Edamame Paratha
This whole wheat edamame stuffed paratha is an easy and healthy lunch or dinner option.
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Servings: 8 paratha
Ingredients
- 13/4 cup Whole wheat flour
- 3/4 tsp Salt
- 3 tbsp Sesame oil divided
- 2/3 cup Water
For Edamame Filling
- 21/2 cups Edamame shelled, frozen
- 1 tbsp OSesame oil
- 11/2 tbsp Ginger finely chopped
- 11/2 tbsp Garlic finely chopped
- 2 tbsp Sesame seeds, white/black toasted
- 2 tbsp cilantro chopped
- 1 tsp cumin
- 1/8 tsp Asafetida
- 2-3 Thai green chili Finely chopped
Instructions
- Add the flour, salt, one tablespoon oil to a bowl/stand mixer. Sprinkle water and knead to a smooth dough. Rest for 15 minutes. Divide it into 8 equal portions.
- Pulse the frozen edamame in the food processor for 2 minutes until a coarse texture is achieved.
- Heat one tablespoon oil in a pan and add cumin followed by asafetida and fry for 20-30 seconds. Then add the ginger and garlic and fry for 40 seconds. Add the edamame and saute for 2-3 minutes. Add salt and saute for 2 more minutes. cool the mixture.
- Transfer to a plate or a bowl. Add the toasted sesame seeds and cilantro and combine. Divide it into eight equal portions.
- Take a portion of the dough and shape into a 5-in circle.Place a edamame portion and gather the ends to seal it into a ball. Dust with flour as necessary and flatten it into a disc of 8-9inches diameter. Repeat with the remaining dough portions.
- Heat a cast iron pan. Place a paratha and cook for one and a half minute. Flip and brush the top side with oil, cook for 1 minute. Flip again and cook for 30 seconds and brush the top side with oil. Transfer to a plate. Repeat with the remaining parathas.
- Serve warm with spicy pickle or dal.