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Before sarson leaves or mustard greens go out of season, I decided to make Sarson ka Saag and makki roti for one more time. There was leftover saag the next morning and my fridge was full of several packets with little quantities of different flours. I had to do some spring cleaning. So I decided to bring all of it together and make breakfast.
What seemed like a tedious task was done in 15-20 minutes and I had a heavy and hearty breakfast on my table. I basically mixed all the flours I had except whole wheat or maida (because it is not so healthy). I added the left over sarson saag, some veggies and other seasonings and I had delicious green parathas ready. With the first bite, it struck me that this is one of the best recipes for a picky eater too. The colourful paranthas are tasty and attractive enough to catch their attention and would make for a great lunch-box item too. Without much ado, here s the quick recipe:
If you are on a weight loss programme, skip the ghee and roast them directly on flame.
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