Dairy-Free Prata Bomb
Delight your taste buds with the bold flavors of the Dairy-Free Prata Bomb, a flaky, golden treat loaded with spiced potato curry filling—perfect for vegan or dairy-free diets! This irresistible recipe transforms the classic prata into a pocket of indulgent goodness by replacing traditional dairy ingredients with coconut oil and vegetable oil, ensuring rich taste and a crispy texture without compromising dietary restrictions. With simple ingredients like all-purpose flour and warm water, the dough is kneaded to perfection and stretched into thin sheets ready to envelop the hearty curry filling. Quick to prepare and ideal for brunch, lunch, or as a snack, these prata parcels are cooked to golden perfection and served hot, paired with curry sauce or tangy chutney for a flavor-packed experience. Whether you're craving comfort food or looking to impress with a creative twist, the Dairy-Free Prata Bomb is a surefire hit!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 1 tsp salt
- 1.5 tbsp sugar
- 125 ml warm water
- 2 tbsp vegetable oil
- 2 tbsp coconut oil
- 1 egg (optional)
- 300 g potato curry filling
Instructions
In a mixing bowl, combine the flour, salt, and sugar. Mix well to combine the dry ingredients.
Add the warm water and 1 tablespoon of vegetable oil to the dry ingredients. Mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Divide the dough into 4 equal portions and roll each into a ball.
Coat each dough ball lightly with the remaining vegetable oil. Place them in a bowl, cover with a damp cloth, and let them rest for at least 30 minutes to relax the gluten.
Heat up the potato curry filling, ensuring it is well-cooked and thick enough to use as a filling.
To shape the prata, flatten a dough ball with your hands, then stretch and flip it on an oiled surface using your fingers until it's thin and nearly transparent.
Place about 75g of potato curry filling in the center of the stretched dough. If using, crack an egg over the filling.
Fold the edges of the dough over the filling to seal it completely, creating a parcel.
Heat a tablespoon of coconut oil in a non-stick pan over medium heat.
Place the prepared prata bomb in the pan, seam side down, and cook for about 3-4 minutes until golden and crispy.
Flip and cook the other side for another 3-4 minutes until both sides are evenly browned.
Repeat the process for the remaining dough balls and filling.
Serve hot, ideally with curry sauce or your favorite chutney.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 24.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 120 mg | 9% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1003 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
