MIXED VEGETABLE PARATHA RECIPE (2024)

Ingredients for Dough

• 2 cups Wheat Flour
• 3/4 tsp Salt
• 1 cup Water approx It may drink more depending on the brand used.
• 1 tsp Oil

Ingredients for Spice Mix

• 1 tsp Coriander seeds raw
• 1.5 tsp Cumin seeds

Ingredients for Stuffing

• 1 cup Onion chopped
• 1 each Green Chili finely chopped
• 1 tsp Ginger finely minced
• 2 cloves Garlic finely minced
• 1 medium Potato
• 1 cup Mixed Vegetables Carrot, Beans, Corn 1 cup (finely chopped) * See Notes
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chili Powder
• 3/4 tsp Salt or to taste
• 1 tbsp Oil for saute
• 6 tsp Oil for toasting paratha 6 teaspoons (1 teaspoon for each paratha)
• 2 tsp Ghee for drizzle (optional)

• I used a mortar & pestle to grind mine. If can use a coffee grinder/spice grinder/ mixer. Add the raw coriander seeds and cumin seeds.

  

• Crush them roughly to a coarse texture and keep it ready. (Do not grind to a fine powder, we want little pieces of them)

  

• In a bowl combine wheat flour, salt & oil. make a crubly mixture and then slowly add luke warm water to form a soft dough all smooth and non sticky. (I've mentioned about one cup water for 2 cups of flour- it may drink more or less depending on the brand- add little by little and adjust)

  

• Once done, cover with a kitchen towel and let it rest for 20 - 30 minutes.

  

• Mean while boil a potato, peel the skin and mash well. You may grate or mash.

  

• I've used quick frozen pre-cut veggies which I microwaved for a minute over high power with some water. If using fresh vegetables, then finley chop them and steam them for 5 minutes to cook through.

  

• Heat some oil in a pan and add the ground spice mix and fry till nicely browned.

  

• Add chopped onion, green chili, garlic & ginger. Fry them till translucent.

  

• Now add the steamed vegetables followed by the mashed potato.

  

• Add in turmeric powder, chili powder and salt.

  

• Lightly fry the mixture to make it free of all water content. Switch off and add the chopped coriander leaves. Mix and let it cool completely.

  

• Divide the dough into equal portions (with 2 cups of flour will roughly yield 6 -8 parathas, depending on the size) Divide the stuffing accordingly and make them into little balls.

  

• Stretch one of the dough ball to make a deep cup, stuff with the veggie mixture.

  

• Gather around to make a dumpling.

  

• Seal it completely.

  

• Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture out of it- roll it out gently) Repeat the process for rest of the dough and finish.

  

• Heat a tawa or fry pan and toast the paratha over medium flame.

  

• Cook for few seconds and then flip to the other side.

  

• Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. (Just before serving drizzle little ghee for more flavor)

  

• Serve the paratha with choice of gravy or plain raita.

  

• If you intend to freeze.... let them cool completely over a paper towel. Then stacked them by separating with butter papar/ parchment paper- sealed them in a freezer friendly ziploc for freezing. They are good for more than a month in the freezer or longer.... usually thaw them over low flame on a tawa or microwave for few seconds.

  

• Sid likes this a lot and in the early morning rush, it comes very handy to pack a lunch box. You don't even need any side or dip... they taste good plain! I follow the same steps and try different stuffing each time... aloo / paneer / gobi paratha are some of our favorites.