Ingredients:
Wheat Flour – 1 1/2 cups
Soya Flour – 1/2 cup
Milk – 1/2 cup
Salt to Taste
For the Filling:
Sprouted Moong – 1/2 cup
Cottage Cheese – 1/2 cup, grated
Carrot – 1, grated and squeezed
Coriander Leaves – 3 tbsp, chopped
Green Peas – 1/2 cup, crushed
Green Chilli Paste – 1 tbsp
Carom Seeds – 1/2 tsp
Ghee or Butter to apply
Salt to Taste
Method:
1. Mix all the ingredients for the paranthas, knead well, adding little water, to form a stiff dough.
2. Cover and keep aside for 30 minutes.
3. Combine all the ingredients for the filling well.
4. Divide the dough into 4 parts.
5. Roll out 2 thin chapattis of similar size out of each part.
6. Spread the filling on one and cover it with the other chapatti.
7. Press well along the edge using wet fingers.
8. Roll out a little to make one parantha.
9. Heat the griddle.
10. Cook the paratha on both sides applying ghee or butter or as desired.
11. Serve hot with fresh curds.
Health Tip:
A complete meal in itself as it contains all the nutrients. The combination of pulses, vegetables, cottage cheese and cereals makes it a balanced diet.
Nutritional Value per Serving:
Kcal/serving: 182
Carbohydrates: 18 gm
Proteins: 9 gm
Vitamin A: 377 mcg
Vitamin C: 5 mg
Fats: 0.3 gm
Calcium: 13 mg
Iron: 1.4 mg
Folic Acid:
Fibre: 0.8 gm
