PROTEIN RICH-VEGETABLE PARANTHA

INGREDIENTS

Soy flour ¼ cup

Maida ½ cup

Atta/ whole wheat flour ¼ cup

Cabbage ¼ cup grated or finely chopped

Capsicum finely chopped ¼ cup

Carrot grated  ¼ cup

Onion finely chopped  ¼ cup

Potato 1 medium boiled, peeled and mashed

Turmeric pdr. ¼ tsp

Green chilies finely chopped to taste or red chili pdr. to taste

Green peas mashed  ¼ cup

Amchur pdr  1 tsp

Salt to taste

Oil 2 tbsp

Water to knead

Ghee to fry paranthas

METHOD

In a big bowl combine all the ingredients well, add water little b little to make a soft dough.

Roll our paranthas, cook on hot tawa till brown on both sides with ghee

Serve hot with cucumber-tomato raita to make a complete meal along with mango pickle !

 

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