Mixed Vegetable Paratha ( Rotis and Subzis)

by Tarla Dalal

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मिक्स्ड वेजिटेबल पराठा - हिन्दी में पढ़ें (Mixed Vegetable Paratha ( Rotis and Subzis) in Hindi)

મિક્સ વેજીટેબલ પરોઠા - ગુજરાતી માં વાંચો (Mixed Vegetable Paratha ( Rotis and Subzis) in Gujarati)

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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 paratha, while the addition of a little ghee to the dough improves the texture and the aroma after cooking.

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Mixed Vegetable Paratha ( Rotis and Subzis) recipe - How to make Mixed Vegetable Paratha ( Rotis and Subzis)

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 5Makes 5 parathas (5 paratha )
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 (french beans , carrots , green peas and cauliflower)
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
1/4 tsp garam masala

Other Ingredients
oil for cooking

For Serving
fresh curd

Method

For the roti

Combine the whole wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough using enough water.
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 whole wheat flour for rolling.
Cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.

For the stuffing

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

How to proceed

Place a semi-cooked 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.
Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
Repeat steps 1 and 2 to make 4 more parathas.
Serve hot with fresh curds.