Indian · Lunch
Radish Stuffed Flatbread
Whole-wheat flatbread stuffed with radish, green chili, and cumin, cooked dry on a hot griddle with only a light brush of oil instead of the usual ghee-laden version. Served with cooling yogurt, it keeps the peppery radish filling and flaky layers while cutting fat and calories.
$2
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
385Calories
13.5gProtein
8.4gFat
68.2gCarbs
4.2gSugar
11.8gFiber
420mgSodium
4mgChol
1.8gSat Fat
720mgPotassium
110mgCalcium
4.2mgIron
0.1mcgVitamin B12
18mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Lassi (Yogurt-Based Drink)
international
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Squeeze grated radish over a bowl to drain excess liquid, then mix with green chili, cumin seeds, ajwain, cilantro, turmeric and salt.
2
Knead
Work whole wheat flour with a splash of water and salt into a smooth, soft dough for about 3 minutes until it no longer sticks.
3
Rest
Cover the dough with a damp cloth and let sit at room temperature for 15 minutes to relax gluten.
4
Roll
Divide dough into two balls, roll each into a 4-inch disc, place radish filling in center of one, seal edges, and gently roll stuffed dough into an 8-inch round.
5
Griddle
Heat griddle over medium heat and cook flatbread 2 minutes on first side until small brown blisters appear, then flip and brush with 1/2 tsp oil.
6
Crisp
Cook 2 to 3 minutes per side over medium heat, pressing gently with spatula, until both sides show golden-brown spots and bread feels firm.
7
Plate
Transfer to a plate, cut in half, and serve hot with plain yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g radish
- 180g180g whole wheat flour, plus extra for dusting
- 2 tsp2 tsp vegetable oil, divided
- 22 small green chili
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp ajwain (carom seeds)
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp ground turmeric
- salt to taste
- 4 tbsp60g plain yogurt, to serve
