Breakfast for 8
Beet Split Pea Paratha
Beet-tinted wheat dough wraps seasoned split peas, then cooks in a skillet as tender stuffed flatbreads.
$0.27per serving $
45 minstart to table
8servings
Ingredients
- 1 cup whole wheat flour
- 1/2 cup unbleached white flour
- 2 tsp oil
- 1 tbsp flax seed meal
- 1/4 tsp salt
- 1/4 tsp garam masala or cumin
- 3/4 cup cooked beets
- 1/3 cup aquafaba - chickpea brine
- 1 1/2 cups cooked split peas
- 1/2 tsp garlic
- 1/2 tsp cayenne
- 1/3 tsp salt or to taste (optional)
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 2 1/2 tbsp finely chopped cilantro
Steps
- Mix both flours, oil, flax meal, salt, and garam masala in a bowl.
- Add the beets and aquafaba, then knead until a soft dough forms; cover and rest for 10 minutes.
- Mash the split peas with garlic, cayenne, salt, cumin, garam masala, and cilantro.
- Divide the dough and filling into eight portions, then roll each dough portion into a circle, fill it, seal it, and roll it flat.
- Cook each paratha in a lightly oiled skillet over medium heat for 2 to 3 minutes per side.
- Cook until the flatbreads are browned in spots and the centers are hot.
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