Recipe Description

Paranthas mixed with various seeds and spices.

Ingredients:-

• Flax seeds – 1/4 cup
• Spinach shredded – 1 small bunch
• Whole wheat flour (atta) – 1½ cups + for dusting
• Coriander seeds – 1/2 cup
• Fennel seeds (saunf) – 2 teaspoons
• Cumin seeds – 1/4 cup
• Dried red chillies – 2-3 no
• Black peppercorns – 10-12 no
• Cloves – 2-4 no
• Green chillies finely chopped – 1-2 no
• Onion finely chopped – 1 small
• Carom seeds (ajwain) – 1 teaspoon
• Garam masala powder – 1 tablespoon
• Red chilli powder – 1/2 tablespoon
• Black salt (kala namak) – 1/2 tablespoon
• Dried mango powder – 1 teaspoon
• Turmeric powder – 1/4 teaspoon
• Salt – to taste
• Yogurt – 1/2 cup
• Oil – 1 tbsp + for drizzling and basting

Method:-

1. Dry-roast flax seeds, coriander seeds, fennel seeds, cumin seeds, dried red chillies, black peppercorns and cloves in a non-stick pan till fragrant.
2. Coarsely grind the roasted spices.
3. Take flour on the worktop. Add spinach, green chillies, onion, carom seeds, garam masala powder, chilli powder, black salt, dried mango powder, turmeric powder, salt and ground spices. Make a cavity in the center, add yogurt and knead into a dough. Sprinkle some water and knead. Add 1 tbsp oil and knead into a soft dough. Transfer into a bowl.
4. Heat a non-stick tawa.
5. Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into a thin disc. Drizzle some oil on top of each disc, dust some flour and fold from all 4 sides to make a square.
6. Step 6Dust some flour on top of each square portion and roll out to make a thin square parantha.
7. Roast each parantha on hot tawa till golden from both sides, basting with some oil.
8. Serve hot.