Recipe by Graham
"A very tasty snack that is easy to make. This whole wheat flatbread with a spiced shrimp filling makes a great sandwich. Enjoy!"
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For the dough:
whole wheat flour
For the filling:
green chile pepper, chopped
1 (1 1/2 inch) piece
onions, peeled and finely chopped
fresh curry leaves
sea salt to taste
uncooked prawns, peeled and deveined
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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