cups wheat flour
  • Salt, to taste
  • Water, to knead
  • Achari masala, homemade or ready-made

For the Filling:

  • 1 cup boiled and diced potato cubes
  • 1 cup chopped pumpkin
  • 1/2 cup fresh green peas
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • 1 tsp mustard seeds
  • A pinch of asafoetida, onion powder, or garlic powder

Preparation

  1. Sieve wheat flour and salt. Add enough water and knead to a smooth dough. Add 1 or 2 teaspoons oil and knead again. Fold the dough and set aside. To prepare the filling, heat 2 teaspoons oil in a pan. Temper the mustard seeds. Add chopped pumpkin, green peas, and potato cubes.
  2. Stir well. Add turmeric powder, red chili powder, garam masala, asafoetida, and salt to taste. Mix well everything and cook it covered on low flame for 8-10 minutes.
  3. Take the resting dough and divide into equal sized balls. Take a ball and press it between the palms of your hands. Dust both the sides of the dough ball. Roll the dough ball into a round and thin paratha flatbread.
  4. Take 1 or 2 teaspoons of achari masala and spread it over one side of the paratha. Now, roll the paratha in one direction and make a Swiss roll shape. Press it again between the palm of your hands and dust with flour. Roll it into a round paratha.
  5. Heat a tava or skillet. Cook the rolled paratha until it turns golden brown on both the sides. Proceed with the remaining dough and prepare achari paratha.
  6. To prepare the wraps, Take a cooked paratha and stuff with 1 or 2 tablespoons of filling. Close both the sides of paratha and seal the top with a toothpick. Serve it.

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AUTHOR & RECIPE DETAILS


photo

Healthy, wholesome regional Indian cuisine.

I am Preeti Tamilarasan, author & photographer of Indian Kitchen. I’m an engineering graduate who left her job after marriage and started blogging to pass time, which later became my passion and introduced me to the world of food photography. I have shared more than 1000 recipes in 3 years of blogging. I mostly concentrate on healthy Indian cooking.


 

 

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0 comments on “Curried Potato and Peas Flatbread Wrap [Vegan]”

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Anuradha Kurup
1 Years Ago

Manjula Lamba Chitra Gopal this is aloo paratha rite???


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