Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Paratha is a popular pan-fried North Indian flatbread that can be served for breakfast, lunch or brunch. It can be prepared with a variety of different flours but the most popular one is whole wheat flour. It can be prepared plain or stuffed with different ingredients like paneer, lentils or an assortment of veggies.
The paratha we are going to prepare today is a stuffed paratha made with mixed veggies.
Stuffed parathas usually are made with ingredients like potatoes, spinach greens, fenugreek greens, radish, paneer, lentils etc, but for this recipe we are using a less typical mix of veggies: carrot, cabbage, cilantro, bell pepper and onion. However, you are free to use any combination of veggies you prefer.
Do try this healthy paratha and share your experience.
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For the dough:
- 1 cup atta (whole wheat flour)
- 3 tbsp grated gajar (carrot)
- 3 tbsp grated band gobhi (cabbage)
- 2 tbsp hara dhania (cilantro)
- 1 tsp hari mirch (green chilli)
- 1 tsp ginger-garlic paste
- 2 tbsp chopped shimla mirch (bell pepper)
- 1 finely chopped small onion
- 1 tbsp vegetable oil
- 1/2 tsp chaat masala
- 1/2 tsp amchur (mango powder)
- 1/2 tsp bhuna jeera powder (roasted cumin seed powder)
- 1/2 tsp red chilli flakes
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp salt, or to taste
- water as needed, to make the dough
- desi ghee (clarified butter), as needed
- dry flour, as needed
- On a kneading plate, place the chopped veggies as well as all the spices. Add the vegetable oil as well. Hand-mix all the ingredients until they are well mixed.
- Add water little by little and prepare a soft dough. Knead for 3-4 minutes. Cover the dough and let it rest for 10 minutes.
- Allow a tawa to heat up on low heat and start rolling out the parathas. To make a paratha, divide the dough into three equal portions. Take one portion, roll it into a ball and dust with dry flour. With a rolling pin roll it out into a 6-inch round roti. Fold the roti to form a square shape; then roll it out into a medium-thick paratha.
- Apply some desi ghee on the hot tawa and keep the heat on low-medium. Place the paratha on it and let it cook for 15-20 seconds; then flip it over and cook the other side for 15-20 seconds.
- Flip the paratha again and spread a little desi ghee over this side. Flip once more and spread some desi ghee on this side as well.
- Keep flipping the paratha repeatedly and cook until both sides are roasted crisp and covered with brown spots. Prepare the rest of the parathas similarly.
- Serve the parathas with plain dahi (yogurt) and homemade laccha amla achar (gooseberry pickle).
Stuffed Mixed Vegetable Paratha Recipe
© 2021 Rajan Singh Jolly