Indian · Lunch
Potato Stuffed Flatbread (Low-Calorie)
Whole-wheat Indian flatbread stuffed with spiced mashed potato, cumin, fresh chili and cilantro, then griddle-toasted with minimal oil. Served with plain yogurt, it delivers the crisp-tender texture and warming spice of classic aloo paratha while keeping calories and fat low.
$2
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
390Calories
11gProtein
7.1gFat
68gCarbs
3.2gSugar
10.4gFiber
460mgSodium
1mgChol
1.2gSat Fat
810mgPotassium
85mgCalcium
3mgIron
0.1mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Boil the potato in salted water for 15 minutes until tender, drain, cool and mash until smooth.
2
Build
Mix the mashed potato with ginger, chili, cilantro, cumin, chili powder, turmeric and salt until evenly distributed.
3
Knead
Work the whole-wheat flour with water and 1/2 teaspoon oil into a soft dough, kneading by hand for 3 minutes.
4
Rest
Cover the dough with a damp cloth and rest at room temperature for 10 minutes.
5
Stuff
Divide dough in half, place filling on one piece, seal with second piece, then roll gently on a floured surface into a 6-inch flatbread.
6
Toast
Place flatbread on a dry griddle over medium heat for 2 minutes per side until small brown blisters appear on the surface.
7
Crisp
Brush remaining oil over both sides and press gently with a spatula, cooking 1 more minute per side over medium heat until golden.
8
Plate
Transfer to a plate and serve hot with plain yogurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g potato
- 1 cup120g whole-wheat-flour, plus extra for dusting
- 2 tsp2 tsp ginger-fresh
- 22 small chili-fresh
- 4 tbsp4 tbsp cilantro
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- 1/2 tsp1/2 tsp turmeric-ground, optional
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable-oil, divided for dough and griddle
- 4 tbsp60g plain-yogurt, to serve
