Ingredients:
- For Dough:
- Kuttu Flour: 1 cup
- Wheat Flour: 1/2 cup
- Water: as needed for dough
- Vegetable Options (choose one):
- Onion: 1.5 cups, finely chopped
- OR Grated Broccoli: 1.5 cups
- OR Grated Mooli (Radish): 1.5 cups
- OR Grated Gobhi (Cauliflower): 1.5 cups
- (Note: Hypothyroidism patients should avoid gobhi or broccoli)
- Seasonings:
- Green Chili: 1, finely chopped
- Ginger: 1.5 inch, grated
- Salt: to taste
- Dried Mango Powder (or Chaat Masala): 1 tsp
- Carom Seeds (Ajwain): 1 tsp
- Turmeric Powder: 1/3 tsp
- Kitchen King Masala: 1/2 tsp
- Fresh Coriander Leaves: 10 g, chopped
Instructions:
Prepare the Dough: In a mixing bowl, combine kuttu flour and wheat flour. Gradually add water and knead into a soft dough. Cover and set aside.
Prepare the Filling: In a bowl, mix the chosen vegetable (onion, broccoli, mooli, or gobhi), green chili, grated ginger, salt, Dried mango powder, carom seeds, turmeric powder, kitchen king masala, and chopped coriander leaves.
Shape and Cook the Paranthas: Divide the dough into equal-sized balls.Roll each ball into a small disc, place the filling in the center, and fold the edges to seal.
Roll out the stuffed dough into a flat, round parantha.
Preheat a non-stick tawa or griddle and cook the paranthas on both sides until golden brown.
Serve: Serve hot with yogurt or chutney.
Enjoy your healthy, no-oil Kuttu Stuffed Paratha!
