Paratha Salad
Paratha flatbread and salad – what could they possibly have in common? As it turns out, crispy fried paratha is a superb accompaniment to a fresh, herbaceous salad! If you don’t have naan or paratha at home, check out my easy flatbread recipe.
This salad is ultra-simple and comes together in no time at all.
All you need to bring it together is some leftover flatbread, naan, paratha or anything similar. Fry until crispy and serve with yoghurt, fresh crunchy vegetables and a moreish, flavoursome dressing.
The salad
To put this salad together, you will need a few basic ingredients:
Paratha/flatbreads
Parathas are simple, unleavened flatbreads generally made with wholewheat flour, water and oil or ghee. A traditional accompaniment to a variety of Indian dishes, paratha is one of my favourite flatbreads to make and eat.
Radishes
Crispy, crunchy and a bit peppery, radishes add sweetness and crispness to salads and pair beautifully with crispy paratha.
Cucumber
Deseeded and drained of extra moisture, cucumbers impart freshness, sweetness and crispness to the salad.
Tomatoes
We use a combination of normal (jam) tomatoes and multicoloured baby tomatoes. The contrasting flavours and textures provide a solid backbone for the salad.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
I can’t get parathas, what else can I use?
This is a great dish to make with leftover flatbreads of any kind, such as naan, wraps, chapati or pita. My quick flatbread recipe is perfect to use in this salad if you have any leftovers.
Can I make this vegan?
Absolutely! Just make sure to use plant-based yoghurt, butter and vegan mayo. You can substitute the honey with agave or vegan honey.
Why deseed and drain the cucumbers?
Removing the seeds and setting the cucumbers to drain over a bowl will remove excess moisture, leaving your veggies crispy rather than soggy, and preventing the dressing from tasting diluted and watery.
Paratha Salad
- Total Time: 20 Minutes
- Yield: 2 - 4 Servings
- Diet: Vegetarian
Description
Paratha flatbread and salad – what could they possibly have in common? As it turns out, crispy fried paratha is a superb accompaniment to a fresh, herbaceous salad! If you don’t have naan or paratha at home, check out my easy flatbread recipe.
Ingredients
Salad
- 2 paratha/naan/pita/wraps/flatbreads
- 1 Tbsp oil
- 1 Tbsp butter
- 1/2 tsp sumac or chilli powder
- handful radishes
- 1 small cucumber
- 300g punnet multicoloured tomatoes (or a few large red tomatoes)
- small handful/8g chopped parsley
Dressing
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp vinegar
- 1/2 tsp sumac
- a smear of yoghurt for the base (about 1/3 cup)
- oil
- salt and pepper
Instructions
- Prepare the veggies. Halve the tomatoes, and deseed the cucumber with a spoon – this will help the salad stay crunchy. Cut the cucumbers into bite-sized chunks, sprinkle generously with salt and place them into a colander set over a bowl to drain. Thinly slice the radishes.
- Make the dressing – combine all of the ingredients in a bowl or salad shaker with 1 tablespoon of oil, and season with salt and pepper.
- Add leftover/cooked paratha to a pan, add oil, butter and spices, and fry, tossing the pan, until the paratha becomes crispy and crunchy.
- Smear the yoghurt onto a plate to form the base of the salad. Drain any liquid from the cucumbers and toss the cucumber with the radishes and tomatoes, then dress the salad.
- Spoon it onto a plate, dot in the paratha crisps, scatter over parsley and serve immediately.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Salad
- Method: Fry
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1
