Lunch
Main Meals
Lentil Stuffed Paratha
Serves
2
Prep in
20 minutes
Cooks in
15 minutes
There’s something about a melty centre that just enhances my soul. And I have to say, even my most carnivorous of friends absolutely love these!!
Key Facts
- Gluten & dairy free
- Vegan
- High fibre
- Freezer friendly
Ingredients
- DOUGH
- 1 cup mashed steamed sweet potato
- 1/2 cup cassava flour
- 3 tablespoons chickpea flour
- Pinch of salt
- 2-3 tablespoons water
- FILLING
- 1/2 cup cooked lentils
- 2 tablespoons chopped parsley
- 40g vegan cheese or feta cut into small pieces
- 3 finely chopped mushrooms
- 1/2 tablespoon avocado oil
Preparation
01
Mix your dough ingredients until smooth, keep working it until it’s sticky but not coating your fingers. Pinch off tablespoon sized pieces & flatten to cover your palm, spoon 2 teaspoons of filling into the centre & curl the edges up to meet. Roll into a ball & then gently squeeze to flatten. Repeat with the rest of the ingredients.
02
Heat a large frying pan on a low/medium heat. Press in your parathas join side down. Cook gently for 6-7 minutes until crisp. Flip & cook for a further 5-6 minutes until similarly golden. Flip back & leave in the warm pan for a minute or so before diving right on in!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
