Vegan Indian Buckwheat Parathas with Sweet Potatoes and Mango Chutney

So I'm very much into buckwheat lately. I like the nutty and intense flavor and also that is's packed with nutrients. The buckwheat parathas are filled with sweet and yellow potatoes, peas and a lot of Indian spices. And then there is mango chutney! It's the perfect comfort food that's also healthy and delicious!

The Recipe 

Vegan Indian buckwheat parathas with sweet potatoes and mango chutney

Ingredients

For the parathas (dough)

1 cup / 150 g buckwheat flour

1 cup / 150 g spelt flour

2 tablespoons vegetable oil

1 teaspoon salt

1/3 +1/2 cups / 200 ml water

For the parathas (filling)

8.8 ounces sweet potatoes, peeled and diced

8.8 ounces / 250 g yellow potatoes, peeled and diced

5.3 ounces / 150 g peas

1 teaspoon salt

dash of cinnamon, turmeric and cardamom

1/2 teaspoon curry powder

1/2 medium onion, finely chopped (optional)

For the mango chutney:

3 ripe mangoes (about 3 1/2 cups), peeled and chopped

1 teaspoon vegetable oil

1 tablespoon fresh ginger, grated

2 garlic cloves, grated

1 shallot, minced

 2 tablespoons maple syrup

1 tablespoon apple vinegar

dash of cinnamon, turmeric and cardamom

1/2 teaspoon curry powder

salt and pepper to taste

Instructions

1. First prepare the dough. In a bowl combine both flours, oil, salt and water. Knead by hand until smooth. Refrigerate for at least 30 minutes.

2. For the filling add water to a pan and bring to boil. Add potatoes and cook until they are soft (about 15-20 minutes). Drain the potatoes, mash them and mix with salt, peas and spices.

3. For the mango chutney heat oil with ginger, garlic and shallot in a pan. Cook for a few minutes, then add the mangoes. Cook for about 5 minutes, then add syrup, spices and vinegar. Cook for another 5-10 minutes. Season with salt and pepper.

4. On a lightly floured surface cut the dough into 6 pieces. Roll out the dough so you get a round shape. Fill one half with the filling and put the other half over it. Close the sides with a fork by lightly pressing them together.

5. Add a little vegetable oil to a pan and heat over high heat. Cook the parathas for about 1-2 minutes on both sides or until golden brown. Serve with mango chutney. ENJOY!