Multigrain parathas – parathas made using six different flours.
Parathas are my all time favourite food. I keep experimenting with different flours and different fillings for my parathas. The best thing about parathas is that they can be served with plain curds and pickle and do not call for any other accompaniment. Multigrain parathas is made using six different flour – wheat, bajra, jowar, nachni, maize and chana. I have paired these parathas with dal makhni. But , they taste great even with plain curds and pickle. Here’s the recipe:
½ cup wheat flour (gehu ka atta)
¼ cup finger millet flour (nachni/ ragi flour)
¼ cup sorghum flour (jowar)
¼ cup pearl millet flour (bajra)
¼ cup maize flour (makai ka atta)
¼ cup gram flour (besan)
1 cup chopped spring onion alongwith greens (hari pyaaz)
½ cup grated carrot (gajar)
1 tsp ginger garlic paste (adrak lehsun paste)
1 green chilly, finely chopped (hari mirch)
1 tbsp chopped coriander leaves (dhaniya)
½ tsp turmeric powder (haldi)
1 tsp cumin coriander powder (dhaniya jeera powder)
Salt as per taste (namak)
1 tsp oil (tel)
½ cup of warm water for kneading the dough
Clarified butter/ghee or oil for cooking the parathas
- In a mixing bowl, add wheat flour, bajra flour, jowar flour, ragi flour, maize flour and gram flour.
- Now, add chopped spring onions, grated carrot, ginger garlic paste, chopped green chillies, chopped coriander leaves, turmeric powder, cumin-coriander powder and salt. Mix everything.
- Add warm water and knead to a smooth dough.
- Once the dough is ready, add 1 tsp oil and knead it again for few seconds.
- Take a small portion of this dough and roll into medium sized rotis.
- Heat a pan and place the paratha on the pan.
- Drizzle ghee or oil on the sides of the paratha and cook on both the sides till brown spots start appearing on the paratha.
- Make parathas with the remaining dough.
- Serve multigrain parathas with plain curds and pickle.
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