Indian · Lunch
Radish Stuffed Flatbread (GLP-1)
A whole-wheat flatbread rolled with spiced radish and lentil filling, pan-toasted with minimal oil and served with yogurt. Cottage cheese and cooked lentils provide substantial protein, while grated radish keeps the dough moist and delivers fiber in a light, easy-to-digest portion.
$3
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
412Calories
37.8gProtein
10.4gFat
48.6gCarbs
5.1gSugar
8.6gFiber
890mgSodium
21mgChol
3.9gSat Fat
780mgPotassium
210mgCalcium
4.6mgIron
0.3mcgVitamin B12
11mgVitamin C
vegetarian
protein-rich
high-fiber
low-calorie
low-cholesterol
glp-1
Instructions
1
Prep
Squeeze grated radish firmly to remove excess moisture. Combine with cottage cheese, moong dal, cumin seeds, turmeric, garam masala, chopped green chili, ginger-garlic paste, cilantro and half the salt.
2
Knead
Work whole wheat flour, remaining salt and about 1/4 cup water into a smooth dough. Cover with a damp cloth and rest 10 minutes at room temperature.
3
Stuff
Divide dough into two balls. Flatten each into a 4-inch disc, fill with radish mixture, seal edges and gently flatten into a 6-inch flatbread.
4
Toast
Heat a griddle over medium heat. Cook flatbread dry for 1 minute per side until bubbles appear, then brush with oil and toast 4 to 5 minutes, flipping every minute, until golden-brown and firm.
5
Plate
Transfer to a plate and serve immediately with yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g low-fat cottage cheese
- 1 1/2 cup180g whole wheat flour
- 2/3 cup130g moong dal
- 2 cup230g radish
- 2 tsp2 tsp cumin seeds
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp garam masala
- 22 small green chili
- 2 tsp2 tsp ginger-garlic paste
- 4 tbsp4 tbsp cilantro
- 1 tsp1 tsp salt, divided
- 4 tsp4 tsp vegetable oil, divided
- 1/2 cup120g plain low-fat yogurt, for serving
