whole wheat chapati flour old-fashioned oats potatoes hempseeds spices of choice
View More
Mix flour, oats, salt, and spices in a bowl. Heat water and add buckwheat, add oil and water, press and mix, add 1-2 tablespoons of water, knead for 2 minutes, cover with oil and let sit for 15 minutes.
View More
Cook the potatoes in the instant pot or saucepan, peel and mash them, add hempseeds, chia seeds, turmeric, salt, spices, onion, chili, cilantro, and mix well. Set aside for a few minutes.
View More
Oil your hands and knead the dough for a few seconds. Divide the dough into 10 balls and cover them with a napkin. Roll each ball between your hands, dust the surface with flour, and roll it with a rolling pin. Place 2-3 tablespoons of potato filling in the middle and fold the flatbread into squares. Roll out the flatbread gently and lightly without applying too much pressure.
View More
Repeat for all the flatbreads and cook them on the skillet. Roll out the flatbreads and cook them in a skillet over medium-high heat for 30 seconds or until golden brown. Drizzle oil and repeat with the rest of the flatbreads. Serve with vegan butter, non-dairy yogurt, cucumber, chutneys, or curries. Check out the recipe tips to make aloo parathas.
View More