Multi-millet Pumpkin Paratha

Name: Multi-millet Pumpkin Paratha
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup jowar(sorghum millet) flour; 1/2 cup bajra(pearl millet) flour; 1/2 cup makka(maize) flour; 1/2 cup rajgira(amaranth) flour; 1/4 cup ragi/Nachni(finger millet) flour; 1/2-3/4 cup warm water; 1 1/2 cup grated pumpkin; 2 green chillies chopped; 1 tbsp green fresh coriander; 1 tsp ginger garlic paste; 1 tsp asafoetida; 1 tsp turmeric; 1 tsp black pepper powder; 1 tsp red chili powder; 1 tbsp dry coriander powder; 1 tsp garam masala; as taste Salt; 2 spring onion greens chopped; as required Oil/ghee for making paratha; as required Wheat flour for rolling parathas

Shradha Nema (foodgazin') @foodgazin

Mumbai

#CookpadIndia
I have never seen my grandma poping pills ever in her life. Instead of having calcium tablets my Grandma ate Nachni( Ragi) which is one of the best sources of calcium.
Instead of eating multi vitamin tablets my Grandma ate Rajgira/Ramdana which is rich in Vitamin A, Vitamin E, Vitamin B-6. It is rich in iron, magnesium, phosphorus zinc and potassium which are necessary for overall health.
Bajra is the powerhouse of grains with multi minerals and iron content.
Maize is low in calories and good for eyesight, hairs and skin.
Jowar is the new gen quinoa...

Millets are the ancient grains of India and its occurrence is mentioned in Yajurveda. We the "modern generation" referred these millets as coarse grains and got inclined to the more refined version of grains. So it's winter season and we find these millets in abundance. Go, get all those millets flour and make delicious parathas or rotis out of it. Make it a habit to inculcate these millets once in a week.
Do comment about your grandma's favourite millet recipe.
Happy cooking and keep sharing food love

Shradha Nema (foodgazin') @foodgazin

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Ingredients

30 minutes

3 servings

1 cupjowar(sorghum millet) flour
1/2 cupbajra(pearl millet) flour
1/2 cupmakka(maize) flour
1/2 cuprajgira(amaranth) flour
1/4 cupragi/Nachni(finger millet) flour
1/2-3/4 cupwarm water
1 1/2 cupgrated pumpkin
2green chillies chopped
1 tbspgreen fresh coriander
1 tspginger garlic paste
1 tspasafoetida
1 tspturmeric
1 tspblack pepper powder
1 tspred chili powder
1 tbspdry coriander powder
1 tspgaram masala
as tasteSalt
2spring onion greens chopped
as required Oil/ghee for making paratha
as required Wheat flour for rolling parathas

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Steps

30 minutes

1

In a deep mixing bowl, add grated pumpkin, spring onions, coriander leaves, ginger- garlic paste, salt and green chillies. Mix it well and keep aside for 5 minutes. You'll see the water from vegetables have oozed out.
2

Now add all the spices: turmeric powder, black pepper powder, asafoetida, red chilli powder, coriander powder, garam masala and give it a quick mix.
3

Gradually add all the flours and mix well. Now start kneading the flour. This generally binds well, but if water is required add q little warm water and knead well to make a smooth dough. Keep for another 5 minutes to rest.
4

Now divide the dough into 6 equal parts, and roll it into balls. Dust some wheat flour if required.
5

Take one ball. Flatten it to make a round paratha(either by the hands or use rolling pin and board)
6

Place the Paratha over the hot cast iron tawa and cook on one side on medium flame. When the upper side dries up a bit flip the Paratha. Smear it with generous amount of oil or ghee. Cook for a minute and flip again. Smear ghee/oil on the other side and the Paratha is done..
7

Serve with curd, pickles or pickeled onions.

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Cooksnaps

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Shradha Nema (foodgazin') @foodgazin

on December 23, 2021 03:55

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.