Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha Yeast-free

• Produce

  • 1 medium head Broccoli
  • 1 cup Chickpeas, Cooked
  • 1/2 tsp Garlic powder
  • 1/2 inch Ginger

• Baking & Spices

  • 1/3 tsp Cayenne
  • 1 tbsp Flaxseed meal
  • 1/2 cup Flour or all purpose flour, unbleached white
  • 2/3 tsp Salt
  • 1 cup Whole wheat pastry flour

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 1/2 cup Water

• Other

  • ¼ cup aquafaba (liquid from a can of chickpeas , or use non dairy milk
  • ½ tsp carom seeds (Ajwain or cumin seeds

Found on veganricha.com

Description

Ingredients

• 1 cup whole wheat pastry flour
• ½ cup unbleached white flour or all purpose flour
• 1 tbsp flaxseed meal
• ⅓ tsp salt
• ½ tsp carom seeds (Ajwain) or cumin seeds
• 2 to 3 tsp oil
• ¼ cup aquafaba (liquid from a can of chickpeas) , or use non dairy milk
• ½ cup water
• 1 medium head of broccoli
• 1 cup cooked chickpeas
• ⅓ tsp salt
• ½ tsp garlic powder
• ½ tsp or more ground cumin
• ⅓ tsp or more cayenne
• ½ inch ginger, chopped

Directions

• Make the dough: In a bowl, mix the flours, flax, salt, seeds and mix well. Add the oil and aquafaba and mix in. Add water 2 tbsp at a time till the mixture start to come together. Continue to mix for another minute. Then use your hands to form a soft dough (slightly sticky is ok). Let the dough sit covered for 5 mins.
• Make the filling: Pulse the broccoli in a food processor for a few seconds, then add in the rest of the ingredients and pulse until the mixture is even and does not have any large pieces. Scoop the mixture into your hand and form 1 to 1.5 inch somewhat balls (crumbly is ok) and set aside. if the mixture is too moist, toast in a skillet for 2-3 minutes and then form balls.
• Make the flatbreads: Divide the dough into 8 to 9 balls. roll out each ball using some flour into a 5+ inch somewhat circle.
• Place a filling ball in the center of the the rolled out flatbread. Fold the flatbread over the ball and press to seal (like a dumpling). Dust with flour and roll lightly to a 6 to 7 inch size.
• Heat a skillet over medium high heat. When the skillet is hot. Place a stuffed flatbread on the skillet. Cook for 1 to 2 minutes. Flip and cook the other side for 1-2 minutes. Spray or brush a little oil and continue to cook until both sides have brown spots. Repeat for all the stuffed flatbreads.
• Serve these with vegan raita, or Indian pickle, or ketchup, sriracha, sauces of choice, or with a dip,or as a side with curries, dals, lentil soups.