Golden Vegetable Mooli Paratha Wrap With Minted Yogurt Recipe

Indian cuisine · 621 calories

Golden Vegetable Mooli Paratha Wrap with Minted Yogurt recipe

About this recipe

Start your day with the irresistible Golden Vegetable Mooli Wrap with Mint Yogurt, a breakfast recipe inspired by Indian flavors and textures. The paratha wraps are stuffed with spiced mooli radish and carrots, delivering a delightful crunch with every bite. The accompanying minted yogurt dip adds a fresh, cooling contrast that elevates the dish further. With a whopping 37g of protein, this meal is perfect for keeping you energized and satiated while supporting muscle maintenance. The preparation process is an engaging culinary experience, combining the art of rolling out parathas with the simplicity of mixing fresh ingredients for the yogurt. Serve this crowd-pleaser warm for a family breakfast or brunch, and enjoy the harmonious blend of spice, crunch, and creaminess. It's not just food; it's a flavorful journey to kick-start your day!

Ingredients

  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • - Jalpur Rice Flour
  • 520G Innermost The Lean Protein Vanilla
  • 4 Pack Fresh Carrots - Pack Of 4
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 400G Greenfield Himalayan Salt Fine 400G
  • - Biona Capers In Olive Oil
  • 1 Piece Cucumber 1Pc
  • 25G Natco Mint
  • 350G The Coconut Collab Protein Coconut Almond Yoghurt
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Grate the mooli radish and carrots, then squeeze out excess moisture using a clean kitchen towel.
  2. 2. In a mixing bowl, combine grated mooli, carrots, curry blend spice, and salt to create the filling mixture.
  3. 3. In another bowl, mix rice flour, protein powder, and water to form a pliable dough. Knead well for 5 minutes.
  4. 4. Divide the dough into equal portions, roll out each portion into a thin circle using a rolling pin.
  5. 5. Place a spoonful of the filling in the center, fold the edges to seal, and gently roll again to flatten slightly.
  6. 6. Heat a non-stick pan, drizzle olive oil, and cook each paratha wrap until golden brown on both sides.
  7. 7. For the minted yogurt, finely chop mint leaves, grate cucumber, and mix these with coconut yogurt and lemon juice.
  8. 8. Adjust the seasoning of the yogurt with a pinch of salt and refrigerate until serving.
  9. 9. Serve the warm paratha wraps with a side of minted yogurt for dipping or drizzling.