Kid-friendly recipe of nutritious stuffed paratha made using whole wheat, oats, and ragi flour, stuffed with vegetables.
Author Mukta Tikekar
For the dough
One and a half cup whole wheat flouratta
Half cup ragi flour
Salt to taste
For the stuffing
2cupsfinely chopped vegetablesYou can use any veggies of your choice. Paromita used carrots, capsicum, tomatoes, spring onions, white onions, mushrooms, baby corns, french beans
Finely chopped green chiliesoptional
Half tsp cumin seedsjeera
5-6clovesof garlicfinely grated or chopped
1tsppowdered cumin seedsjeera powder
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.)