Sugar-Free Prata Bomb
Indulge guilt-free with this delicious Sugar-Free Prata Bomb recipe, a healthier twist on the classic stuffed flatbread. Perfectly balanced, these flaky, golden parcels are filled with a flavorful mix of spiced ground chicken, aromatic curry powder, and fresh coriander, all wrapped in a tender, homemade dough. Made without sugar, this recipe is ideal for those seeking a low-sugar option without compromising on taste. The dough is effortlessly crafted from pantry staples like all-purpose flour, water, and ghee, guaranteeing a soft, buttery texture. Quick-pan frying creates a crispy exterior while locking in the moist and savory filling inside. Ready in under two hours, this crowd-pleasing dish is perfect as a hearty appetizer, snack, or unique main course. Serve these golden delights hot and enjoy the explosion of flavors with every bite!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 300 milliliters Water
- 3 tablespoons Ghee
- 2 tablespoons Olive oil
- 4 large Eggs
- 1 medium, finely chopped Onion
- 200 grams Ground chicken
- 1 tablespoon Curry powder
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh coriander
Instructions
In a large mixing bowl, combine the flour and salt. Gradually add water while mixing until you form a dough.
Knead the dough for about 10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 1 hour.
While the dough rests, prepare the filling. In a skillet over medium heat, add 1 tablespoon of ghee. Saute the onions until they are translucent.
Add ground chicken to the skillet and cook until fully done. Stir in curry powder and black pepper, and cook for another 2 minutes. Set aside to cool.
Beat the eggs and mix them into the cooled chicken mixture along with the chopped coriander.
Once the dough has rested, divide it into 8 equal balls.
On a lightly oiled surface, roll each ball into a thin circle, about 15 cm in diameter.
Heat a non-stick skillet over medium heat and add a little olive oil.
Place the rolled dough in the skillet, spread a portion of the filling across the center of the dough, and fold the edges into a rectangular parcel.
Fry the prata bomb for 2-3 minutes each side, or until golden brown and crispy.
Repeat the process with the remaining dough balls and filling.
Serve hot, garnished with additional fresh coriander if desired.
Nutrition Facts
Calories |
3105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 4841 mg | 210% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 8.9 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 273 mg | 21% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 2189 mg | 47% | |
*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.
