12/11/2025
🫓 Multigrain Multi-Vegetable Paratha
A wholesome, colorful, and nutrition-packed Indian flatbread — made from multigrain flour and loaded with fresh vegetables, herbs, and sprouts. Perfect for breakfast, lunch, or dinner!
🧂 Ingredients
Flours:
• 1 cup gehun ka aata (whole wheat flour)
• 1 cup jowar aata (sorghum flour)
• 2 cubmultigrain aata (or any mix you have)
• 1 tbsp safed til (white sesame seeds)
Vegetables & greens:
• 1 cup grated cabbage
• 2 small florets cauliflower (finely chopped or grated)
• 1 small piece of bottle gourd (lauki/dudhi, grated)
• 1 small beetroot (grated)
• 1 medium onion (finely chopped)
• 1 small piece of ginger (grated)
• 7–8 garlic cloves (crushed)
• 1 cup chopped methi leaves (fenugreek leaves)
• 1 cup chopped palak (spinach)
• 1 cup chopped fresh coriander (dhaniya)
• 1 cup sprouted moong slightly crushed
Spices:
• 1 pinch hing (asafoetida)
• ½ tsp turmeric powder
• ½ tsp red chili powder (or to taste)
• Salt to taste
• ½ tsp sugar (optional, to balance flavor)
• Juice of ½ lemon
For cooking:
• Ghee or oil (as needed for roasting)
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👩🍳 Method
1. Prepare vegetables:
Grate or finely chop all vegetables. Lightly squeeze out extra water if the mixture feels too wet.
2. Make the dough:
In a large mixing bowl, add all flours, sesame seeds, spices, lemon juice, and sugar.
Add the chopped vegetables, sprouts, and herbs. Mix everything well.
Knead into a soft dough — if vegetables release too much water, add a bit more wheat flour.
3. Rest:
Cover and rest the dough for 10–15 minutes.
4. Roll parathas:
Divide the dough into equal portions. Roll each portion into a medium-thick paratha using dry flour for dusting.
5. Cook:
Heat a tawa (griddle). Place one paratha on it and cook on both sides until light brown spots appear.
Apply ghee or oil and press gently with a spatula while roasting on low flame until golden and crisp.
6. Serve hot:
Serve with curd, chutney, or homemade pickle.
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🌿 Health & Nutrition Highlights (per paratha, approx.)
Nutrient Benefit
Carbohydrates Provides steady energy through multigrain flours (approx. 25–30g per paratha)
Protein From moong sprouts, wheat, and jowar (approx. 6–8g per paratha)
Fiber High due to whole grains and vegetables — aids digestion
Iron & Folate From spinach, beetroot, and methi — great for energy and blood health
Calcium & Good Fats From sesame seeds and ghee
Antioxidants From beetroot and greens — supports immunity and glowing skin
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💡 Tips
• If you prefer crisp parathas, remove water from grated veggies before mixing.
• For soft parathas, keep the dough slightly moist and cook on low flame.
• Add a spoon of curd while kneading for extra softness.
• These parathas stay fresh for hours — great for tiffin or travel.
• Pair with raita or plain curd for a balanced
