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Mix Vegetable Parantha

mix vegetable parantha for breakfast Paranthas are a quintessential breakfast in north India, especially Punjab and Delhi. Being a Punjabi, I have a fondness for paranthas, though I try to make low-calorie paranthas, using least amount of oil, instead of clarified butter. Anyway, I add oats and ragi flour to wheat flour to knead my daily dough for rotis and paranthas. This time I added finely chopped carrot, capsicum, peas, ginger and sprouts to the dough and made mix veg paranthas. These Indian flat bread rotis are healthier form of paranthas and taste great. I enjoyed these with sweet amla chutney. Ingredients wheat flour - 1 cup ragi flour - 1/4 cup Oatmeal (powder)- 1/4 cup salt, oil Ginger grated carom seeds (ajwain) Chopped Vegetables of your choice (carrot, capsicum, peas, cauliflower, methi) Procedure Mix everything and make a semi-soft dough. Let it sit for 10 minutes. Roll out into chapatis or paranthas. Fry using little oil/ghee on either side