After finding out that our flatbread mix was shortlisted for the Freefrom Awards 2017, I have been dreaming up ways to use this mix, other than as a flatbread/tortilla and today I have a treat for you. The video I am going to share is for a stuffed paratha. I only had eggs to hand and thus stuffed the parathas with them but the options for stuffing are limitless, whether its vegan, vegetarian or a meat feast. Have a go and let me know what you think.
Below is the recipe but check out the video for it too. If you like this, wait till you see what else we have up our sleeves (or in our apron).
- 1 packet TReat Low Carb Vegan Flatbread Mix
- 3 medium free range eggs
- 1/2 c spring onions (chopped)
- 2 chillies (chopped)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp chillie powder
- 1 tsp oil (to fry the stuffing)
- oil/ghee/butter to fry parathas
Crack the eggs in a medium bowl and add the stuffing ingredients. Mix to combine.
Heat up a frying pan and add the oil to cook the stuffing.
Pour in the stuffing mixture and cook till the eggs are set.
Make up the flatbreads as per the packet instructions but do not cook them yet.
Lay one flatbread out, coat it with oil/ghee/butter and fill the centre with some of the stuffing
Cover the flatbread and stuffing with another flatbread and gently fold the edges togather. The flatbreads are still quite pliable and therefore should stick togather.
Heat up your frying pan again and add the oil/ghee/butter for frying
Gently put the paratha in the pan and cook each side for atleast 3-4 minutes. After flipping the paratha over, coat the top with oil/ghee/butter. The thicker the paratha, the longer it will take to cook. Putting a lid over the parathas, help to cook the inside
This can be enjoyed on its own or as an accompaniment with a main.