Description
Indian paratha bread is filled with a rich blue cheese and served beside a light watermelon, cheese, and cucumber salad for a balancing summer pair.
Ingredients
Units
- 1 cup watermelon, cubed
- 1 cucumber, sliced
- 1/4 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 tablespoons white wine vinaigrette
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 cups whole wheat flour
- 1/2 cup water
- 1/4 cup spring onions, chopped
- 1/4 cup carrot, grated
- 1 teaspoon ginger, grated
- 1/2 teaspoon spice powders (e.g., cumin, coriander)
- Salt to taste
- Oil for cooking
Instructions
- In a bowl, combine watermelon, cucumber, red onion, and blue cheese.
- In a small bowl, whisk together white wine vinaigrette, honey, and Dijon mustard. Drizzle over the salad and toss gently.
- For the paratha, mix whole wheat flour, water, spring onions, carrot, ginger, spice powders, and salt to form a dough.
- Divide the dough into small balls. Roll each ball into a flatbread.
- Place blue cheese in the center of one flatbread, cover with another, and seal the edges.
- Cook on a hot griddle with a little oil until golden brown on both sides.
- Serve the paratha with the watermelon cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 flatbread
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 8