Moong Dal paratha
Submitted by: Shanta Mani

Ingredients:
1 cup whole wheat flour
½  cup moong dal
1 green chilly 
1 pinch hing
1 tablespoon turmeric powder
1 tablespoon red chilly powder
1 tablespoon garam masala powder
1 tablespoon jeera powder
1 tablespoon dhaniya powder
½ tablespoon amchoor powder

Method:
Mix the whole wheat flour with a bit of water and knead the dough. Soak the moong dal in water for half an hour and then grind it coarsely with green chilly and salt.

In a non-stick pan, pour a bit of olive oil and all the ingredients along with the grounded moong dal. Keep stirring the mixture and cook till it thickens. Post thickening allow the mixture to cool.

Make tiny balls from this mixture, cover them with the dough and then flatten them into roti’s. In a non stick pan toss them from side to side for about 7 minutes and your moong dal paratha is ready to serve.

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Melon paratha's
Submitted by: Medha

This particular recipe makes use of the most fibrous part of the watermelon. When you cut the melon remove the red portion and keep to the side. The remaining white fibrous part of the watermelon is then to be scooped out. This white pulpy part of the watermelon which contains no calories is what we will be using in this recipe.

Mix this white pulp with 2 cups of whole wheat flour, 1 tablespoon ginger garlic paste and red chilly powder, salt and cumin powder as per taste. Make small lemon sized balls from this mixture and then flatten them.

Cook the flattened mixture on a non-stick tawa for about 8 minutes. The melon paratha can be then served with curd or some green chutney.

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Palak paratha
Submitted by: Sunita Vinayak

Ingreidients:
1 bunch palak
2 cups whole wheat flour
1 teaspoon tumeric powder
1 teaspoon garam masala
1 teaspoon jeera powder
1 teaspoon kasturi methi
1 teaspoon ajvain
1 teaspoon red chilly powder
Salt as per taste

Method
Cut the palak into small pieces after washing it thoroughly. In a bowl add the cut leaves, along with the other ingredients. Add some water and knead the mixture. Make small balls and flatten them into chappatis.

On a non stick frying pan sprinkle some olive oil and cook the paratha by tossing it from side to side. Once ready serve the palak paratha hot.

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Dhaniya paratha
Submitted by: Sheetal Hindura

Ingredients:
2 cups whole wheat flour
1 cup chopped coriander leaves (dhaniya)
1 tsp cumin seeds powder
3 pinches black pepper powder
Red chilly powder to taste
Salt to taste
1 pinch turmeric powder

Method
Mix all of the above ingredients and slowly add water to knead the mixture into a sof dough. Keep the dough covered with a damp cloth for 30 minutes. Knead the dough again and make balls and roll into a slightly thick chapati.

Pre-heat the non-stick pan and cook the roti with a little olive oil. When ready serve hot.

Picture credit: Sanskarshan