How to make Low Calorie Vegetarian - Coriander and mint add their special flavour to these paranthas.

This recipe is from the book Low Calorie Vegetarian Cookbook.

Main Ingredients : Whole wheat flour (atta) (आटा), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Punjabi

Course : Breads

Low Calorie Vegetarian

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Low Calorie Vegetarian checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Gajar Puri, Basic Pizza Bread, Corn Tortillas, Palak Parantha.

Low Calorie Vegetarian Recipe Card

Low Calorie Vegetarian
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Low Calorie Vegetarian Recipe

  • Whole wheat flour (atta) 2 cups

  • Fresh coriander leaves finely chopped 1/4 cup

  • Fresh mint leaves finely chopped 1/4 cup

  • Salt to taste

  • Chaat masala 2 teaspoons

  • Skimmed milk yogurt 1/2 cup

Method

Step 1

Place the whole-wheat flour and salt in a bowl. Add coriander leaves, mint leaves and knead into a soft dough using water. Cover and rest the dough for twenty to twenty five minutes.

Step 2

Divide the dough into eight equal portions. Shape them into balls. Blend yogurt and chaat masala. Roll out each ball into a medium sized chapati. Spread a tablespoon of the yogurt mixture.

Step 3

Fold the chapati like a fan and twist it back into the form of a ball. Keep aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter.

Step 4

Cook on a hot non-stick tawa till both sides are lightly golden brown. Before serving, crush the paranthas lightly between your palms to open out the layers. 

Step 5

Chef's Tip

Step 6

If you are cooking Dhania Pudina Parantha in the tandoor, apply a little water on the side that you are going to stick to the tandoor wall.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.