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Healthy Paratha Recipe

Reema
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Healthy Paratha Recipe

It is healthy Paratha made from leftover daal.

Prep time:
10mins

cook time:
10mins

serves:
3

Ratings :

(0)

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Wheat Flour 2 cup

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Leftover daal 1 cup

Leftover daal

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salt as per taste

salt as per taste

Description

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Onion chopped 1 piece

Onion chopped

Description

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Green Chilli 2 pieces chopped

Green Chilli

Description

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Green Coriander Leaves 2 spoon chopped

Green Coriander Leaves

Description

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Ghee 4 spoon

Ghee

Description

Ghee is a type of clarified butter ...

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Details

Vegetarian

Level : Easy

Cuisine : Indian

Course : Breakfast

Allergy Information

- no

Recipe Notes

You can fry it with butter or oil

Tags

#IPLrecipecontest
#contest136

Ingredients

Ingredients For Healthy Paratha Recipe

Wheatflour 2 cup

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Leftover Dal 1 cup

Leftover daal

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Salt to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Onion(chopped) 1 piece

Onion

Description

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Green chilli chopped 2 pieces chopped

Green Chilli

Description

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Freshly chopped green coriander leaves 2 spoon chopped

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Ghee or oil for deep frying 4 spoon

Ghee

Description

Ghee is a type of clarified butter ...

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MySmartKitchen 0

Methods

How to make Healthy Paratha Recipe

1. Mix all the ingredients to make a dough.
2. Make the paratha with the help of rolling pin.
3. Spread the ghee and fry it.
4. Serve it with curd and pickle.

Cooked it

Reviews

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Products used in Recipe

Conscious Food Buckwheat Flour Organic Pack 500 grams

0

Buckwheat Flour Organic

₹ 244

5.0

₹ 244 0% OFF

Amul Cow Ghee Tin 1 litre

1

₹ 102.5

4.7

₹102.5 0% OFF

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