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)