In this recipe pack:
- Palak & Paneer Paratha
- Beetroot Paratha
- Carrot and Peas Paratha
- Gobi Paratha (Cauliflower Paratha)
- Moong Dal Paratha
- Chana Dal Paratha (Split Bengal Gram Paratha)
- Methi Paratha
- Palak & Paneer Paratha
Ingredients:
- 50g whole wheat flour
- 20g paneer, crumbled
- 20g spinach, finely chopped
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- Salt to taste
- Water as needed
Directions:
- In a bowl, mix the wheat flour, paneer, spinach, cumin powder, coriander powder, red chili powder, and salt.
- Add water little by little and knead the dough until it becomes smooth.
- Divide the dough into equal sized balls and roll them out into thin circles.
- Heat a tawa (griddle) over medium heat and place the rolled-out paratha on it.
- Cook for a minute or until small bubbles form on the surface.
- Flip the paratha and cook the other side.
- Apply a little oil or ghee on both sides of the paratha and cook until brown spots appear.
- Serve hot with raita or pickle.
Calories: 219 kcal | Protein: 10g | Carbohydrates: 32g | Fat: 6g
- Beetroot Paratha
Ingredients:
- 50g whole wheat flour
- 50g beetroot, boiled and grated
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- Salt to taste
- Water as needed
Directions:
- In a bowl, mix the wheat flour, grated beetroot, cumin powder, coriander powder, red chili powder, and salt.
- Add water little by little and knead the dough until it becomes smooth.
- Divide the dough into equal sized balls and roll them out into thin circles.
- Heat a tawa (griddle) over medium heat and place the rolled-out paratha on it.
- Cook for a minute or until small bubbles form on the surface.
- Flip the paratha and cook the other side.
- Apply a little oil or ghee on both sides of the paratha and cook until brown spots appear.
- Serve hot with curd or chutney.
Calories: 186 kcal | Protein: 6g | Carbohydrates: 35g | Fat: 2g
- Carrot and Peas Paratha
Ingredients:
- 50g whole wheat flour
- 20g carrot, grated
- 20g peas, boiled and mashed
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- Salt to taste
- Water as needed
Directions:
- In a bowl, mix the wheat flour, grated carrot, mashed peas, cumin powder, coriander powder, red chili powder, and salt.
- Add water little by little and knead the dough until it becomes smooth.
- Divide the dough into equal sized balls and roll them out into thin circles.
- Heat a tawa (griddle) over medium heat and place the rolled-out paratha on it.
- Cook for a minute or until small bubbles form on the surface.
- Flip the paratha and cook the other side.
- Apply a little oil or ghee on both sides of the paratha and cook until brown spots appear.
- Serve hot with pickle or chutney
- Calories: 110-120 kcal
- Protein: 4-5 g
- Carbohydrates: 19-20 g
- Fat: 2-3 g
- Fiber: 3-4 g
- Gobi Paratha (Cauliflower Paratha)
Ingredients:
- 50g whole wheat flour
- 50g cauliflower, grated
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- Salt to taste
- Water as needed
- Oil for cooking
Directions:
- In a bowl, mix the wheat flour, grated cauliflower, cumin powder, coriander powder, red chili powder, and salt.
- Add water little by little and knead the dough until it becomes smooth.
- Divide the dough into equal-sized balls and roll them out into thin circles.
- Heat a tawa (griddle) over medium heat and place the rolled-out paratha on it.
- Cook for a minute or until small bubbles form on the surface.
- Flip the paratha and cook the other side.
- Apply a little oil or ghee on both sides of the paratha and cook until brown spots appear.
- Serve hot with pickle or chutney.
Nutrition Information (per serving):
- Calories: 215 kcal
- Protein: 6g
- Carbohydrates: 35g
- Fat: 5g
- Fiber: 6g
- Moong Dal Paratha
Ingredients:
- 50g whole wheat flour
- 20g moong dal (split and skinned green gram), boiled and mashed
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- Salt to taste
- Water as needed
- Oil for cooking
Directions:
- In a bowl, mix the wheat flour, mashed moong dal, cumin powder, coriander powder, red chili powder, and salt.
- Add water little by little and knead the dough until it becomes smooth.
- Divide the dough into equal-sized balls and roll them out into thin circles.
- Heat a tawa (griddle) over medium heat and place the rolled-out paratha on it.
- Cook for a minute or until small bubbles form on the surface.
- Flip the paratha and cook the other side.
- Apply a little oil or ghee on both sides of the paratha and cook until brown spots appear.
- Serve hot with pickle or chutney.
Nutrition Information (per serving):
- Calories: 204 kcal
- Protein: 8g
- Carbohydrates: 35g
- Fat: 4g
- Fiber: 6g
- Chana Dal Paratha (Split Bengal Gram Paratha)
Ingredients:
- 40 grams of chana dal (split Bengal gram)
- 20 grams of whole wheat flour
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of coriander powder
- 1/4 teaspoon of red chili powder
- Salt to taste
- Water as required
- 1 teaspoon of oil
Directions:
- Rinse and soak the chana dal in water for 2 hours.
- After 2 hours, drain the water and grind the chana dal to a coarse paste.
- Add the whole wheat flour, cumin powder, coriander powder, red chili powder, and salt to the chana dal paste and mix well.
- Knead the mixture into a smooth dough, using water as required.
- Divide the dough into 2 equal parts and roll each part into a ball.
- Flatten each ball with a rolling pin to make a circular disc of about 5 inches in diameter.
- Heat a non-stick pan over medium heat and place the flattened disc on the pan.
- Cook until golden brown spots appear on both sides, brushing with oil as needed.
- Repeat the process with the remaining dough ball to make the second paratha.
- Serve hot with yogurt or chutney.
Calories: 260 Macronutrients: Carbohydrates – 34g, Protein – 12g, Fat – 7g
- Methi Paratha
Ingredients:
- 20 grams of whole wheat flour
- 20 grams of methi (fenugreek) leaves, finely chopped
- 1 green chili, finely chopped
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of coriander powder
- Salt to taste
- Water as required
- 1 teaspoon of oil
Directions:
- Mix the whole wheat flour, methi leaves, green chili, cumin powder, coriander powder, and salt in a bowl.
- Knead the mixture into a smooth dough, using water as required.
- Divide the dough into 2 equal parts and roll each part into a ball.
- Flatten each ball with a rolling pin to make a circular disc of about 5 inches in diameter.
- Heat a non-stick pan over medium heat and place the flattened disc on the pan.
- Cook until golden brown spots appear on both sides, brushing with oil as needed.
- Repeat the process with the remaining dough ball to make the second paratha.
- Serve hot with yogurt or chutney.
Calories: 70 Macronutrients: Carbohydrates – 12g, Protein – 2g, Fat – 2g
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