Multigrain Veggie Paratha Recipe

Multigrain veggie Paratha is a healthy and delicious paratha recipe prepared with four types of flour, lot of veggies and spices. This is a no onion no garlic recipe. This paratha is a perfect option for your breakfast if you are looking for something healthy. This is an easy and quick recipe. You may take this paratha with curd and pickle. Here is no need of any curry. You may make it vegan by using oil in place of ghee.

All the flours like wheat, maize, gram and millet flours are nutritious and contains lot of minerals like iron, protein and fibres. If we have a look on their nutrition, we will find that millet also known as bajra is high in protein and gluten-free. On the other hand maize (makka) and gram (besan) flour are rich in iron, zinc and fibre. Whole wheat flour has low glycemic index.

The addition of vegetables like cabbage, cauliflower, tomato, fenugreek and spinach make this paratha tasty, crunchy and healthier. The basic Indian spices like red chilli powder, coriander powder and ajwain (carom seeds) give an amazing flavor.

Multigrain veggie paratha can be prepared for breakfast, lunch or dinner. It can be taken with curd or pickle. This is a versatile paratha. You may add any type of flour or vegetables. So have a look on this recipe.

Course: Breakfast

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

2 cup wheat flour (gehun ka aata)

½ cup maize flour (makka ka aata)

½ cup gram flour (besan)

½ cup millet flour (bajra ka aata)

½ cup cabbage, grated

½ cup cauliflower, grated

½ cup methi leaves (fenugreek), chopped

½ cup palak (spinach), chopped

½ cup tomato puree

½ tsp. salt

½ tsp. ajwain

½ tsp. coriander powder

¼ tsp. red chilli powder

Ghee for frying

Instructions:

Take all type of flours in a mixing bowl.

Add all vegetables cabbage, cauliflower, fenugreek, spinach and tomato puree in bowl.

Add salt, red chilli powder, coriander powder and carom seeds.

Combine well and knead a dough using enough water. Knead a tight dough as vegetables release their juice when they come to contact with salt. Cover with a lid and keep aside for 15-20 minutes.

After 15 minutes knead again as it becomes loose.

Now make a medium sized ball from dough.

Roll it in a round shape with the help of dry flour.

Heat a tawa on medium flame and place this paratha over it. When one side cooks, flip and cook other side.

Apply little ghee and cook from both sides until to golden or evenly cooked.

Now remove the paratha from tawa and transfer to plate. Serve them with curd and pickle.

Tips:

You may add any type of vegetables like chopped onion, mashed potatoes or grated carrot.
Use oil in place of ghee to make it vegan.
You may use any type of flour. You may add jowar or ragi.
You may add a small pinch of heeng. The combination of besan and heeng give an amazing taste.

Try other paratha recipe:

Tamatar ka lachha paratha