Nutritious & Flavorful Mixed Millet Paratha: A Healthy Flatbread
25 minutes
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About Nutritious & Flavorful Mixed Millet Paratha: A Healthy Flatbread
Savor the irresistible aroma and wholesome goodness of Mixed Millet Paratha, a delightful twist on a classic flatbread. This recipe transforms nutritious flours like bajra and ragi into a healthy and flavorful alternative you'll crave.Bursting with protein, antioxidants, and fiber, these gluten-free parathas nourish your body with every bite. Enjoy them for breakfast, brunch, lunch, or dinner – a versatile and delicious addition to any meal.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 Tbsp Barley Flour jau
- 1 Tbsp Bajra Flour pearl millet
- 1 Tbsp Ragi Flour finger millet
- 1 Tbsp Sattu Flour roasted chickpea
- 1 Tbsp Corn Flour
- 1 1/2 tsp Salt or to taste
Fresh Produce & Flavorings
- 1/2 cup Radish grated
- 1-2 Chilies finely chopped, green
- 1/4 cup Coriander Leaves cilantro, finely chopped
For Cooking
- Oil as needed, for shallow frying
Instructions
- In a large mixing bowl, combine the whole wheat flour, barley flour, bajra flour, ragi flour, sattu flour, corn flour, and salt.
- Add the grated radish, chopped green chilies, and chopped coriander leaves to the dry ingredients.
- Gradually add water while mixing the ingredients to form a smooth and pliable dough. Knead the dough for 2-3 minutes until it becomes soft and slightly elastic. This develops the gluten in the wheat flour, resulting in softer parathas.
- Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a thin, circular paratha using a rolling pin.
- Heat a flat griddle or tawa over medium heat. Add a small amount of oil to the hot tawa.
- Carefully place the rolled paratha on the hot tawa. Cook for about a minute on each side, or until small bubbles start to appear on the surface.
- Flip the paratha and drizzle a little more oil around the edges. Cook for another minute, pressing gently with a spatula to ensure even cooking and a light browning. Flipping and pressing ensures the paratha cooks through and develops a crispy texture.
- Once both sides are golden brown and cooked through, remove the paratha from the tawa. Serve hot with your favorite pickle or chutney.
Recipe Notes
Good To Know
- For added softness, knead the dough with a mixture of warm water and a tablespoon of plain yogurt; this helps counteract the slightly dense texture that millet flours can produce.
- If radish releases excess water after grating, squeeze it lightly and use the released liquid to knead the dough—this infuses extra flavor without making the dough too wet.
- To enhance the flavor profile, try adding finely chopped greens like methi (fenugreek) or spinach directly into the dough along with the radish for a nutritious twist.
Expert Tips
- For a crispier paratha, use a generous amount of ghee or oil while cooking.
- Experiment with different fillings like spiced potatoes, paneer, or a combination of vegetables for variety.
- Serve these radish parathas with a dollop of yogurt or chutney for a complete meal.
Storage Instructions
- Leftover parathas can be cooled, wrapped in a clean cotton cloth, and stored in an airtight container for up to two days; reheat on a tawa with a sprinkle of water to restore softness.
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Recipe Nutrition
Calories: 512kcalCarbohydrates: 61gProtein: 8gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgFiber: 2g
Geeta Biswas
Articles: 919
5 Comments
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This is perfect! Can’t wait to taste it.
Looks so wonderful! Thanks for posting.
This is a fantastic recipe! Thanks for sharing.
I’m thrilled to try this recipe!
Absolutely mouthwatering! Thanks for sharing.