This is a savory multi-grain flatbread. You can use any combination of flours and your favorite veggies. Here, I used jawar (sorghum) flour, rice flour, chickpea flour, wheat flour, kale and cabbage.
Ingredients:
- 1 cup jawar (sorghum) flour
- ½ cup poha (flattened rice)
- ¼ cup rice flour
- ¼ cup wheat flour
- 2 tbsp chick-pea flour
- 1 tsp ajwain (carom seeds)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1 cup finely chopped kale
- 1.5 cups shredded cabbage
- 1 tsp curry leaves powder
- Salt
- 1 Tbs oil
Method:
- Wash and drain poha and then soak in 2 tbsp water for 10 minutes
- Chop finely kale and cabbage
- Take a pan, add 1 tsp oil, (optional) add mustard seeds
- Once mustard seeds start popping, add shredded cabbage, salt and turmeric powder
- Mix and cook on medium flame for 7-8 minutes
- Turn off the stove, keep it mixture aside and let it cool down
- In a mixing bowl, add all the ingredients and make a dough by adding water
- Dough should be smooth
- Cover and keep it for 15 minutes
- Take a tennis-sized dough
- Roll it on a flat surface with rolling pin
- Sprinkle some wheat flour and roll slightly thick
- Take a pan and heat it
- Spread a bit of oil on the pan
- Keep it on medium flame
- Transfer the rolled paratha to a heated flat pan and apply some oil on the top surface
- Let the paratha cook for 2 to 3 minutes or till the base turns golden and crisp
- Turn over the paratha and continue to cook the other side also
- You should see some charred spots on it
- Remove and serve the yummy paratha hot with butter and/or plain yogurt (dahi).
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