This recipe makes 15-17 protein packed paratha flatbreads, which can be frozen and reheated.
INGREDIENTS FOR STUFFING:
2 Avocados, peeled and mashed
4 medium sized potatoes, washed and peeled, cut in half
1 cup of fresh or frozen green peas
1 green chili pepper, washed and finely chopped
1/2 cup cilantro, washed and finely chopped
1/2 tablespoon fresh lemon juice
1 tablespoon of oil, corn or canola
1 teaspoon cumin seeds
1/2 teaspoon ajwain (caraway) seeds
1 teaspoon red chili powder
INGREDIENTS FOR DOUGH:
2 1/2 Cup Rajgara/ Amaranth flour
1/2 cup Mong Bean Flour
2 tablespoons of oil, corn or canola
salt to taste
Additional oil is needed for cooking
1/4 cup rice flour to dust the dough while rolling it out
METHOD TO MAKE THE DOUGH:
Mix both of the flours in a large bowl, add salt and oil. Mix well. Add warm water (one tablespoon at a time) to the dough mixture and begin kneading the dough. Continue adding the water and kneading the dough until you can make it into a large ball that is not sticky or overly firm. The dough should be pliable. Cover the dough and keep aside for thirty minutes.
METHOD TO MAKE THE STUFFING:
Boil water in a large pot and add in 1/2 teaspoon salt. Once it is boiling, add the potatoes and boil them for 15 minutes on medium high heat. Boil until they are soft and can be mashed. Once they are boiled, remove the potatoes from the water and mash them. Keep aside.
Heat a saucepan on medium heat, add oil. Once hot, add the ajwain, cumin and green chili. Let it fry for five to ten seconds and the add the peas and mix well. Let it cook for two minutes until they get soft.
Add in the mashed potatoes and mix well. Then add in the avocado mixture and mix it all together. Add in salt, red chili powder and lemon juice. Mix well and cook for 5 to 7 minutes (note that the avocados have water and this water needs to evaporate so it takes a few minutes).
It will look this this when it is ready.
Let the mixture cool and set aside.
Meanwhile, break up and roll the dough into golf size balls.
Take the stuffing and roll into balls the size of a half dollar.
Take a ball of dough,sprinkle some rice flour on the rolling board and roll out the dough into a 6 inch circle.
Take a ball of stuffing and put it in the middle of the circle of dough. Now gather the dough and pinch it together over the stuffing, essentially creating a ball of dough with the stuffing inside of it. Twist and press the top of the dough so it sticks together.
Now dust the ball with additional rice flour and roll it out very gently to that the stuffing g does not push out through the dough. The stuffing should remain inside the dough as much as possible so it looks like the picture below.
Heat a pan on medium low heat. Put the rolled out flatbread on the heated pan and let it cook until there are brown dots on one side. Now flip and let it cook om the other side until they are golden spots. Now flip again and add 1/2 teaspoon of oil around the edges of the flatbread. Let it cook until slightly darker, flip and do the same on the other side.
Once they are ready, serve warm.
Note: Allergy Friendly, Vegan, Gluten-free, Dairy free, and Nut Free.