What vegetables are used in the curried filling?

The savory filling features boiled and diced potato cubes, chopped pumpkin, and fresh green peas, seasoned with turmeric, red chili powder, garam masala, and a pinch of asafoetida.

Can I prepare the curried potato and pea filling in advance?

Yes, the filling can be cooked ahead of time and stored in an airtight container in the refrigerator for up to 2-3 days, making assembly quicker when ready to serve.

How should I store leftover Curried Potato and Peas Flatbread Wraps?

Store any leftover wraps in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on a skillet or in a microwave until warmed through.

What can I use if I don't have achari masala for the paratha?

If ready-made achari masala isn't available, you can use a homemade version or substitute with a blend of dry mango powder (amchur), fennel seeds, nigella seeds, and a pinch of chili powder for a similar tangy and aromatic profile.

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Curried Potato and Peas Flatbread Wrap
[Vegan]

PT By: Preeti Tamilarasan

Author Bio

Healthy, wholesome regional Indian cuisine. I am Preeti Tamilarasan, author & photographer of Jopreets Kitchen. I’m an... Read More

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Two golden-brown curried potato and peas flatbread wraps, sealed with toothpicks, resting on a rustic wooden board.

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Curried Potato and Peas Flatbread Wrap[Vegan]

250

Dairy Free

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... Read More

Ingredients You Need for Curried Potato and Peas Flatbread Wrap [Vegan]

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

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How to Prepare Curried Potato and Peas Flatbread Wrap [Vegan]

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.
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.
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.
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.
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.
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.