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Mix Vegetable Paratha Recipe

Written by on January 11, 2022

vegetable paratha served in a plate


    • 2.5 cups whole wheat flour
    • 100 grams cauliflower or 1 cup chopped cauliflower
    • 100 grams carrot or 2 medium carrots
    • 100 grams potatoes or 1 medium potato
    • 100 grams spinach or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach leaves
    • 8 to 10 french beans, chopped
    • ¼ cup heaped peas – fresh or frozen
    • 1 or 2 green chillies – finely chopped
    • ½ teaspoon finely chopped ginger or ½ inch ginger – finely chopped
    • 1 teaspoon Coriander Powder (ground coriander)
    • 1 teaspoon jeera powder (ground cumin)
    • ½ teaspoon red chilli powder or cayenne pepper
    • ¼ teaspoon turmeric powder (ground turmeric)
    • ¼ to ½ teaspoon Garam Masala Powder
    • 1 pinch asafoetida (hing) – optional
    • 1.5 teaspoon salt or as required
    • 1 tablespoon oil or ghee
    • 1 to 2 tablespoons water for kneading, – only add if required
    • oil or ghee for roasting parathas, as required


Cooking Vegetables

    • Rinse, peel and chop the veggies.
    • Then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
    • If you are mixing the raw vegetables with water while cooking, then do not discard the water.
  • Some of this water can be added to the dough while kneading. Also, you can add this water to make soups or dals.
  • Drain the cooked veggies really well. You do not want any extra water or moisture seeping into the dough.
  • When the veggies cool down, then mash with a potato masher. Mash very well.
  • Add finely chopped spinach. If you do not have spinach, then you can add other green like amaranth leaves or fenugreek leaves (methi).
  • Add chopped coriander leaves, green chillies and ginger.
  • Add cumin powder, coriander powder, red chilli powder, garam masala powder, asafoetida and salt as required.
  • Mix the spices and salt very well with the mashed veggie mixture.

Kneading Dough And Rolling

  • Add whole wheat flour (atta). Make a well and add oil or ghee.
  • Bring everything together and start to knead.
  • No need to add water while kneading. Add water only if it’s a must. Otherwise, the dough becomes sticky.
  •  In case if the dough becomes sticky then add some more whole wheat flour.
  • Knead to a smooth and soft dough.
  • Pinch a medium-sized ball from the dough. Then on a rolling board, flatten the dough ball and place it. Dust it with some flour all over it.
  • Gently roll to a size of a chapati or roti. Add more flour if required while rolling.

Roasting Veg Paratha

  • Place the rolled vegetable paratha on a hot Tava. Keep the flame to medium to high heat.
  • When the base is one-fourth cooked, flip with the help of a spatula or tongs. Spread some oil or ghee as required on this side.
  • Flip again when the second side is half cooked. Apply oil or ghee on this side now.
  • Flip again a couple of times to get the parathas browned and cooked well.
  • Take care that the edges of the paratha are cooked well. You can also press the paratha edges with a spatula or spoon so that they are fried well. Since some times, the paratha edges are not cooked well.
  • Make all mixed vegetable parathas this way. While cooking the second paratha you can wipe the Tawa with a paper towel if it has burnt or browned wheat flour particles.
  • Serve mix veg paratha with curd or pickle or topped with butter.


    • Scaling: The recipe can be doubled or tripled.
    • Spicing: The number of spices can vary as per your taste. If making for small kids then skip adding green chillies and reduce the amount of red chilli powder.
    • Cooking parathas: Roast the paratha on medium to medium-high heat.
    • Fats: You can use a neutral-flavoured oil or ghee to roast these vegetable parathas. To make them vegan, use oil for frying and also while kneading the dough.
  • Lunch box option: You can easily pack these healthy parathas in a lunch box with a side of mango or lemon pickle.


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