Paratha adds great variety to our everyday breakfast menu. Stuffed, flavored, layered, may it come in any shape or size, we just love to devour them for breakfast. Though nowadays, cautiously I am making an attempt to keep my favorite Paratha Recipes, as healthy as possible. As you will notice below in the recipe for Spring Onion and Paneer Paratha we have used Multigrain flour for the dough, tried using minimal oil to cook the paratha and used basic seasoning. If you really want to get indulgent with your Parathas, serve them with a dollop of butter. These Spring Onion and Paneer Paratha are easy to make and so much promising on taste and texture.
In India, the use of multi-grains in making the flatbreads has been an age-old practice. Traditionally, women go to grain milling stores (chakki) to ground different whole grains and later, combined them in the regular whole wheat flour to prepare the multigrain flour. However, when the multi-grain flours are not combined in accurate proportions, the resulting chapati might turn dark, hard to chew and often bitter in taste – making them undesirable by children and adults in the family.
Aashirvaad, the pioneer and market leader in the packaged atta segment has developed Aashirvaad Atta with Multigrain to address this aspect providing an uncompromising taste of rotis, with the wholesome goodness of grains. Aashirvaad Atta with Multigrain promises the goodness of six different grains – wheat, soya, channa, oat, maize and psyllium husk providing an added advantage over regular atta. The extra fiber makes the food easier to digest making it heart healthy. The extra protein in the atta helps build strength, vitamins build immunity and the extra fiber aids digestion.
On a routine basis, we stick to multigrain flour for making chapati and paratha. And why not? It is always best to give your routine ingredients and diet regime a thought for a healthy living. Pick the meals that are wholesome, low on calorie and could be prepared in minimal time.
- 2 Cup Aashirvaad Multigrain Atta
- 1/2 cup grated paneer
- 1/2 cup finely chopped spring onion greens
- Salt to taste
- 1 tsp carom seeds (ajwain)
- Salt to taste
- 1/2 tsp red chili powder
- 1 tsp cooking oil + more to cook the paratha
- In a mixing bowl, combine flour, grated paneer, chopped spring onion greens, salt and spices.
- Mix the ingredients using your fingers or a spatula.
- Now using enough water form a soft, pliable dough similar to that required to make chapati. Knead the dough for 5 minutes.
- Do not add too much water in the dough. It should not be sticky to touch.
- Drizzle a teaspoon of oil over the dough and smear it nicely all over the dough.
- To prepare the paratha, heat a tawa over medium flame.
- Divide the dough into 5 - 6 equal portions.
- Take one portion of the dough, shape it into a round balls and roll into a round disc.
- Dust the surface with flour while rolling the paratha.
- Place the rolled out paratha on the pre-heated tawa. Cook from both the sides.
- Smear half a teaspoon of oil over the paratha and cook till it turn crisp from both the sides. Flipping at regular intervals to cook from both the sides.
- Serve Spring Onion and Paneer Paratha with butter and pickle ( see recipe ).
- Recommended Equipments: Tawa ( buy it here )