Next in my Paratha series. Next to Gobi Paratha is this power packed veg paratha. I used the residue from vegetable juice in this Paratha, which is considered as waste and thrown. I have shared recipe of vegetable chop prepared using these wastes. This is another way of using the residue of vegetable juice. It has all goodness of super food, Ragi atta (finger millet) which is gluten free, contains high fiber, helps weight loss and diabetes and also packed with calcium, amino acid and vitamin D. Corn meal(makki atta) and wheat flour is also rich in vitamin and minerals. So this Paratha is a power packed breakfast.
To make it healthier, omit the shallow frying of parathas. Cook the paratha on griddle and transfer it to serving plate. Coat with white butter or ghee (do not fry) and serve with raita.
I have used the roughages of beetroot, carrots, spinach. However it could be made with freshly grated vegetables too.
- Vegetable roughage ( beetroot, carrot, spinach, ginger, tomato, coriander leaves ½ cup
- Grated radish ½ cup
- Wheat flour ½ cup
- Wheat flour ½ cup for rolling the paratha
- Ragi four 2 tblspn
- Makki atta (polenta) 2 tblspn
- Chopped Green Chili 1 tspn
- Chopped coriander leaves 2 tblspn
- Dhania Powder 1 tspn
- Amchur powder 1 tspn
- Garam masala powder- 1/2 tspn
- Any pickle masala- 1 tspn
- Salt 1 ½ tspn/to taste
- White oil, 2 tblspn
- Water for kneading
- Desi Ghee/Clarified butter for shallow frying the parathas
In a large bowl put the veg mix and grated radish. Add the flours one by one. Add all ingredients except ghee and water. Melt the ghee and pour half of it over the dough mix. Now mix all . Use your fingers to mix it well. Now slowly add little water to make a tight dough. Cover and keep it for 10 mins.
Now make small balls little bigger than lemon. Coat each balls with dry flour and roll it flat with roller pin to shape the paratha.
Heat the griddle. Cook each parathas on both the side in low flame. When both sides are cooked, add ghee to fry it till crispy.
Serve hot with raita and pickle.
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