by Tarla Dalal
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The well-thought-out choice of spices in the stuffing is sure to delight your taste buds. This healthy variation of Tandoori Paratha is a sure hit!
Oil is usually added to the flour to make a smooth and soft dough, but to curb the use of oil, I have added low fat curds which also produces the desired effect.
- Combine all the ingredients in a bowl and knead into a soft-smooth dough, using water only if required.
- Divide the dough into 4 equal portions. Keep aside.
- Combine all the ingredients in a bowl and mix well.
- Heat a non-stick tava (griddle), add the mixture and sauté for 5 minutes or till all the water evaporates.
- Cool and divide the stuffing into 4 equal portions. Keep aside.
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
- Place one portion of the stuffing mixture in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 125 mm. (5") diameter, using whole wheat flour.
- Place the paratha on a non-stick tava (griddle) pan. Turn over in a few seconds.
- Cook the other side for a few more seconds.
- Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 3 more parathas.
- Serve hot.
Nutrient values per paratha
|Energy|| 109 kcal|
|Protein|| 4.6 gm|
|Carbohydrates|| 21.5 gm|
|Invisible Fat|| 0.6 gm|
|Fibre|| 1.0 gm|
|Calcium|| 45.6 mg|
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