Healthy Fiber-Rich Multigrain Stuffed ParathaVeg
Enjoy a nutritious and fiber-packed meal with this wholesome multigrain paratha. Crafted with a blend of healthy grains like Jowar, Sattu, and Maize, paired with a vibrant vegetable stuffing, this dish is perfect for weight management and energy. These parathas are not only delicious and soft but also diabetic-friendly. Serve these warm with a side of fresh curd for a balanced and satisfying breakfast or lunch that fuels your day without compromising on taste.
Ingredients
For the Vegetable Stuffing :
2 tbsp Oil
3 Green Chilli (finely chopped)
2 tsp Ginger (finely chopped)
1 cup Green Beans (finely chopped)
1 large Carrot (finely chopped)
Cauliflower: 1/2 cup (finely chopped)
1 small Green Capsicum (Finely Chopped)
Frozen Corn: 1/4 cup
1 tsp Black Salt
1 tsp Salt
1 tsp Chaat Masala
Kitchen King Masala: 1 tsp
1 tsp Red Chilli Flakes
1 tsp Black Pepper Powder
1 tsp Roasted Cumin Powder
Boiled Potatoes: 2 medium (grated)
Green Onion: 1/2 cup (finely chopped)
3 tbsp Coriander Leaves (finely chopped)
For the Dough :
2 cups Wheat Flour
Soybean Flour: 2 tbsp
Oats Powder: 1/4 cup
2 tbsp Sorghum Flour (Jowar)
2 tbsp Sattu Flour
Maize Flour (Makai): 2 tbsp
Fine Semolina (Suji): 2 tbsp
1 tsp Salt
1 tbsp Kasuri Methi Powder
1 tbsp Oil
For Cooking & Serving :
as needed Clarified Butter (Ghee)
Dry Flour: For dusting
Curd (Dahi): For serving
Instructions
1
Heat oil in a pan. Sauté green chillies and ginger. Add chopped vegetables (beans, carrot, cauliflower, capsicum, corn) and cook on high flame until moisture evaporates. Add all spices, mix well, and remove from heat. Once cool, mix in grated boiled potatoes, spring onions, and coriander.
2
In a bowl, combine all flours, semolina, oats powder, salt, and Kasuri methi. Add a tablespoon of oil and knead into a soft, smooth dough using water. Let it rest for 10-15 minutes.
3
Take a portion of dough, shape it into a cup, and fill with 2 tablespoons of vegetable stuffing. Seal the edges, flatten slightly with your hands, and dust with dry flour.
4
Gently roll out into a medium-thick paratha. Heat a pan (tawa) and cook on medium flame until golden brown spots appear on both sides. Apply desi ghee on both sides and cook until crispy and well-puffed.
5
Serve hot with a bowl of fresh curd.
