Category Archives: Indian Breads

Vegetable Paratha


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…..


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


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!!


Buckwheat Roti (Kuttu ki Roti)

This Gluten free roti is a hit at our place. Even my 18 year old NT kid doesn’t mind replacing his wheat roti with this, at a regular basis. A healthy option, as it omits the use of boiled potato or boiled plaintain, as a binder and hence results in a low carb roti. Addition of flaxseed powder makes it even more healthier


  • 1/2 cup Buckwheat flour (Kuttu ka atta),
  • 1 heaping tbsp flaxseed powder,
  • salt to taste
  • Ajwain to taste (optional)
  • Coconut oil or ghee to grease hands
  • Hot water, as required for kneading the dough


  • Mix thoroughly with hands, make a well and pour hot water.
  • Keep mixing with a spoon as you pour till you get a sticky dough. Cover and keep for 30-45 minutes. The dough will harden a bit as flax soaks up some water.
  • Grease your hands with coconut oil/ghee and knead to get a smooth dough.
  • Divide and roll the rotis, using some dry buckwheat flour to dust, so as to prevent sticking on the rolling surface.ImageImage
  • Cook like wheat roti and serve with ghee and your favorite curry.

Please try this and give me your feedback!!!

P.S. I had tried making poori using the same flour mix, rubbed with little oil prior to making the dough with hot water, rolling smaller rounds from the dough, and deep frying in coconut oil. The pooris came out extremely good and my kiddo enjoyed it.  You too can enjoy making pooris once in a while.