Indian · Lunch
Cauliflower Stuffed Flatbread (GLP-1)
Whole wheat flatbread stuffed with spiced cauliflower, mashed chana dal, and paneer, cooked on a hot griddle with minimal oil until crisp and golden. Cumin, coriander, ginger, and fresh chili season the filling. Served with cooling yogurt for dipping.
$3
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
418Calories
37.8gProtein
13.8gFat
48.5gCarbs
6.1gSugar
9.4gFiber
890mgSodium
98mgChol
5.9gSat Fat
720mgPotassium
460mgCalcium
4.6mgIron
0.3mcgVitamin B12
38mgVitamin C
vegetarian
protein-rich
high-fiber
gluten-free-adaptable
low-calorie
glp-1
Instructions
1
Prep
Squeeze excess moisture from cauliflower, then mix with chana dal, crumbled paneer, cumin, coriander, grated ginger, chopped chili, cilantro, turmeric, and salt.
2
Knead
Work whole wheat flour with a splash of water to form soft, non-sticky dough, kneading by hand for 3 minutes until smooth.
3
Rest
Cover dough with damp cloth and let sit at room temperature for 15 minutes.
4
Stuff & Roll
Divide dough into one ball, flatten, place filling in centre, seal edges, then gently roll into a 7-inch round on floured surface.
5
Fry
Heat griddle over medium-high heat, lay flatbread on it, brush with 1 teaspoon oil, cook 2 minutes until golden-brown, flip, brush remaining oil, cook 2 minutes more until crisp.
6
Plate
Transfer flatbread to plate and serve with yogurt alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g paneer
- 1 1/3 cup150g whole wheat flour
- 1 1/2 cup170g cauliflower
- 2/3 cup120g chana dal
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp ginger-fresh
- 22 chili-fresh
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp salt
- 4 tsp4 tsp vegetable-oil, divided
- 2/3 cup160g plain-yogurt, for serving
