By- Pooja Yadav, Dietitian, NephroPlus

A unique combination of paratha with greens and dried herbs.

Serving Size-1- 2 in no

Portion Size: 02 paratha


Capsicum, colored, finely chopped- 50gm.

Spring Onion, finely chopped -18 gm(1 small size)

Wheat Flour-1/2 th cup(60gm).

Red chili flakes-1 tsp

Oregano ¼ tsp


Salt-A dash (0.4gm) or as suggested by the dietitian.


Combine the all ingredients in a deep bowl, mix well & knead into a soft dough using enough water. Rest the dough for 15 mins.

Divide the dough into 2 equal portions.

Roll a portion of the dough circle using a little whole wheat flour for rolling.

Heat a non-stick tava & cook the paratha using ½ tsp. of oil till golden brown spots appear on both the sides.

Repeat steps & make another paratha.

Serve it with curd or unsalted butter.

Nutritional value Per Serving (2 Paratha)

Calorie Protein Sodium Potassium Phosphorus
259.86Kcal 7.59gm 158.07mg 273.3mg 213.24mg