Not A Regular High Fat High Carb Paratha
In the fast pace world we are figuring out the quickest and most effective recipes which can help moms cook up a quick meal without extending their cooking times but which can be included in their daily cooking schedule. This is one such recipe which uses a regular paratha recipe with all the basic ingredients but with a twist to make it wholesome and nutrient dense. And that’s why we call it ‘Not a regular high fat high carb paratha’ but a paratha which is Nutrient dense Low on GI.
For the Dough:
- 1/2 cup Rootz Organics Sprouted Wheat Flour
- 1 cup Spinach puree (with 1 tsp Rootz Macha Powder blended in)
- 1/2 tbsp Rootz Organics Cold Pressed Groundnut Oil
- Salt to taste
For the Filling:
- 100g Rootz A2 Paneer, grated
- 1 small Onion, finely chopped (optional for flavor)
- 5 soaked Rootz Almonds, crushed
- 1 tsp soaked Rootz Pumpkin Seeds, crushed
- 1 tsp soaked Rootz Sunflower Seeds, crushed
- 1 tsp Rootz Chia Seeds (soaked separately)
Spices (to mix with paneer):
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Red Chilli Powder (adjust to taste)
- 1/4 tsp Black Pepper Powder
- 1/2 tsp Carom Seeds (Ajwain)
- 1 tsp Rootz Cumin Seeds
- Salt to taste
For Cooking:
• 1 tbsp Rootz Organics cold pressed groundnut oil (for roasting the parathas)
Method:
1. Prepare the Dough:
In a mixing bowl, combine Rootz sprouted wheat flour with spinach + macha puree and salt. Add 1/2 tbsp oil and knead into a soft dough. Cover and let it rest for 30 minutes.
2. Prepare the Nut & Seed Mix:
In a mortar and pestle, crush the soaked almonds, pumpkin seeds, and sunflower seeds. Set aside.
3. Make the Paneer Filling:
In a bowl, mix the grated paneer with chopped onion (if using), crushed nut & seed mix, soaked chia seeds, all the listed spices, and salt. Mix well.
4. Assemble the Parathas:
- Divide dough into equal portions.
- Roll out one portion into a small disc.
- Spread a thin layer of soaked chia seeds, add 1/2 tsp crushed nut & seed mix, then place a generous spoonful of the paneer filling in the center.
- Fold the edges over the filling, seal well, and gently roll it out again into a paratha.
5. Cook the Parathas:
- • Heat a tawa (griddle) on medium heat.
- • Place the rolled paratha and cook for a few seconds. Flip, apply a little oil, and cook both sides until golden and crisp.
- • Repeat for all parathas.
Serve hot with yogurt, chutney, or pickles.
Youtube link - https://youtube.com/shorts/0z6e0kfVGkg?si=EmkE1O-loxS6czi8
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