Mixed Flour & Root Vegetables Paratha/Flatbread


The children are back to school. We had a fun & rejuvenating holiday this time, doing nothing much – waking up late in the morning, lazing around, reading, decorating together, cooking/baking & a small trip to the Polar Express Train Ride ( This was just awesome- the kids had a blast). Now again I am back to scheduling my time, cooking healthy & nutritious food for dinner & to pack for lunch. So I try to put in as much as I can in the meals I make. This is one of those recipes, which has the protein, carb & veggies all in one. Instead of the regular roti or parathas/flatbread which should be accompanied with a side, this is kind of all in one meal & tastes great & awesome non messy for packed lunch with a side salad & yogurt.

I have used 3 kinds of flours here – Wheat, Corn & Chickpea, along with a few grated root vegetables & some spices. It resulted in a very fresh, crisp, savory, healthy paratha/bread.

Makes about 8 -10 Parathas/Flatbreads.


  1. 1.5 Cup Whole Wheat Flour or Chappati Flour
  2. 3/4 Cup Corn Meal/Flour/Makki ka Atta – White or Yellow ( I used the white one… thats what I had at home)
  3. 1/2 Cup Besan/Chickpea Flour
  4. 1.5- 2  Cups Grated Carrots
  5. 1/2 Cup Grated Radish (Any Radish… Small Red ones or White/Daikon)
  6. 1/2 Cup Fresh Cilantro/Coriander Leaves Chopped Fine
  7. 1″ Fresh Ginger Root grated
  8. 2 Tablespoons Fresh Hot Chillies Chopped Very Fine (Optional)
  9. 4-5 Cloves of Garlic Chopped & Mashed
  10. 2 Tablespoon ground Flaxseed
  11. 2 Tablespoons of Yogurt (omit this for Vegan Version)
  12. Salt
  13. 1 Teaspoon of Ajwain/Carom Seeds
  14. 1/2 Teaspoon Turmeric Powder
  15. 1 Teaspoon Red Chilli Powder (Optional)
  16. Oil for cooking the breads ( I used Canola)

Note: Please Feel free to use any vegteable you want in the bread. Some ideas are parsnips, beet.. or even non root veggies, like cabbage, squash.


Dry roast the Chickpea Flour/Besan till its fragrant & the raw smell is all gone.

Mix all the above ingredients together to form a not so stiff dough. You will not need extra water since the vegetables will give out enough water. If you do need more, add some luke warm water. Roll it in to a big ball and keep aside. (on the other way round, if the dough is too soft & sticky add some more extra flour – any kind, to it)

Take a few drops of oil in the palm of your hand and gently coat the dough to prevent it from drying out. You will have to roll them out almost immediately since the longer it sits, it will give out more water, and the dough will become soft & very difficult to work with. If this happens add more flour.

For each paratha/bread, you will need about a fistful of dough. These will not be thin like the rotis, or even regular paratha, but on the thicker side…

Roll out each one a well floured surface to form a cirlce. Do now worry if it not a perfect circle. The edges of the bread might be frayed. This is becoz of the corn & the chickpea flour, that the dough is not smooth & elastic as with regular wheat flour.

Alternatetively, you could flatten it out with your hands ( The thick parathas of these kind are usually flattened within the palms in India).

 (I usually roll & cook them at the same time… Roll one while the other is cooking…)

Heat a thick bottomed skillet (cast iron skillets preferred). Place a paratha/bread on the skillet and cook at medium heat till you start seeing light brown spots on the bottom side.

Flip it over and cook the other side till you see light brown spots. Do cook these at medium heat, since they  thicker  & the inside would need to cook too.

When both sides have light brown spots on them, drizzle few drops of oil, one side at a time, and press down with a spatula at different spots for a few seconds, a couple of minutes at each side. This technique will let the paratha/brown & cook evenly.

Stack Them… & cover them tightly with a foil to keep them soft & warm.

These flatbreads may be eaten accompanied by any sides, vegetarian or non vegetarian. I usually like them with a chutney & yogurt on the side. Or just eat them with a nice dip.

Here it is served with Yogurt, Salad, & Dry Garlic & Chilli Chutney.

The texture of these breads/flatbreads are crusty but not hard, like you can break them… See the crack on the picture above when I folded the bread.

Now succumb to  the (guilt free) pleasure at every bite!

The  Heart of the Matter , hosted at Lucullian Delights is asking  for Slimmer Recipes. I am sending this to Slimmer Recipes  for  The Heart of the Matter – Eating for Life.


Related Posts:

Spiced Lentil Stuffed Flat Bread (Ajwain Dal Paratha)
Poee: Mildly Spiced Goan Bread
Curried Chicken In Cardamom Infused Coconut Sauce
Mint & Coriander Chutney

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