Ingredients

• For the Dough:

• 1 cup mixed flour (wheat flour + bajra flour + buckwheat flourr

• 1⁄2 cup fresh moringa leaves (chopped)

• 1⁄2 tsp salt

• Water as needed

• 1 tsp ghee

Method

• Mix flour, moringa, and salt; knead into a soft dough, rest for 15 mins.

• Combine stuffing ingredients.

• Roll the dough, add the stuffing, seal, and roll into a paratha.

• Cook on a tawa with ghee until golden brown.

• Serve with curd or pickle.

Benefits:

• High in calcium, iron, and fibre.

• Enhances satiety and protein intake.

Who Can Eat It:

• Ideal for vegetarians, kids, women with iron deficiency.

Ideal For:

• Lunch, pre/post-workout meals.

Best Time to Consume:

• Breakfast or lunch.