Paratha or flatbreads are one of the best ways to sneak in lentil, beans or veggies to toddlers even if they generally are good at eating them! Most days we try to add something hi to parathas so it keeps us satiated longer. I usually have some kind of beans in freezer so I can mash and add them to make protein rich parathas! Try these for easy for breakfast or school lunches.
Vegetarian | Vegan
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 20 mins ( for whole dough)
Ingredients
1.5 cups wheat flour / atta
3 tbsp of buckwheat flour/ kuttu atta
2 tbsp almond flour
1/2 cup boiled/canned chickpeas
2 tsp turmeric powder
3 tsp coriander powder
1 tsp garam masala
2 tsp cumin seeds / jeera
1 tsp carom seeds / ajwain
1 tsp chilli powder
3 tbsp dried fenugreek leaves / kasuri methi
1/2 tsp black onion seeds / kalonji
2 tbsp oil
salt to taste
Water as required, to knead dough
(Add other shredded veggies or add millet flour to make it even more healthy) .
Instructions
- Mash chickpeas well (and grind other veggies, if any) and keep it aside.
- In a large mixing bowl take wheat flour and add buckwheat flour, almond flour, cumin seeds, carom seeds, turmeric powder, chilli powder, coriander powder, onion seeds, fenugreek leaves, salt and mix well.
- Then add 1 tbsp oil mix again. Add the mashed chickpeas (and veggies) and start kneading the mixture into a dough. Add some water as needed.
- Add 1 tbsp of oil and knead the dough for about 4-5 minutes into soft dough like for chapathi/ dinner rolls.
- Rest the dough for 5-10 mins covered with damp cloth and make channa paratha similar to how paratha/ tortilla is made and serve hot with raita or pickle. Enjoy!!
Commentaires