A Vegan dish that’s enjoyable to all — gluten free parathas stuffed with spiced potato and kumara filling.
Ingredients
- 2 cups of LFGF All-Purpose Wholemeal Flour
- ½ teaspoon of salt
- 100g Nuttelex (or you can use butter)
- ½ cup of water
- 2 teaspoons of baking powder
- 1 large (300g) potato, chopped
- ½ (125g) of kumara, chopped
- 1 teaspoon of coriander seeds
- ½ teaspoon of ground cumin
- ¼ teaspoon cayenne pepper
- ¼ cup of firmly packed fresh coriander leaves
Method
Dough
- Place LFGF All-Purpose Wholemeal Flour and baking powder in a large bowl, mix in the Nuttelex.
- Stir in enough water to make ingredients cling together.
- Turn dough onto a floured surface, knead about 10 minutes or until smooth.
- Divide dough into 16 portions and roll each portion on a floured surface into a thin 16cm round.
- Stack rounds between layers of plastic wrap to prevent drying out. You will need 2 rounds for one Paratha.
- Divide filling among the rounds, spread filling over half the rounds, leaving 7mm borders.
- Brush borders with water, top with remaining rounds. Press edges together to seal.
- Bake in moderate oven at 180°C until golden brown.
Filling
- Boil or steam potato and kumara until tender.
- Mash vegetables coarsely, stir in spices and coriander.
Handy Hints
- Wetting your hands when shaping bread dough will stop the dough sticking.