Nutritional Designer Paratha (2nd prize Winner at Shrawan Mahotsav, 2019 Vasai)

Ingredients :

·         Takla / Methi leaves (Steamed Spinach, optional)

·         Boiled Corn

·         Boiled Beat

·         Whole wheat flour - 1 1/2 Cup

·         Jowar (Great millet) – 1  1/2 cup

·         Bajra (Pearl millet) – 1  1/2 cup

·         Ragi (Finger millet) – 1  1/2 cup

·         Boiled Potato – 3 small

·         Coriander & Cumin powder

·         Turmeric powder

·         Chilli powder

·         Garam Masala Powder

·         Ginger Garlic paste

·         Salt

·         Ghee / Oil

Preparation Method

1) Dough 1 : Mix 1 ½ cup Jowar flour with 1 / 2 cup Whole wheat flour, boiled and grinded Corn, smashed Potato, Coriander & Cumin powder, Turmeric powder, Chilli powder, Garam Masala Powder and Salt and knead the dough well.

2) Dough 2 : Mix 1 cup Bajra flour with 1 1a/2 cup Whole wheat flour, Takla / Methi leaves (puree of spinach if desired), smashed Potato, Coriander & Cumin powder, Ginger Garlic paste, Turmeric powder, Green Chilli paste and Salt and knead the dough well.

3) Dough 3 : Mix 1 cup Ragi flour with 1 / 2 cup Whole wheat flour, boiled and grinded Beat puree, smashed Potato, Coriander & Cumin powder, Turmeric powder, Chilli powder, Garam Masala Powder and Salt and knead the dough well.

4) Keep all the 3 dough covered for 30 mins.

5) Divide all the 3 dough into equal lemon-sized balls. 

6) Take 1 Jowar dough ball and shape it in long cylindrical shape. Likewise shape the Bajra and Ragi dough separately. 

7) Now place all the 3 coloured long cylindrical shapes one behind the other and make a single round shape of it, all the 3 coloured dough should be tightly sticking to each other. Press the ball gently with your palm. 

8) Roll out paratha of this dough. 

9) Roast the Paratha on a tawa using ghee or oil on both the sides.  

Serve the tri-colour paratha hot.