Indian Flatbreads (Parantha)

Onion Green Flatbread 

Ingredients

Wholewheat flour – 1 cup

Chickpea flour (Besan) – 2 tbsp

Onion greens – 1 cup

Whey (leftover from making paneer) – ½ cup (as required according to the moisture in the greens)

Garlic flakes (finely chopped) – 8 (can vary according to taste)

Green chilies (finely chopped) – 2 (can vary according to taste)

Salt – to taste

Oil – 2 tbsp + more for roasting the breads

Wholewheat flour – for dusting and rolling the bread

Method

Add salt to the onion greens

Add the garlic and chili pieces and mix well

Add the flours and mix well

Add whey little by little at a time to make stiff dough

Add oil and mix well

Keep aside for about 15 mins

Roll out into thick flatbreads

Smear an iron tawa with oil and roast on a slow flame adding little oil at a time

Cook both sides till crispy

Pumpkin Flatbread

Ingredients

Wholewheat flour – 1 cup

Chickpea flour (Besan) – 2 tbsp

Pumpkin puree – ¾ cup

Jaggery (powder) – ¼ cup (can vary according on taste)

Red chili powder – ½ tsp (can vary according on taste)

Salt – to taste

Oil – 2 tbsp

Ghee – 2 tbsp (for roasting the breads)

Wholewheat flour – for dusting and rolling the bread

Method

Add salt and jaggery powder to the puree

Add the flours and mix well to make stiff dough

Add oil and mix well

Keep aside for about 15 mins

Roll out into thick flatbreads

Smear an iron tawa with ghee and roast on a slow flame adding little ghee at a time

Cook both sides till crispy