A great way to make the kiddos eat Doodhi (don’t most kids find this extremely healthy vegetable boring?!), with carrots added for extra flavour and health-benefits. Easy to make and store, this recipe is a life-saver when it comes to racking your brains everyday about the next day’s tiffin! Ideal for long-distance journeys too.
Published on July 31, 2017 | In Indian | By Author |0 Comments
- Prep Time
- Cook Time
- 15-18 paranthas
- Difficulty Level Easy
- (2.8 /5)
- 4 ratings
- 3 cups wheat flour
- 1/2 cup rice flour
- 1 cup grated doodhi / bottlegourd
- 1/2 cup grated carrot
- 1 tbsp cut coriander leaves
- 3 tsp red chilli powder
- 1 tsp haldi/ turmeric powder
- 1/2 tsp hing / asafoetida
- 1 tsp coriander-cumin powder
- 1 tsp garam masala powder
- 1 tsp ajwain / carom seeds
- salt to taste
- 1 tbsp oil to put in the dough
- Oil to shallow fry the paranthas
- In a big bowl take the grated doodhi /bottlegourd, carrot, cut coriander, the flours, ajwain and all the powders, along with the salt and oil.
- Mix into a dough with water as required.
- Roll out thin paranthas.
- Heat a non-stick pan and shallow fry the paranthas using a little oil on both sides till golden brown. Note : It tastes best with a curd-based salad like cucumber in curd or cut tomatoes, onions in curd. Pickles are a staple when it comes to paranthas of any kind!
- Servings : 4 people
- Ready in : 50 Minutes
- Course : Rotis/ Parathas/breads
- Recipe Type : Rotis/ Parathas/ Breads
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..
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