A hearty paratha breakfast is a north Indians' idea of contentment . Contentment to start a day with . And if this contentment comes in pretty colors , the day starts with a kicking energy. A tall mug of buttermilk to guzzle down makes a punjabi a very happy soul ....and that achaar ... do you have any other ideas for breakfast once you see this?
I photographed this paratha in the winters so the red winter carrots are good for it too . The orange colored summer carrots fit the bill very well if you get spring onions fresh and if you feel like having parathas . This is a very special combination of vegetables not just for the colors but for the taste too...
(for 4-5 large parathas)
grated carrots 1 cup
minced ginger n green chillies 2 tsp
finely chopped greens of spring onion 1 cup
ajwain seeds 1 tsp
salt to taste
whole wheat flour 1/2 cup
besan (chick pea flour) 1/2 cup
wheat bran 2 tbsp
ghee 2 tsp per paratha
I generally use my chopper for grating carrots for such purpose and here i processed the green chillies and ginger along with the carrots too . Makes the process quick . The chopped greens of spring onions come from an airtight container from the fridge , once cleaned and chopped , it keeps well for about a week if you have bought fresh spring onions and processed them well. I am just trying to make the breakfast more convenient for you.
Mix every thin together except the ghee and make a stiff dough using minimal water. It will better to mix everything together dry first , leave it for a while so the moisture of the vegetables gets into the flours , then sprinkle water to make a dough.
Now divide the dough into 4 or 5 balls , whatever size of parathas you can handle while rolling and flipping them over the griddle. Just keep in mind that these will be thick parathas as the chopped vegetable do not allow thin rolling up .
Roll each paratha , you may need liberal dusting of wheat flour or you can use some oil to make it easy.The edges will not be smooth and do not bother about that. If you get smooth edges it means that the amount of vegetables you used were less that i recommend . For me it's always more and more veggies per serving.
Cook the parathas on iron griddle brushing a tsp of ghee each side . Look for the small brown spots and they are ready. Serve hot with your favorite achaar , like here i served it with my favorite lime and chilly pickle , the nimboo mirchi ka achaar what we call it.
One paratha will be quite filling for an adult . I still suggest you make extra parathas when making these .
They make very good tea time snacks , the Indian milky sweetened tea , boiled to perfection and a quarter of this paratha makes a nice combination ...
For breakfast you would thank me if you take that mug of buttermilk with this healthy paratha . A nice energetic start to your day ...