Vegetable Paratha

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Since the time we started following the BED diet philosophy, the use of grains have reduced a lot and vegetables have had to be increased. Now, my kiddo loves to eat Indian breads and hence, I keep experimenting with whatever vegetables and legal grains/flours I have, on a daily basis, to make rotis and parathas. This paratha is inspired by the Maharashtrian Thalipeeth and is actually very easy to make. It’s healthy as it requires very little oil and has a lot of veggies.

The recipe goes like this…..

Ingredients

Finely shredded chayote or bottle gourd – 1 cup (tied in muslin cloth, pressed and juice removed)

Finely shredded cabbage – 4 cups

Finely shredded carrots – 1 cup

Finely chopped coriander leaves – 2 cups

You can use whatever veggies you want. There’s no rule here!!

Buckwheat flour – 1 cup

Millet flour – ½ cup

Chickpea flour – 2 tbsp (optional)

Salt – as per taste

Turmeric powder – 1 tsp

Sesame seeds – 1 tbsp

Nigella seeds – 1 tsp

Coconut oil – 1 tbsp for the dough and as required for greasing the parathas while roasting

To grind together

Red lentils – ½ cup (soaked overnight)

Ginger – 1” piece

Green chilies – 2-3 or as per taste

Method

1)      Line the steamer with a muslin cloth and put cabbage and carrots in it. Steam for about 10-15 minutes.

2)      Remove the veggies from the steamer, cool and press the juice out, by tying the cloth and pressing. Keep aside. You can use the vegetable juices while making your side dish like any curried vegetable dish.

3)      Grind the ingredients which are to be ground.

4)      Mix the other vegetables and all other ingredients in a large bowl, and make a soft dough.

5)      Rest it covered for 10 minutes and knead again.

6)      Divide in 8 equal parts and make smooth balls.

7)      Heat a skillet and keep the ball at the centre. Grease your hand with coconut oil and spread the dough ball on the skillet to form a round paratha. Make a hole in the centre.

8)      Sprinkle oil on top of the paratha and also in the hole.

9)      Cover and cook on low heat for 5 minutes, till the lower side browns up.

10)   Uncover, flip and cook for another 5 minutes, till the other side too browns up.

11)   Remove from the skillet and serve hot with your favorite curry.

My husband and older son love Alu-tamatar ki sabji (Potato and tomato curry) with this. But me and DS eat it with whatever chutney we have at home or coconut yogurt raita!!

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