Indian · Lunch
Radish Stuffed Flatbread (High-Protein)
A whole-wheat flatbread stuffed with paneer, radish, roasted chana dal, and spiced with ginger, green chili, and cumin, pan-griddled with ghee until blistered. Served with Greek yogurt and lime for a vegetarian, protein-rich Indian flatbread.
$3
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
718Calories
50.2gProtein
28.4gFat
80.6gCarbs
6.1gSugar
14.3gFiber
608mgSodium
83mgChol
15.2gSat Fat
820mgPotassium
620mgCalcium
7.4mgIron
0.4mcgVitamin B12
19mgVitamin C
vegetarian
protein-rich
high-fiber
egg-free
high-protein
Instructions
1
Prep
Combine whole wheat flour with a pinch of salt, gradually work in water to form dough, knead 3 minutes until smooth, then cover and rest 15 minutes.
2
Stuff
Grate paneer and radish, squeeze radish dry, then mix with mashed chana dal, chopped chili, grated ginger, cumin, turmeric, cilantro, and 1/4 tsp salt.
3
Build
Divide dough in half, roll into a 4-inch disc, add filling to centre, gather edges and seal, then flatten gently.
4
Roll
Dust with flour and roll to a 7-inch round, rotating often so filling stays centred and dough doesn't tear.
5
Griddle
Heat a dry skillet over medium-high heat, cook flatbread 1 minute until bubbles appear, flip, brush both sides with ghee, then cook 2 to 3 minutes per side until golden-brown blistered spots appear.
6
Plate
Transfer flatbread to a plate, spoon Greek yogurt alongside, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g paneer
- 22 medium radish (about 100g)
- 2 1/2 cups302g whole wheat flour, plus extra for dusting
- 1 cup180g chana dal-cooked
- 22 small green chili
- 1 1/2 tsp1 1/2 tsp ginger-fresh
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt, plus a pinch for the dough
- 2/3 cup160ml water, for the dough
- 4 tsp4 tsp ghee, for cooking
- 2/3 cup160g greek-yogurt, to serve
- 22 lime wedge, to serve
