- PrepPreparation time30 minutes
- CookCooking time5 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 20gSodium: 245mg
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Print- 1 cup wholemeal atta (wholewheat flour)
- One third cup water
- 1 cup finely chopped mixed vegetables (carrot, capsicum, peas, grated cauliflower). You can mix up to 2-4 types of veggies
- Half teaspoon cumin seeds
- Half teaspoon ground coriander
- One quarter teaspoon turmeric powder
- Half teaspoon garam masala
- Half teaspoon salt
- 1 tablespoon chopped coriander
- 2 tablespoons olive oil
- 1 cup Greek yoghurt
- In a bowl, mix wholewheat flour, salt, cumin, ground coriander, turmeric, garam masala, chopped vegetables, and chopped coriander.
- Gradually add water and knead into a soft dough.
- Cover and rest dough for 15 minutes.
- Divide dough into 4 balls. Roll each ball into a thick circle.
- Heat a non-stick pan. Cook each parantha for 1 to 2 minutes, flip, brush with a little olive oil, flip again and cook until golden spots appear on both sides.
- Serve with Greek yoghurt and pickles.