Edamame Stuffed Paratha with Wasabi Raita
As much as I love the good old aloo (potatoes) paratha, it’s definitely time to give that aloo a break. Thanksgiving can be a pretty traumatic time for an aloo!! (What it does to your waistline is a whole different topic we’ll avoid at this moment)
So I decided to stuff my paratha with something more protein and less carbs. Replaced the refined flour with some whole wheat flour and of course, paired this Edamame goodness with some delicious non fat wasabi Raita (yogurt sauce) All that paratha fun with a nutritional twist.
Ingredients & Preparation
- 2 cups whole wheat flour
- 2 tsp oil
- 1 tsp salt
- Water to make the dough
- In a large bowl, mix the flour, oil and salt.
- Gradually add water by the spoonfuls till the dough starts to come together.
- Knead until you get a soft, non-sticky & elastic dough for approximately 5 minutes.
- Cover and let it rest while you get the stuffing ready.
- 1 pack frozen shelled edamame (defrosted in the microwave for 3 mins)
- Salt to taste
- 1/2 tsp cumin powder
- 2-3 tsp paprika powder
- 3-4 tsp Japanese chili powder
- 1 tsp curry powder
- 1 tbsp Chaat masala
- Pepper to taste
- Grind the defrosted edamame until you get a coarse mash.
- Add the rest of the seasoning & spices.
- Mix well & set aside.
- 1 cup nonfat Greek yogurt + 1/2 cup water ( or use 1+1/2 cups regular yogurt instead)
- 1/2- 1 tsp wasabi paste (depending on its potency & your tolerance)
- Salt & pepper to taste
- Whisk all the Raita ingredients & refrigerate until ready to serve.
Preparation for the Paratha
- Now, if you’re a first timer, I highly recommend a stuffed Paratha YouTube video before you begin making these.
- Divide the dough into small balls of approximately 1+1/2″ diameter.
- Dust one of them with some flour and roll it out in a circle of approx 6″ diameter
- Take about 2-3 tbsp of stuffing and shape it into a flat disc and place it in the middle of your dough circle.
- Twist the edges of the dough together in a package and flatten lightly.
- Dust the stuffed dough ball with flour once again and roll it out in a circle very gently so that you don’t rip the surface.
- Cook the Paratha on a griddle on both the sides on a medium flame, adding a few tsps of oil while turning.
- Follow the pattern with the rest of the parathas.
- Serve hot with wasabi Raita & picked ginger.