This is a breakfast that’s rich in fiber. It is a refreshing change from the routine roti or phulka. It is very tasty, flavorful and full of nutrients. Its gorgeous green color is the main attraction for kids. They will love to have it in their tiffins.
Equipment and Utensils
Flat griddle pan
Flat stainless steel / wooden spoon
Indian rolling board
Indian rolling pin
Large mixing bowl
300 grams (1½ cups) Whole Wheat Flour
1 teaspoon Salt
1 teaspoon Cumin Seeds
10-12 Black Pepper Corns
2 big Garlic Cloves
1 small piece of Ginger
20 grams( 1 small bunch) Fresh Coriander
2 Green Chilies
3 tablespoon Pure Ghee
½ teaspoon Vegetable Oil
Keep frying pan on medium flame.
Add cumin seeds, peppercorn ginger and garlic pieces.
Dry roast them for 1-2 minutes.
Add roasted ingredients along with fresh coriander and green chilies into the blender.
Blend them into a fine puree with the help of ½ cup of water.
Take wheat flour in a mixing bowl.
Put puree and salt in it.
Knead well; you will need to add some water to make a soft dough.
Apply ½ teaspoon vegetable oil and make a smooth dough ball.
Now cover the bowl and let the dough rest for a minimum of 25 minutes.
Make 15 equal balls from the kneaded dough.
Heat the flat griddle pan on a low flame.
Take one ball and roll out with the help of dry flour dusted on it.
Roll out this ball into a paratha of ¼ cm thickness.
Start baking this paratha on the griddle.
Bake both sides of the paratha for 30 seconds each.
Then apply some ghee or butter to both sides.
Serve hot with any raita, plain yogurt or any pickle of your choice.
Preparation Time: 8 minutes
Cooking Time: 24 minutes
Number of Servings: 5
Total Calories: 1482.71 Kcal
Fat: 52.98 gm
Protein: 37.35 gm
Carbohydrates: 215.59 gm
Iron: 15.33 mg
Fiber: 6.35 gm
Sending this recipe to the event Cooking Healthy In Hurry by Archana’s Kitchen