A very tasty snack that is easy to make. This whole wheat flatbread with a spiced shrimp filling makes a great sandwich. Enjoy!

Graham

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
4 filled flatbreads
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the dough:
For the filling:

Directions

Instructions Checklist
  • To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.

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  • Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.

  • Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.

  • Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.

  • Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.

  • Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.

Nutrition Facts

349 calories; protein 10.8g 22% DV; carbohydrates 28.6g 9% DV; fat 22.5g 35% DV; cholesterol 73.2mg 24% DV; sodium 60.4mg 2% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2010
I used tofu instead of shrimp. Kids liked it too. The parantha cooking direction are not clear even to me though I make paranthas every day:-) so I just folded the filling quessidilla style in half and ate it like that. Read More
(12)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/10/2010
I used tofu instead of shrimp. Kids liked it too. The parantha cooking direction are not clear even to me though I make paranthas every day:-) so I just folded the filling quessidilla style in half and ate it like that. Read More
(12)
Rating: 5 stars
10/27/2010
I would probably give this recipe 4 stars as written because I think the 1/2 cup of oil was too much but by reducing the oil to 1/4 cup or maybe even 1/8 cup (and adjusting if a bit more is needed) it's easily a 5 star recipe if not more. In 1/2 cup of oil my filling was swimming in the oil. I ended up pouring out most of the oil after my shrimp had cooked but before I added the eggs. Also because we had our little ones eating with us I omitted the chile in step 2 and after I cooked the kids parathas I added some cayenne pepper in the filling for hubby and I. It was really really good. Thanks!! Read More
(11)
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