Multi Flour Vegetable Paratha

Name: Multi Flour Vegetable Paratha
Cuisine: Indian
Ingredients: 1.5 Cup Whole Wheat Flour; 1/2 Cup Besan/Chickpea Flour; 3/4 Cup Multigrain Flour (i used store bought); 1.5-2 Cups Grated Carrots; 1/2 Cup Grated Mooli; 1/2 Cup Fresh Coriander Leaves Chopped Fine; 1″ Fresh Ginger grated; 1 Tablespoons Fresh Hot Chillies Chopped Very Fine (Optional); 4-5 Cloves Garlic Chopped & Mashed; 1.5 Tablespoons Yogurt; To taste Salt; 1 Teaspoon Ajwain; 1/2 Teaspoon Turmeric Powder; As needed Oil for cooking

Shreshtha Shah Vora @cook_19574985

Came across this recipe years back...tweaked it according to my family taste and seriously it's a heat with my family.... It's the best way to get vegetables into my family members too...

Shreshtha Shah Vora @cook_19574985

Came across this recipe years back...tweaked it according to my family taste and seriously it's a heat with my family.... It's the best way to get vegetables into my family members too...

Saved

Ingredients

1.5 CupWhole Wheat Flour
1/2 CupBesan/Chickpea Flour
3/4 CupMultigrain Flour (i used store bought)
1.5-2 CupsGrated Carrots
1/2 CupGrated Mooli
1/2 CupFresh Coriander Leaves Chopped Fine
1″ Fresh Ginger grated
1 TablespoonsFresh Hot Chillies Chopped Very Fine (Optional)
4-5 ClovesGarlic Chopped & Mashed
1.5 TablespoonsYogurt
To tasteSalt
1 TeaspoonAjwain
1/2 TeaspoonTurmeric Powder
As neededOil for cooking

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Steps

1

Dry roast the Besan till it's fragrant & the raw smell is all gone.
2

Mix all the above ingredients together to form a not so stiff dough. You will not need extra water since the vegetables will give out enough water. If you do need more, add some lukewarm water. Roll it in to a big ball and keep aside. (on the other way round, if the dough is too soft & sticky add some more extra flour – any kind, to it)
3

Take a few drops of oil in the palm of your hand and gently coat the dough to prevent it from drying out. You will have to roll them out almost immediately since the longer it sits, it will give out more water
4

Dust the surface and start rolling the paratha... the paratha will be thicker not be thin like the rotis, or even regular paratha
5

The edges of the paratha might be frayed. This is because of the multigrain & the chickpea flour, the dough is not smooth & elastic as with regular wheat flour.
6

Heat a thick bottomed tava Place a paratha on the skillet and cook at medium heat till you start seeing light brown spots on the bottom side. Flip it over and cook the other side till you see light brown spots. Do cook these at medium heat, since they thicker & the inside would need to cook too. Now drizzle few drops of oil, one side at a time, and press down with a spatula at different spots for a few seconds, a couple of minutes at each side. This technique will let the paratha cook evenly
7

Stack Them… & cover them tightly with a foil to keep them soft & warm.
8

Serve them with Yogurt and Green Chutney.