iPatch Chest o' Cookery

Recipe name Vegetable Parathas (flatbread)

No image available

Meal Dinner

Main ingredient assorted veggies

Number of servings 10

Origin redit

Season

Cooking type

Time required

Difficulty **

Suggested wines

Ingredients 1 pound starchy/root veggies (sweet potato, potato, carrot, pumpkin, squash, turnip)
1 pound other veggies (broccoli, cauliflower, celery, peppers, summer squash, corn)
1/2 pound greens (spinach, cilantro, parsley, cabbage, kale, mint, lettuce)
1/2 pound cooked legumes (peas, garbanzos, lentils, kidney)

Enough whole wheat flour to make dough

Onion, garlic, spices (optional)
Oil/Butter (optional)

Directions Every ingredient is optional.

Steam or boil all veggies till soft enough to mash, then do so. A potato masher will work.
Add onion, garlic, spices like curry powder, whatever.
Add flour till it makes a dough.
Roll balls of dough in a bit more flour to keep it from sticking, and the roll it out into disks - about tortilla thickness, or thicker if you prefer.

Use either a hot dry cast iron pan, or cook in oil/butter whatever.

Can be cooked and frozen for re-heat on demand.

Notes Eat as you would with any flatbread - with curries, or rolled into wraps, or whatever.

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Recipe name	Vegetable Parathas (flatbread)
No image available
Meal	Dinner
Main ingredient	assorted veggies
Number of servings	10
Origin	redit
Season
Cooking type
Time required
Difficulty	**
Suggested wines
Ingredients	1 pound starchy/root veggies (sweet potato, potato, carrot, pumpkin, squash, turnip) 1 pound other veggies (broccoli, cauliflower, celery, peppers, summer squash, corn) 1/2 pound greens (spinach, cilantro, parsley, cabbage, kale, mint, lettuce) 1/2 pound cooked legumes (peas, garbanzos, lentils, kidney) Enough whole wheat flour to make dough Onion, garlic, spices (optional) Oil/Butter (optional)
Directions	Every ingredient is optional. Steam or boil all veggies till soft enough to mash, then do so. A potato masher will work. Add onion, garlic, spices like curry powder, whatever. Add flour till it makes a dough. Roll balls of dough in a bit more flour to keep it from sticking, and the roll it out into disks - about tortilla thickness, or thicker if you prefer. Use either a hot dry cast iron pan, or cook in oil/butter whatever. Can be cooked and frozen for re-heat on demand.
Notes	Eat as you would with any flatbread - with curries, or rolled into wraps, or whatever.