Low Fat Prata Bomb
Indulge guilt-free with this flavor-packed recipe for Low Fat Prata Bombs! A lighter twist on the classic street food favorite, these homemade flatbread parcels are filled with a mouthwatering combination of shredded chicken, melty low-fat mozzarella cheese, chopped green chilies, and aromatic spices like garam masala. Made with whole wheat flour, plain low-fat yogurt, and just a touch of olive oil, the dough is perfectly soft yet crispy when cooked on the skillet. Each bite bursts with vibrant flavors and textures, making this dish a crowd-pleaser while keeping things healthy. Ready in under an hour, these wholesome prata bombs are ideal for busy weeknights or as a fun party appetizer. Serve them hot, garnished with fresh coriander leaves or a side of tangy chutney, for a dish that’s as nutritious as it is irresistible! Perfect for fans searching for low-fat recipes, healthy snacks, or quick chicken dinners.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 0.5 teaspoon Salt
- 150 milliliters Water
- 50 grams Plain low-fat yogurt
- 15 milliliters Olive oil
- 100 grams Low-fat mozzarella cheese
- 150 grams Cooked chicken breast, shredded
- 1 medium Onion, finely chopped
- 1 tablespoon Green chillies, chopped
- 2 tablespoons Coriander leaves, chopped
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, mix whole wheat flour and salt. Gradually add water and yogurt, kneading the mixture until you get a soft dough. Cover and let it rest for 15 minutes.
In a non-stick pan, heat a teaspoon of olive oil over medium heat and sauté the chopped onion until translucent. Add the shredded chicken, green chillies, coriander leaves, garam masala, and black pepper. Stir well and cook for another 3-4 minutes. Remove from heat and let it cool.
Divide the rested dough into 4 equal portions. Roll each portion into a thin circle using a rolling pin, dusting with flour as needed to prevent sticking.
Place a quarter of the chicken mixture in the center of each rolled dough circle. Sprinkle 25 grams of low-fat mozzarella cheese over the chicken filling.
Fold the edges towards the center to enclose the filling completely, forming a parcel.
Preheat a large, non-stick skillet over medium heat. Lightly coat the surface with a small amount of olive oil.
Cook each prata bomb until golden and crispy on both sides, about 3-4 minutes per side, gently pressing down with a spatula.
Serve hot, garnished with extra coriander leaves or with a side of your favorite chutney.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 9.7 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 753 mg | 58% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1768 mg | 38% | |
*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.
