Jowar and Vegetable Paratha ( Tiffin Treats)
by Tarla Dalal
Added to 76 cookbooks
This recipe has been viewed 18096 times
Generally, people are wary of packing millet based Rotis for lunch because they think it would harden. However, when prepared with the right mix of wheat flour and other ingredients like vegetables and spices, they remain soft and tasty for at least 4 hours.
This Jowar and Vegetable Paratha with carrot, spinach, roasted jeera and spice powders is not only very tasty but also colourful and pleasant to look at, so kids will feel tempted to bite into them. Quite tasty by themselves, these Parathas can just be rolled up and eaten, without requiring any accompaniment.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 12 equal portions.
- Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- 4. Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil till golden brown spots appear on both the sides.
- Repeat steps 3 and 4 to make 11 more parathas.
- Allow the parathas to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.
Nutrient values per paratha
|Vitamin A||138 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0.4 mg|
|Folic Acid||4.6 mcg|
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