- Serves 2
- Prep in 10 minutes
- Cook in 10 minutes
There is something about a stuffed bread product that will always win over a crowd & these babies hold up their end of the bargain without issue.
A paratha is usually a potato based Indian bread but I’ve made these naturally gluten free, higher in fibre & protein by using cassava & chickpea flours.
They are delicious, simply to make & can be filled as you wish.
- High Fibre, High Protein
- Family Friendly
- Prep Ahead - Lasts 4 Days
For The Dough
1 cup mashed sweet potato (chop into pieces & steam for 10 minutes)
1/2 cup cassava flour
3 tablespoons chickpea flour
Pinch of salt
3-4 tablespoons of water
Whatever you fancy! I’ve used lentils, parsley, olives & dairy free cheese here but similarly leftover shredded chicken, veggies, feta or anything else you’ve got knocking about in your fridge will work.
Mix your dough ingredients until smooth, keep working it until it’s sticky but not coating your fingers.
Pinch off large tablespoon sized pieces & flatten to cover your palm, spoon 2 teaspoons of filling into the centre & curl the edges up to meet. Roll into a ball & then gently squeeze to flatten. Repeat with the rest of the ingredients.
Heat a large frying pan on a low/medium heat. Add 1/4 teaspoon of of oil & then in go your parathas . Cook gently for 6-7 minutes until crisp. Flip & cook for a further 5-6 minutes until similarly golden. Flip back & leave in the warm pan for a minute or so before diving right on in.
Keep in an airtight container for 4-5 days in the fridge, heating through in a 190C oven for 10-15 minutes before serving.
You can also freeze them or just freeze any extra dough.