I generally make these paratha doughs with multigrain atta, veggies and masala that can be then made in a jiffy and can be great to eat as breakfast or lunch with the addition of a protein like dal or curd. These are a regular in my kids’ lunch boxes as well. Even if your children do not like veggies, this is a great way to help them eat their veggies with happiness. I’ve already shared the methi thepla recipe earlier. And, of course stuffed parathas like mooli parathas, aloo parathas and gobhi parathas are an all-time favourite.
Here is this simple recipe:
1 cup wholewheat flour
1/2 cup jowar atta (sorghum flour)
1/2 cup bajri atta (pearl millet flour)
2 tbsp. besan (gram flour)
1/2 tsp. ajwain (carrom) seeds
1 tsp. turmeric powder
1 tbsp. red chilly powder (optional or less as per your taste)
1 tbsp. coriander powder
1 tbsp. cumin powder
Salt to taste
2 tbsp. ginger-garlic paste
some finely chopped coriander leaves
2 tbsp. oil
Water for the dough
2 cups finely shredded cabbage and capsicum (1/2 cabbage and 1 capsicum)
Mix all the flours together. Add in all the masala powders, ajwain seeds, salt, ginger garlic paste, coriander leaves and shredded cabbage and capsicum. Don’t add water just now. Try to form a dough by mixing all of these. Add oil. Now add a little water to help form dough. Form a stiff dough. Cover and keep aside for 15 minutes.
Roll out a disc or paratha. Cook on both sides after smearing with ghee/oil. Your paratha is ready to serve. It is delicious just with pickle and curd. Or you could have it instead of roti with your meal. Try and let me know.
- This is a versatile recipe. You can add other veggies like shredded carrot, spinach etc. to this recipe.
- You can try out different flours as well.
- Add some shredded paneer/cottage cheese to make this even more nutritious.