Parota is a special type of Indian bread, which never fails to entice the diner with its special slightly-chewy mouth-feel and unique appearance that has a spiral or ringed surface.
While the traditional version is made of maida, here we have made it healthier by using whole wheat flour instead. This goes to show how a small tweak in the choice of ingredients can make a dish healthier.
The dough is lined with a tongue-tickling masala paste before rolling, to boost the flavour of the parota. This Masala Stuffed Parota is made with less oil and salt, to make it suitable for those with high BP.
Since we have used very little oil in the masala paste, it tends to dry up if left for a long time. So, make the paste just before making the parathas.
Here, we have described the Bengali way of rolling the parota, but if you wish you can also roll it like a regular stuffed paratha.
Try other low-salt recipes like the Green Peas Soup and Creamy Green Salad .