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Indian Parathas with Curried Carrots

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Indian Parathas with Curried Carrots
5 from 1 vote
Diet: dairy-free, egg-free, vegan
Total Time:18 minutes
Servings:4 parathas
Calories:113kcal

Ingredients

  • cup flour (⅔ cup = 75g)
  • 2 tsp olive oil (or canola/rapeseed oil fits really well here, too)
  • cup water (⅛ cup = 30ml)
  • 1 tsp salt
  • ½ carrot
  • 1 bunch parsley, fresh
  • cup soy yogurt (or natural yogurt ⅕ cup = 50ml)
  • ½ tsp cumin, ground
  • ½ tsp curry powder

Instructions

  • Mix the flour with the oil, a good pinch of salt and the water. Make sure you get a nice soft, but not sticky, dough. Set aside.
  • Grate the carrot, chop the parsley (leave half for the yogurt) grab a little more salt, the cumin and curry powder and put it all together in a mixing bowl. Knead a little with your hands to soften up the mixture.
  • Add the leftover parsley to the yoghurt, this will be your dip.
  • Make ping pong sized balls from the dough.
  • Roll them out flat and add a tbsp of the carrot mixture to the middle. Spread the mixture out across the dough.
  • Fold the dough back over at the edges and make sure the paratha is flat once again.
  • Fry the parathas on a medium-high heat for 6-8 minutes, flipping occasionally. Enjoy warm!

NOTES

Make it vegan
Use non-dairy yoghurt like soy yoghurt to make it vegan.
Make it gluten-free
Just grab a gluten-free all purpose flour mix. There are various brands like Bob’s Red Mill or King Arthur who offer it.
Jansen’s pro tip
If you run out of curry powder or just fancy a change, try using ground coriander instead. It goes really well with carrots!

Nutrition

Nutrition Facts
Indian Parathas with Curried Carrots
Amount per Serving
Calories
113
% Daily Value*
Fat
 
3
g
5
%
Cholesterol
 
1
mg
0
%
Sodium
 
601
mg
26
%
Potassium
 
144
mg
4
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
2475
IU
50
%
Vitamin C
 
19.4
mg
24
%
Calcium
 
40
mg
4
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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