Multigrain Paratha (For winters)
Multigrain Parantha is a healthy and delicious flatbread made with a blend of whole grain flours and spices. This recipe is vegetarian and is an excellent source of fiber, protein, and complex carbohydrates. It is gluten-free, making it suitable for those with a gluten allergy. The addition of spices makes it flavorful, and it can be served with any curry or vegetable dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
127 kcal
Protein
3 g
Carbs
21 g
Fat
3 g
Fiber
4 g
Ingredients
Common salt
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Ragi flour
0.5 medium cup (60g)
Jowar Flour
0.5 medium cup (60g)
Bajra flour
0.5 medium cup (60g)
Besan (chickpea flour)
0.5 medium cup (60g)
Mint leaves
10 gms (10g)
Fresh Coriander Leaves (chopped)
10 gm (10g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Olive Oil
1 tbsp (15g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
In a large bowl, combine the ragi flour, jowar flour, bajra flour, and besan. Add the coriander leaves, mint leaves, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Gradually add warm water and knead the dough until it comes together and is smooth and pliable. Cover and let the dough rest for 20 minutes.
Divide the dough into small balls and roll them out into thin circles.
Heat a tawa or griddle over medium-high heat. Place the rolled-out parantha on the tawa and cook for 1-2 minutes on each side, or until golden brown spots appear on both sides.
Brush oil on both sides of the parantha and cook for another 1-2 minutes on each side, or until crispy and golden brown.
Serve hot.
NotesGluten Allergy, Dairy Allergy