During winters, multi-grain paratha in breakfast and multi-grain roti in lunch/dinner is a common affair in my household. Normally we get the flour processed from the whole grains from the flour-mill and use it throughout the winter season.
Roti/paratha is our staple diet and is made daily at my home. However, instead of mixing all the flours together, I prefer storing them separately. So this allows me to try different combinations depending on our taste-buds.
Multi-grain paratha can be combination of all four – sorghum (jowar), pearl millet (bajra), maize (makki) and whole wheat (gehun) flour or mixing any two or three flour. Here I have used the mix of all four flours.
To raise its health and taste quotient, I also add grated vegetables in the flour. Believe me, this vegetable paratha tastes wonderful with butter, jaggery and fresh curd.
Ok, now it’s time to list down the procedure to make this mixed-grain paratha.
- Sorghum (Jowar) flour: ¼ cup
- Pearl millet flour (bajra): ¼ cup
- Maize flour (makki): ¼ cup
- Whole wheat flour (gehun): ¼ cup
- Grated cabbage: ½ cup
- Beetroot: ¼ cup
- Capsicum: ¼ cup
- Cumin: ½ tsp
- Salt as per taste
- Water to knead the dough
- Bring together all four flours, salt, cumin and veggies (of your choice). Add water to knead the dough. Do not knead the dough in advance. Knead the dough only when you are about to make parathas, otherwise vegetables and salt will release water and make the dough soft.
- Divide the dough into small balls and roll the paratha’s. Apply little hand pressure while rolling these as they tend to stick to the surface and break while lifting. Sprinkle little flour on surface before rolling the paratha this will prevent paratha from sticking on surface.
- Heat the girdle and roast the paratha from both the sides. Apply ghee as much as you want. I use home-made ghee which is pure and healthy. Its misconception that ghee should be totally avoided as it contains fat. Yes ghee does contain fat but it’s healthy when used in balanced way.
These days I prepare home-made ghee in microwave it’s easy and convenient as compared to traditional hob method.
Multi grain paratha tastes good with any sabzi with gravy or curd. Jaggery, curd and butter combination with multi-grain paratha is the most preferred option at my home.
I would love to know what other variations you make in paratha as I’m always looking out for healthy paratha options.