Parathas using left-overs

 

Leftover curry/veggies are combined with wheat flour and cooked over hot griddle.

Servings: 6 parathas                           Prep time: 7-10 mins                      Cook time: 10-15 mins

This is a win-win lunch box addition. It is healthy, filling, yummy and quick to prepare on those busy mornings.

What more, my kids love these parathas and finish them without any fuss. I normally spread little butter or jam and then roll them up. You could also pack in little yogurt containers if you wish.

Ingredients:

• ½ cup leftover cooked  veggies, dal (lentils), curry etc.
• 1 cup Atta (Wheat Flour)
• Salt to taste

Instructions:

1. In a large bowl combine all the ingredients and knead into soft pliable dough.
2. Divide the dough into equal portions and roll into small balls.
3. Roll out the ball in dry wheat flour and place it on the counter.
4. With the tip of your fingertips flatten out the dough ball.
5. Using a rolling pin, roll the ball in a small circle like roti.
6. Heat a griddle, lift rolled out roti and transfer it to the hot griddle.
7. Cook from one side.
8. When cooked, flip it over and cook the other side..
9. Pour 1 teaspoon oil/ghee and spread it around.
10. Flip and cook the oil side.
11. Repeat the process and cook the other side by applying few drops of oil.
12. When evenly cooked from both the side remove and either serve hot or let it cool down for a minute before packing for lunch.