Ingredients
- Kodri (Foxtail Millet) Flour :1 cup
- Whole Wheat Flour : ½ cup (for binding)
- Finely Chopped Spinach/Methi/Coriander : ½ cup (optional)
- Grated Carrot : ¼ cup (optional)
- Ajwain (Carom Seeds) : ½ tsp
- Cumin Seeds : ½ tsp
- Turmeric Powder : ¼ tsp
- Red Chili Powder : ½ tsp (optional)
- Salt : to taste
- Ghee/Oil : for cooking
- Water : as needed
Preparation
In a large bowl, mix kodri flour, whole wheat flour, chopped greens, grated carrot, ajwain, cumin seeds, turmeric powder, red chili powder, and salt.
Gradually add water and knead into a soft, pliable dough. Let it rest for 10 minutes.
Divide the dough into small equal portions.
Roll each portion into a paratha using a rolling pin. Use dry wheat flour to prevent sticking.
Heat a tawa (griddle) on medium heat.Place the rolled paratha on the tawa and cook for 30 seconds until small bubbles appear.Flip, apply ghee/oil, and cook until golden brown on both sides.Repeat for all parathas.
Servings: 3 (Makes 6 Parathas)
Notes
- You can replace whole wheat flour with besan for a gluten-free version.
- Adding vegetables enhances nutrition and taste.
- Ensure the dough is soft to prevent the parathas from breaking while rolling.
