Sweet and Savory paratha (Indian flatbread) made of whole wheat and millet flour and stuffed with grated apples, beets and cucumber
Author: Indira Shyju
Recipe type: Breakfast, snack,lunch
Cuisine: Indian
Serves: 3-4
RecipeIngredients
½ cup grated apple (about ½ of a medium peeled apple)
¼ cup grated red beets(after peeling the skin)
¼ cup grated cucumber (skin peeled)
1 tsp salt
½ tsp red chilli powder(cayenne pepper)
¼ tsp turmeric powder
1 tsp cumin seeds
½ tsp ajwain seeds (carom seeds)
1 tbsp olive oil
1½ cups whole wheat flour
¼ cup Ragi flour (finger millet flour)
1 tbsp flax seed meal
about ¾ cup water to knead the dough
extra ghee or olive oil for cooking paranthas
RecipeInstructions
In a large mixing bowl, add the grated beets, apple and cucumber. then add the salt and all the spices and the oil.
Next add the whole wheat flour, the rage flour and the flexed meal and the oil and start mixing together. Add water slowly until you get a smooth dough. (Add additional bit of flour or water as needed)
Divide the dough into small golf ball size balls - about 20 balls.
Heat a frying pan on medium heat.
Take each dough ball and roll using chapati rolling pin into a round chapati shape (about 5-6 inches diameter) - use flour as needed to prevent dough from sticking to the rolling surface.
Place the chapati onto the heated pan and cook for 1 minute. Flip and apply oil or ghee to the chapati and let cook for about 30 seconds and then again flip to the other side. Apply oil/ghee to this side too and again flip to let cook for another 30-40 seconds or until both sides are cooked and have brown spots on top. Transfer to a container to keep warm. Continue making the rest of the parathas the same way.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/03/apple-beet-cucumber-multigrain-paratha-with-homemade-apple-chutney.html