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Mixed Vegetable Paratha


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Mixed vegetable paratha: a wholesome breakfast option, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.

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Preparation Time: 
Cooking Time: 
Makes 5 parathas
Show me for parathas


Ingredients


For The Roti
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tbsp milk
salt to taste
1 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1 1/2 cups chopped and boiled mixed vegetables
2 tbsp oil
1/2 cup finely chopped onions
3/4 cup boiled , peeled and mashed potatoes
salt to taste
2 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
2 pinches garam masala

Other Ingredients
 oil for cooking

For Serving
 fresh curd

Method
For the roti
  1. Combine the wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough, using enough water.
  2. Divide the dough into 5 equal portions and roll out each portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour.
  3. Cook each roti very lightly on a tava (griddle) and keep aside.

For the stuffing
  1. Heat the oil in non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till onions turn translucent.
  2. Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
  3. Add salt, coriander, green chillies, chilli powder and garam masala, mix well and cook on a medium flame for another minute.
  4. Remove from the flame and keep it to cool for a while.
  5. Divide the stuffing into 5 equal portions and keep aside.

How to proceed
  1. Place a roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi circle.
  2. Heat a non-stick tava (griddle) and cook the paratha, using a little oil till it turns golden brown in colour from both the sides.
  3. Repeat with the remaining dough and stuffing to make 4 more parathas.
  4. Serve immediately with fresh curds.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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