Being a food I have to eat out almost every other day and that is taking the toll on my health. Decided to take a step towards healthy eating. Very timely the #FBAI sent across the #FBAIReviewBox with some interesting goodies to try. A basket was full of nutrition for the entire family. Paneer Malai, Dal Bukhara and above all Aashirvaad Multigrain Atta
Aashirvaad is a by-product wing owned by the ITC Ltd, India’s most trusted Atta brand. It comes to a new variety – Aashirvaad Atta with Multigrains. This all-new variant is designed to provide nourishment for people of all ages and is an integrated mix of six different grains – wheat, soya, channa, oat, maize and psyllium husk – which gives a healthy option for the consumers. Aashirvaad Atta with Multigrains is an excellent source of vitamins which are vital in strengthening immunity and extra protein content to improve body strength. The extra fibre makes your food easier to digest; low content of saturated fat keeps your heart smiling. And above all, it still retains the same great taste!
Sharing below my healthy Moong (Sprouts) Paratha Recipe.
Red chilly powder- 1 tsp
Aamchoor powder- 1/2 tsp
Salt to taste (as chaat masala already has salt in it)
1. Boil the moong dal till it is soft and can be mashed with the back of a spoon.
2. Add all the above ingredients, mix well and keep aside.
Ingredients of the outer dough:
1. Aashirvaad Multi Grain Atta – 2-3 Cups
2. Cooking oil – 3-4 Teaspoons
3. Salt – As per taste
1.Sieve the atta with salt. Add cooking oil to it and add water slowly to make a soft dough. 2.Make sure water is always added in steps and not once for all.
3. Pinch out the required quantity of the dough, roll it to around 3-4″ diameter and place stuffing in it fold the corners in such a way that the stuffing is intact.
4.Roll it with a rolling pin in such a way that the stuffing does not come out and is rolled evenly to the required thickness
5. Place a tava with 1/2 teaspoon cooking oil in it on low flame. When the tava is hot, place the rolled paratha on it and fry it till done. Apply oil on top of the paratha too so that when flipped it will not burn black.
6. When done, flip and roast on the reverse too. It will fluff up on roasting, cook evenly.
Good to remember:
1. Moong should be soaked overnight so that it cooks fast.
2. Adding salt while its boiling is a good option, if you forget never mind, add it later.
3. The outer dough should be properly done so that one can roll it easily with the stuffing intact.
4. Always roast on medium flame to avoid parathas from getting burnt.
5. The stuffing can be prepared and stored in the refrigerator to prepare when needed.
6. Serve it with raita, pickle chutney, any which way it will only be appreciated as its
made with love and Aashirvaad Multigrain Atta.