Experience a delightful fusion of flavors with our Vegetable-Stuffed Flatbreads, also known as savory pancakes. Perfect for breakfast, lunch, or a satisfying snack, this recipe combines a medley of fresh vegetables, aromatic spices, and a soft, flavorful dough. These flatbreads are not only delicious but also packed with nutrients, making them an ideal choice for health-conscious food lovers. Pair them with yogurt, chutney, or enjoy them as is for a hearty treat.
Ingredients:
For the Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup water (adjust as needed)
- 1 tablespoon oil (optional, for a softer dough)
For the Filling:
- 1/2 cup grated carrots
- 1/2 cup finely chopped spinach or kale
- 1/2 cup finely chopped onions
- 1/4 cup chopped bell peppers (any color)
- 1/2 teaspoon grated ginger
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional, adjust to taste)
- 1/2 teaspoon garam masala or any spice blend of choice
- Salt to taste
- 1 tablespoon oil for cooking the filling
For Cooking:
- Oil or ghee for shallow frying
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine whole wheat flour and salt.
- Gradually add water and knead to form a soft, pliable dough. Add oil if desired for extra softness.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- Prepare the Filling:
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them sizzle.
- Add onions and ginger; sauté until onions are translucent.
- Stir in carrots, spinach, bell peppers, turmeric, red chili powder, garam masala, and salt.
- Cook for 3-5 minutes until the vegetables are tender but not mushy.
- Allow the filling to cool completely.
- Assemble the Flatbreads:
- Divide the dough into equal portions and roll them into balls.
- Roll out one dough ball into a small circle.
- Place a spoonful of the vegetable filling in the center.
- Gather the edges of the dough to seal the filling inside, forming a pouch.
- Gently roll the filled pouch into a flatbread, taking care not to tear it.
- Cook the Flatbreads:
- Heat a skillet or tawa over medium heat.
- Place the rolled flatbread on the skillet and cook for 1-2 minutes until bubbles appear.
- Flip and drizzle a little oil or ghee around the edges. Cook until golden brown spots form on both sides.
- Repeat with the remaining dough and filling.
- Serve:
- Serve the vegetable-stuffed flatbreads hot with yogurt, pickle, or chutney.
- Enjoy them as a wholesome meal or a satisfying snack!