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–+ servings

Yuca Paratha

Yuca paratha is a spicy, filling, and flavorful meal option for anytime of the day with pickle, yogurt, or dal.
5 from 1 vote
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Course: Breakfast, dinner, lunch
Cuisine: Indian
Keyword: paratha, vegan, whole wheat
Servings: 8 parathas

Ingredients

For the dough

  • 2 cups Whole wheat flour
  • 1½ tsp Salt
  • ½ cup Yogurt
  • 1 tsp Chili flakes
  • ⅓ cup Water
  • 1 tbsp Oil

For the yuca filling

  • 1 lb Yuca frozen
  • 1½ tsp Salt
  • 1 tbsp ginger finely chopped
  • 2 Thai chili finely chopped
  • 1 tbsp Sesame toasted
  • 2 tbsp Peanuts toasted
  • 1 tsp Cumin toasted
  • 1 tsp Corainder toasted
  • ½ tsp Cayenne
  • ½ tsp Turmeric
  • ⅓ cup Cilantro finely chopped

To cook parathas

  • 3-4 tbsp Coconut oil

Instructions

  • Add the whole wheat flour, salt, chili flakes, and yogurt to a mixer. Sprinkle water and knead to a smooth dough. Rest for 15-30 minutes and divide into eight portions.
  • Boil the frozen yuca for 14-15 minutes until fork tender. Drain the water completely.
  • Grind the peanuts, sesame seeds, cumin, and coriander to a powder.
  • To a bowl add the boiled yuca, salt, turmeric, ginger, and cayenne. Mash thoroughly. Add the peanut mixture and cilantro. Mix thoroughly. Divide it into eight portions.
  • Take a oa dough portion and roll it into a 4-in disc. Place a portion of the filling, gather the ends of the dough and seal it completely. Repeat with the remaining portions.
  • Dust with flour as necessary and roll each into a 9-10 inch circular disc.
  • Heat a cast iron pan, place a paratha and cook for a minute. Flip and spread coconut oil on top. Let that cook for another minute. Flip, and drizzle a quarter teaspoon oil. Flip again and cook for 30 minutes until you get nice golden brwon spots and the paratha puffs up. Remove from the pan and cook the rest of the parathas.
  • Serve with pickle, yogurt, or dal.