Paromita is one of MumMumTime’s oldest readers. I remember, she had commented on my curd rice recipe saying her kids had liked it. After that we have interacted on Facebook on and off. Recently, she posted a pic of really different looking parathas on my Facebook page. The parathas looked so interesting and sounded super healthy that I thought a lot of moms would love to know the recipe. I asked Paromita for the recipe and also a brief intro about herself, so other moms could get to know her better. She very sweetly obliged. So without further ado, over to Paromita.
Paromita writes:
Hi. I am Paromita Nath, born and brought up in Bengal. I did my schooling and graduated with English honours from the heart of Kolkata. Getting married at 23 years, I was a complete novice in cooking a dish. Slowly I learnt and now being a mother of two—a daughter of 8 years named Aarushi and a son of 20 months named Aarav—I try making variety sometimes, though none of them are fussy in eating, thanks to the almighty. Presently, I live with my family in Dubai. I have been trying to include oats and ragi often in their diets but here both made fuss and would not have any. So I am trying to feed them by making something new at times. Few days back as per Mukta’s recipe that I found in her blog I made ragi and oats ladoos. And recently I made whole wheat, oats, and ragi parathas with stuffed veggies. This recipe was not only easy but highly nutritious for the kids mainly, and also other members of the family. I hope you will enjoy it.
Whole Wheat, Oats, and Ragi Stuffed Paratha Recipe
Ingredients
For the dough
- One and a half cup whole wheat flour atta
- 1 cup oats
- Half cup ragi flour
- 1 cup curd
- 1 tsp cumin powder
- 1 tbsp oil
- Salt to taste
For the stuffing
- 2 cups finely chopped vegetables You can use any veggies of your choice. Paromita used carrots, capsicum, tomatoes, spring onions, white onions, mushrooms, baby corns, french beans
- Finely chopped green chilies optional
- Half tsp cumin seeds jeera
- 5-6 cloves of garlic finely grated or chopped
- 1 tsp powdered cumin seeds jeera powder
- 1 tsp chat masala
- 1 tsp lemon juice optional
- Olive oil
- Tomato ketchup optional
Instructions
- Dry roast oats and then grind them to a powder.
- Mix the powdered oats and other ingredients for the dough, add water as required, and knead the dough as soft as required while making a paratha.
- Cover the dough and keep it aside.
- Heat a nonstick pan, reduce the flame to minimum, and then add olive oil. (Olive oil heats up fast so make sure to keep the flame on low.)
- Add cumin seeds, and when they splutter, add grated garlic.
- Mix properly and then immediately add the chopped vegetables one-by-one. (If you are making these parathas for adults you can add more green chilies in the veggies and some ground pepper.)
- Add powdered cumin seeds and salt, and sauté on low flame for a minute.
- Bring the flame to medium, and then add chat masala and lemon juice. (You can also add some tomato ketchup if you want to make the stuffing a bit tangy.)
- Mix all the ingredients and keep stirring intermittently till the vegetables get cooked.
- Turn off heat and then transfer the vegetables to a bowl.
- Make 10 medium-sized balls out of the dough.
- Roll out the dough into a circle. You don’t make a patti (potli) after adding the stuffing and roll it out again as is usually done while making parathas. Therefore, roll out the dough into a large circle.
- Take around 3 tbsp of stuffing, spread it on one half of the rolled out dough, and fold the other half on top.
- Seal the sides by making small folds along the sides.
- Heat a tava, and cook the parathas on both sides by adding a little olive oil while cooking.
- Repeat the procedure for the remaining dough to make around 10 parathas.
- Serve hot with ketchup, hot sauce, raita, green chutney, or anything your kids like. (Paromita says: My daughter likes ketchup and curd. So I gave her what she wanted. My son had it without anything.)
