Vegetable-Stuffed Pan-Fried Flatbreads

Vegetable-Stuffed Pan-Fried Flatbreads

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons vegetable oil

For the Filling:

• 1 cup grated carrots
• 1 cup finely chopped cabbage
• 1/2 cup diced green onions
• 1/2 cup cooked and mashed potatoes
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala or curry powder
• Salt and pepper (to taste)
• 2 tablespoons vegetable oil

Instructions:

Prepare the Dough:

1. In a bowl, mix flour and salt.
2. Gradually add warm water and knead into a soft, pliable dough.
3. Knead for about 8-10 minutes, then cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling:

1. Heat oil in a skillet over medium heat.
2. Add garlic, ginger, and sauté for 30 seconds.
3. Add carrots, cabbage, and green onions. Cook for 3-5 minutes until softened.
4. Stir in mashed potatoes, turmeric, garam masala, salt, and pepper. Mix well.
5. Let the filling cool completely.

Assemble the Flatbreads:

1. Divide the dough into equal-sized balls (about 8-10).
2. Roll each ball into a small circle (about 4-5 inches in diameter).
3. Place 2-3 tablespoons of filling in the center of a circle.
4. Gather the edges of the dough around the filling and seal it.
5. Flatten the stuffed dough ball gently with your palm and roll it out lightly.

Cook the Flatbreads:

1. Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
2. Cook each flatbread for 2-3 minutes per side, until golden brown and crispy.
3. Repeat for all flatbreads.

Serve:

• Garnish with chopped green onions.
• Serve hot with yogurt, chutney, or your favorite dipping sauce.

Tips:

• You can customize the filling with other vegetables or even cooked meats.
• Ensure the filling is not too wet to avoid tearing the dough.

Let me know if you’d like a variation or additional ideas for this recipe!