Vegan Prata Bomb
Savor the irresistible flavors of the Vegan Prata Bomb, a delectable twist on the classic South Asian-inspired stuffed flatbread. Perfectly golden and crisp, these hand-folded pockets encapsulate a rich, savory filling of sautéed mushrooms, garlic, and onions, enhanced with a hint of curry spice and creamy coconut. Crowned with melted vegan cheese, vibrant spinach, and fresh cilantro, each bite is bursting with layers of taste and texture. Ideal as a hearty snack or a show-stopping appetizer, this plant-based dish pairs beautifully with your favorite chutney or vegan raita. Quick to prepare in under an hour, the Vegan Prata Bomb combines simple ingredients with bold flavors to create a crowd-pleasing masterpiece that’s as fun to make as it is delicious to eat.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 milliliters Water
- 60 milliliters Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Vegan butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 150 grams Mushrooms, finely chopped
- 1 teaspoon Curry powder
- 60 milliliters Coconut cream
- 100 grams Vegan cheese, grated
- 50 grams Spinach, chopped
- 0.5 teaspoon Chili flakes
- 2 tablespoons Cilantro, chopped
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while stirring to form a dough.
Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes.
In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and chopped mushrooms to the pan, stirring for 3-4 minutes until the mushrooms are soft.
Stir in the curry powder, coconut cream, and chili flakes. Cook for another 2-3 minutes until everything is well combined and the mixture has thickened slightly.
Remove the mixture from heat and stir in the chopped spinach, vegan cheese, and cilantro, letting the residual heat wilt the spinach.
Divide the rested dough into 4 equal parts. Roll each portion into a ball then flatten into thin discs.
Place about 2 tablespoons of the mushroom filling in the center of each disc. Carefully fold the edges over the filling to encase it completely, forming a sealed pocket.
Heat a non-stick skillet over medium heat and add a bit of vegan butter.
Place each prepared prata bomb onto the skillet and cook until golden brown and crispy on both sides, about 4-5 minutes per side.
Repeat until all the prata bombs are cooked. Serve them warm, possibly paired with a vegan raita or chutney.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 39.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 673 mg | 52% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1325 mg | 28% | |
*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.
