Chickpea and Cashew Stuffed Paratha with Spiced Avocado Raita

About this meal

A hearty, high-protein vegan paratha stuffed with a blend of mashed chickpeas and cashews, gently spiced and pan-cooked in olive oil, served alongside a cooling, savory avocado and herb raita made with coconut yogurt. This meal is rich in plant-based protein, healthy fats, and energy-dense ingredients to support healthy weight gain, while maintaining cultural authenticity and bold, savory flavors.

Ingredients

• Whole wheat flour — 1 cup
• Boiled chickpeas — 1 cup
• Raw cashews (unsalted) — 1/3 cup
• Onion, finely chopped — 1/4 cup
• Fresh coriander leaves, chopped — 2 tbsp
• Ginger, grated — 1 tsp
• Green chili, minced — 1 small
• Ground cumin — 1/2 tsp
• Garam masala — 1/2 tsp
• Turmeric powder — 1/4 tsp
• Salt — to taste
• Olive oil (for dough + pan) — 2 tbsp
• Avocado, ripe — 1 small
• Coconut yogurt, unsweetened — 1/2 cup
• Fresh mint leaves, chopped — 1 tbsp
• Black pepper — 1/4 tsp
• Lemon juice — 1 tsp

Steps

1. Prepare paratha dough by mixing whole wheat flour, 1 tbsp olive oil, salt, and water until soft. Let rest for 20 minutes.
2. Pulse chickpeas and cashews in a food processor until coarse. Mix with onion, coriander, ginger, green chili, cumin, garam masala, and turmeric.
3. Divide dough and filling into equal balls. Flatten each dough ball, stuff with filling, seal, and gently roll into a paratha.
4. Pan-cook each paratha in 1 tbsp olive oil until golden and cooked through.
5. For raita, mash avocado and mix with coconut yogurt, mint, black pepper, salt, and lemon juice.
6. Serve warm parathas with a generous side of avocado raita.