Basil Lime Potato wraps

Good evening folks! :-)

On this wet, cold, indoor weather day I decided we needed filling comfort food for lunch. Brrrrrr it really feels like winter is coming, I'm already missing the sun and it's only September! 

So I did a twist on the traditional Indian paratha (stuffed griddle bread) - which is usually ghee laden - and decided to make it into vegan wrap! :-) 

Potato's and fresh basil seemed like a lovely combination - add a squeeze of lime juice to give it a little tartness - and coconut oil to replace the ghee. That's a bunch of lovely flavors right there!!!

Make approx 10-12 large paratha's.

Pastry:
1 cup sprouted wheat flour
1 cup sprouted wheat pancake and waffle mix
1 cup all purpose flour
1/4 tsp sea salt
1 TBSP dried basil
2 TBSP coconut oil
warm water as needed to make an elastic dough

Mix all dry ingredients. Add coconut oil and water and mix evenly. Knead to an elastic dough and let sit for minimum 20 minutes.

Garnish:
I bunch green asparagus, washed and removed from woody part of stem, snapped in halves
1 tsp curry powder
pinch asafoetida
1 1/2 tsp coconut oil
1/4 tsp sea salt

Heat pan, add coconut oil, add spices. Stir-fry a few seconds and throw in the asparagus halves. Add a few TBSP water, cover and cook for 7 mins or so. Sprinkle with salt and remove from heat. Use this to garnish the paratha's later.

Filling:
6 medium red russet potato's, sliced and steamed
2 TBSP coconut oil
1/2 cup fresh basil washed and chopped
1/4 cup lime juice
1 tsp sea salt or to taste
1 tsp smoked paprika
1 tsp blk pepper
1/2 tsp asafoetida

Mash the potato's with the above ingredients. Set aside to cool.

Roll dough into golf ball sized rounds. Roll out into a thick circle. Add 2 TBSP of filling.

 Pull edges of circle together over the filling like a drawstring purse. Squeeze closed, making sure its fully sealed.

Gently flatten in palms and using a rolling pin, roll out as thinly as possible without breaking the pastry.

Heat a cast iron griddle, adding 1 tsp of coconut oil. Place paratha on hot griddle and allow each side to cook. Add more coconut oil as needed.

It should be dappled dark and golden brown. Stack the paratha's on a flat dish to soften. Makes approx 10-12 medium thick paratha's.

Spread homemade chickpea sesame hummus or another dip of your choice on one side of each paratha. Carefully and tightly roll paratha's up like a pancake. Cut it in half. 

Gently spear 2 curried asparagus onto a toothpick and push into each half of rolled paratha wrap. Drizzle with a zigzag of ketchup or pesto or whatever sauce you like. Serve with love! :-)

Sprouted Wheat Samosa's

Samosa's are a type of Indian bread filled with scrumptious spiced vegetables, typically cauliflower, potatos and peas. I like creating new fillings, and have come up with a few I really like and use regularly. Usually samosa's are deep fried, but I like to bake them instead for health reasons.


I have been experimenting with how to use sprouted wheat flour . It has a different texture than refined flour and takes abit of getting used to in that regard, but its much healthier for the body and it is tasty too. I finally created a pastry I was satisfied with today, so here it is. :-)


Pastry

Approx 3 1/2 cups sprouted wheat flour
1 tsp sea salt
4 big TBSP soft ghee (clarified butter)
Enough warm water to make a smooth medium soft dough


Mix the flour and salt, and then rub in the ghee til it resembles coarse bread crumbs. Slowly add in the water (important that its warm), as you mix til you get the desired consistency. Knead for 5 mins til lovely and smooth. Set aside for 1/2 hr (this really helps it to bind together).


Filling

6 medium large potatos, peeled and cubed small
6 sticks of celery, washed, de-strung, and chopped small
1 large red bell pepper, washed, de-seeded, and cubed small
1 TBSP ghee
2 TBSP dried Oregano
1 tsp asafoetida
2 tsp cumin powder
1 tsp coriander powder
2 tsp paprika
1 tsp ground blk pepper
1/4 tsp of blk salt (optional)
2 TBSP sea salt or to taste


Heat the ghee in a sautee pan over medium heat.
Add in the first 4 spices and stir-fry for a few seconds.

Add in the vegetables, and the rest of the spices and seasoning.
Stir well coating the veggies evenly with the spices. Sautee a few mins, stiring as needed.
Then add in 3 TBSP water, cover and cook til tender. Uncover and allow to cool somewhat.


Meanwhile preheat oven to 385 degrees Fahrenheit.


Break pieces off your pastry and roll in your palms - approx the size of a golf ball.
Roll out into round disks. (Dont use flour on the rolling surface as it will make them too dry).

Take approx 2 TBSP of the potato filling you prepared and place onto the middle of the rolled out disk. Gather one edge of the pastry and fold it over the filling to meet the other edge of pastry. Pinch or twist the edges together to seal them.

Place on a lightly oiled baking tray. Bake the samosa's for approx 20-25mins. Makes approx 12 servings.


Great served with a chutney, as a snack, or part of a larger meal. :-) Delicious either hot or cold.