For The Dough

  • 1 cup whole wheat flour (gehun ka atta)
  • 1 1/2 tsp low-fat curds (dahi)
  • To Be Mixed Into A Stuffing
  • 1/2 cup roasted besan (bengal gram flour)
  • 1 tsp ginger-green chilli paste
  • 1/4 cup finely chopped coriander (dhania)
  • salt to taste

Other Ingredients

  • whole wheat flour (gehun ka atta) for rolling

  • Method For the dough

  • Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

  • How to proceed

    • Divide the stuffing into 5 equal portions. Keep aside.
    • Divide the dough into 5 equal portions.
    • Roll a portion of the dough into a 150 mm. (6″) diameter circle using a little whole wheat flour for rolling.
    • Spread one portion of the stuffing in an even layer on the circle.
    • Roll it up tightly and again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
    • Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
    • Place the paratha on a non-stick tava (griddle). Turn over in a few seconds. Cook the other side for a few more seconds.
    • Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
    • Repeat steps 3 to 8 to make 4 more parathas.
    • Serve immediately.

    Nutrient Values Per Paratha

    • Energy 105 cal
    • Protein 4.4 gm
    • Carbohydrates 20.0 gm
    • Invisible Fat 0.8 gm
    • Fiber 1.7 gm
    • Iron 1.5 mg
    • Vitamin B1 0.1 mg
    • Vitamin B2 1.4 mg

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