I was bored of the regular sukha rotis, and I was too lazy to make paranthas (when the lazy bug hits me, its hits pretty hard). This is an in-between I take to when it is one of those times. Try them, and you’ll love them in no time! Did you know that Bajra (Pearl Millet) is rich in Vitamin B6, folic acid, calcium, iron, potassium, magnesium and zinc, all at once?!! It also helps in reducing body heat. Nice for summers no?
- Whole Wheat flour – 2 cups
- Jowar flour – 1 cup
- Bajra flour – 1 cup
- Flax seeds – 2 tbsps (toasted for 30 seconds in the microwave, and finely powdered; yeah, I obsess with flax seeds and always have the powder handy to make my dishes ‘healthier’)
- Onions – 3 nos (medium sized)
- Carrots – 2-3 nos (medium sized)
- Ginger – 1″ long piece
- Garlic – 5-6 pods
- Coriander/Cilantro – a handful, finely chopped
- Chilli powder – 1 tsp
- Garam Masala – 1/2 tsp
- Jeera powder – 1 tsp
- Dhaniya powder – 1/4 tsp
- Jeera/Cumin seeds – 1 tbsp
- Salt – to taste
- Water – as needed
- Oil – 1 tbsp
- Prepare a paste with the onion, ginger, garlic and set aside. Also, clean and grate/mince the carrots and set aside.
- In a large bowl, add the three flours and mix well.
- Add the salt, flax seed powder, chilli powder, garam masala, jeera powder, dhaniya powder, jeera. Mix well to incorporate all the ingredients.
- Add the onion-ginger-garlic paste, coriander and grated carrot. Mix well again.
- Finally, add adequate water and knead well to form a firm dough like your regular roti/chappathi dough.
- Lastly, add the oil. Knead some more and allow the dough (covered) to rest a good half hour.
- Take a small amount of the dough and flatten with a rolling pin.
- Roll out to a thickness slightly more than that of your rotis and slightly lesser than that of stuffed paranthas.
- Heat a griddle/tawa and cook the parantha on a medium flame.
- Use oil on both sides (this is the only unhealthy part), to cook the parantha, else it wont get cooked well.
- Serve hot with thick curd, some tomato slices and onion rings. Wholesome and delicious!
These ‘ot-’ot paranthas are going straight to SriLekha’s ‘EFM – Parathas and Gravies / Curries Series!‘