Spiced vegetable flatbreads with a cooling raita dip
Flatbreads are one of the staples in Indian food and for good reason, as they are great accompaniments to all sorts of sabjis and curries. But flatbreads are also great on their own when they are stuffed with deliciously spiced up vegetables. Here are some beautifully balanced cauliflower and ginger stuffed paratha to be enjoyed with a bit of raita, a cooling yoghurt dip.
Raita is a very popular accompaniment to Indian meal. It balances all the spices in the main meal and cools the palate. The freshness of cucumber goes very well with the sour yoghurt and cumin adds warmth and spice. The mint leaves help blend all these flavours together.
For the flatbreads:
300g chapati flour
For the filling:
400g cauliflower, grated
1 tbsp fresh coriander, finely chopped
1 small green chilli, finely chopped
1 tsp garam masala
1 tsp carom seeds
1 tsp salt
½ tsp chilli powder
Sunflower oil or ghee, for cooking
For the raita:
250g natural yoghurt
¼ tsp chilli powder
½ tsp cumin powder
A handful of mint leaves, finely chopped
Put the chapati flour in a bowl and slowly add the water, bringing it together into a soft dough. Knead for 2 mins until smooth. You might not need all the water or you may need a bit more. Leave the dough in the bowl, cover with cling film and leave to rest for 15 mins.
Meanwhile, prepare the filling. Mix all the filling ingredients in a bowl and combine it well. Put it aside.
Heat a flat frying pan or a skillet. Divide the dough into 10 portions. Take 1 portion at a time and roll it into a 10cm circle. Spoon 3 tbsp of the cauliflower mixture onto the centre of the circle. Gather the sides together and seal the cauliflower inside. Press down gently and roll again to make a 15-18cm round circle.
Place it on the hot skillet and cook it for 1-2 mins until beginning to turn golden, on both sides. Pour ½ tsp of oil on each side and cook until crispy and golden.
To make the raita. Put the yoghurt, ¼ tsp salt, chilli, cumin and mint in a bowl. Mix well. Grate the cucumber and squeeze out the excess water. Add this to the yoghurt and mix well.
Serve straight away with the hot paratha and some pickles.
Recipe: Chetna Makan
Image: John Holdship