Flax seed paratha

• Servings: 4
• Preparation time: 10 minutes.
• Roasting flex-seed time: 10 minutes.
• Rolling paratha: 2 minutes(each)
• Roasting paratha time:  3 minutes(each).
• Total time: 25 minutes.

Flex-seed is usually dark brown in colour, but the golden variety is available in some part of the  world.

Tiny seeds have much more nutritional importance, flax seed is one of the richest sources of omega-3 fatty acid.

It can be chewed after a meal as a digestive.

Ingredients:

For paratha:

• Aatta (wheat flour): 2 cup
• Ghee: 2 tablespoon (for moin that is put it into dough itself).
• Kalonji (Onion seed): half teaspoon
• Ajwain: half teaspoon
• Salt: half teaspoon.
• Ghee: 100 gm (to be used during roasting paratha).

For stuffing:

• Flex seed: 1 cup
• Green chilli:  2-3 no.
• Onion: 1 no. (Large size)
• Coriander leaf: 50 gm
• Lemon juice: 1 tablespoon
• Salt:  half teaspoon (as per taste)

For making dough:

1. Take a wide vessel; put Aatta, 2 tablespoon ghee, onion seed, Ajwain and salt. Mix well by rubbing between palms.
2. Add water in small quantity and knead them; if required, put some more water till the dough becomes soft (The dough can be made in food processor also), cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

1. Dry roast flex seed. Let it be cool for half an hour.
2. After coming to room temperature, grind it. Keep aside
3. Chop green chilli, onion and coriander leaves, very fine, keep aside.
4. Take a mixing bowl; put all ingredients in it, mix well.
5. Now stuffing is ready, divide stuffing into 8 -10 parts.

Method:

1. Divide dough into 8-10 parts and make balls.
2. Roll the ball in 5-6 inch diameter circle.
3.  Place stuffing in the centre of the circle; fold it and seal the edges by pleating, fold the edges into the center and joint properly.
4. Press this ball slightly with the help of palm; again roll this ball into the wheat flour.
5. Roll this ball with the help of rolling pin gently, till the 6 inch dia.
6. Now raw paratha is ready.
7. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
8. Place the rolled paratha on this; cook for few seconds till it changes the colour.
9. Turn the other side and cook it by pressing gently by spatula.
10. By pressing it will puff up. Sometimes it will not, but need not to worry taste will still be great(It only shows that rolling is not proper).
11. Apply some ghee and turn it; cook both sides by applying ghee as well as pressing it lightly.
12. Serve directly to the plate. Serve with green coriander butter milk and pickle.
13. Garnish with homemade butter.
14. Healthy flex seed paratha is ready to  be served.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Flax seed paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.