Mix Vegetable Paratha Recipe
Written by Sneh Chaudhry on January 11, 2022
Ingredients
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- 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
Instructions
Cooking Vegetables
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Rinse, peel and chop the veggies.
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Then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
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If you are mixing the raw vegetables with water while cooking, then do not discard the water.
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Some of this water can be added to the dough while kneading. Also, you can add this water to make soups or dals.
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Drain the cooked veggies really well. You do not want any extra water or moisture seeping into the dough.
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When the veggies cool down, then mash with a potato masher. Mash very well.
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Add finely chopped spinach. If you do not have spinach, then you can add other green like amaranth leaves or fenugreek leaves (methi).
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Add chopped coriander leaves, green chillies and ginger.
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Add cumin powder, coriander powder, red chilli powder, garam masala powder, asafoetida and salt as required.
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Mix the spices and salt very well with the mashed veggie mixture.
Kneading Dough And Rolling
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Add whole wheat flour (atta). Make a well and add oil or ghee.
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Bring everything together and start to knead.
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No need to add water while kneading. Add water only if it’s a must. Otherwise, the dough becomes sticky.
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In case if the dough becomes sticky then add some more whole wheat flour.
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Knead to a smooth and soft dough.
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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.
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Gently roll to a size of a chapati or roti. Add more flour if required while rolling.
Roasting Veg Paratha
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Place the rolled vegetable paratha on a hot Tava. Keep the flame to medium to high heat.
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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.
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Flip again when the second side is half cooked. Apply oil or ghee on this side now.
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Flip again a couple of times to get the parathas browned and cooked well.
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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.
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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.
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Serve mix veg paratha with curd or pickle or topped with butter.
Notes
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- 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.
Source: vegrecipesofindia.com
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