Fava Fennel Paratha
This fava fennel paratha is an aromatic and hearty paratha stuffed with fava beans and fennel and is simple to make for lunch or dinner.
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Servings: 9
Ingredients
For the dough
- 2 cups Whole wheat flour
- 1 tsp Salt
- 1 tbsp Oil
- 1 cup water (about a cup)
For the Java Fennel Filling
- 1¼ cups Fava beans cooked
- 1 cup potatoes cooked, mashed
- 1¼ cup Fennel bulb finely chopped
- 1 tbsp Ginger finely chopped
- 1-2 Thai chili Finely chopped
- 1 tsp salt
- 1 tsp Fennel powder
- 3/4 tsp cayenne
- 3 tbsp Cilantro finely chopped
- ½ tsp Chili flakes optional
- 1 tbsp oil
- 1 tsp Cumin
For Brushing
- 2-3 tbsp Oil
Instructions
- Add the whole wheat flour, salt, one tablespoon oil to your stand mixer and sprinkle water. Knead to a smooth dough and rest for 15-30 minutes.
- Heat oil in a pan, add the cumin seeds and fry for 30 seconds. Then, add the chopped fennel, ginger, and Thai chili. Saute for 4-5 minutes until fennel is soft.
- Mash the cooked Java beans to a coarse texture with a potato masher.
- Then add the mashed lava beans to the fennel mixture followed by fennel powder, cayenne, salt, and mashed potatoes. Cook for about 5-6 minutes until the mixture is dry. Remove from flame, transfer to a bowl. Add chili flakes (optional) and cilantro, and mix.
- Divide the dough and the filling into 9 equal portions.
- Flatten each dough portion to a 5-inch disc. Place a portion of the filling and gather ends to seal. Dust with flour and roll it into a 8-9 in. circle. Repeat with the remaining dough portions.
- Heat a cast-iron pan and place the paratha, cook for 2 minutes over medium flame. Brush with oil, flip and cook for 1 and half minute. Brush the top side with a little oil and flip again and cook for 30 seconds. Remove from the pan and set aside. Repeat with the remaining parathas.
- Serve hot/warm with pickle/yogurt/salad.