Vegan Richa · by Vegan Richa★ 5.0 (2)
Beetroot Paratha - Beet flatbread Stuffed with Split Peas
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 14%
CARBS 28G69% OF CAL
6G FIBER0G ADDED2G INTRINSIC19G OTHER2G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pink beet flatbread stuffed with spiced chickpeas and split peas. A yeast-free, vegan paratha that works for breakfast, lunch, or dinner.
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View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup whole wheat flour (or whole wheat pastry flour)
- 1/2 cup unbleached white flour ( or all purpose flour)
- 2 tsp oil
- 1 tbsp flax seed meal
- 1/4 tsp salt
- 1/4 tsp garam masala or cumin
- 3/4 cup cooked beets (I used canned beetroot)
- 1/3 cup aquafaba - chickpea brine (or use non dairy milk)
- 1.5 cups cooked split peas (chana dal or chickpeas)
- 1/2 tsp garlic
- 1/2 tsp cayenne
- 1/3 tsp salt or to taste
- 1/2 tsp cumin
- 1/2 tsp garam masala (or taco spice or other spice blend)
- 2 to 3 tbsp finely chopped cilantro
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 14%
CARBS 28G69% OF CAL
6G FIBER0G ADDED2G INTRINSIC19G OTHER2G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 230mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.