This super healthy nutritious Indian bread is a regular fare in my den. I indulgently serve copious amounts of white butter with this delicious power packed paratha. Whole wheat flour combined with a host of grated-minced fresh veggies and subtle spices, enhanced with a filling of Cottage cheese/ Paneer — doesnt get healthier than this?!! Does it.
For picky kids, with bird like appetite, this is a good wholesome meal, where you can sneak in veggies that you want your kid to eat and not get into another food brawl.
To make 4 parathas:
- 1 cup whole wheat flour
- 1 small onion, minced
- 1 small carrot, grated
- 3-4 florets of cauliflower/broccoli, grated
- 6-7 french beans, minced
- a small bunch of fenugreek leaves, minced
- 1/2 tsp turmeric powder
- 1/2 tsp carom seeds/caraway seeds, called ajwain in hindi
- salt to taste
- 200 gms crumbled paneer
- ghee or oil to roast the paratha
- 2 tbsp of curds – optional
- To serve: Fresh curds and home made white butter
In a big mixing bowl, combine the grated minced veggies along flour, and salt, turmeric, carom seeds. Mix well and make a dough. Usually, the salt secreted and the natural water content in the veggies is enough to bind the flour to the vegetables to make a dough, but if in any case, it refuses to bind, then add small table spoons of curd/yoghurt accordingly. The dough should be semi soft in texture. And if by chance it refuses to bind because it is too liquidy, then add more flour.
Now, this kind of dough need not rest, you can immediately roll them out. But what I like to do for best results is refrigerate the dough for an hour or two, and then roll them out into small rounds, fill with a tsp or two of crumbled paneer and then roll out again into bigger rounds( with the help of some flour). Now carefully, pick these and transfer to a hot tawa/griddle. Roast on both sides using little oil/ghee.
Serve hot with white butter and bowl of curds. There!! A nutritious healthy meal, ideal for any time…. breakfast or lunch or dinner or in your lunch boxes!