Vegetable Paratha
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Veg paratha is a delicious and nutritious traditional Indian bread prepared with lots of fresh vegetables and wheat flour. If you don’t like to eat vegetables alone, then this shallow fried Indian flatbread is a delicious way to get their goodness. To make mixed vegetable parathas in easier and better way without losing its nutrients, various vegetables are sautéed and mixed with wheat flour to make dough and then paratha is cooked in a normal way. Follow this recipe and discover how tasty parathas this method makes that rivals its stuffed counterpart.
| Ingredients: |
| 1 cup + 1/2 cup Wheat Flour |
| 1/4 cup shredded Carrot (gajar) |
| 1/2 cup shredded Cabbage |
| 1/4 cup finely chopped Capsicum |
| 2 tablespoons finely chopped Spring Onion or Normal Onion |
| 2 tablespoons finely chopped Fenugreek (Methi) Leaves, optional |
| 1 teaspoon crushed Ginger-Garlic or paste |
| 1/2 teaspoon Turmeric Powder |
| 1/4 cup Green Peas, boiled and mashed |
| 1 tablespoons finely chopped, Coriander Leaves |
| 1 Green Chilli, finely chopped |
| 1/4 teaspoon Garam Masala Powder |
| 1 teaspoon Coriander Powder |
| 1/2 teaspoon Red Chilli Powder |
| 2½ teaspoons + for shallow frying Oil |
| Salt |
Directions:
- Heat 1-teaspoon oil in a non-stick pan over medium flame. Add carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic. If you are using normal onion, first sauté it for a minute and then add remaining vegetables.
- Sprinkle salt and turmeric powder over it. Mix well and sauté until vegetables are tender, for approx. 3-4 minutes. Add mashed green peas.
- Mix well and turn off the flame. Let sautéed mixed vegetables cool for 5-minutes.
- Take 1-cup wheat flour, 1-teaspoon oil and salt in a bowl. Add cooked vegetable mixture, chopped coriander leaves, chopped green chilli, red chilli powder, garam masala powder and coriander powder. Mix them properly.
- Knead smooth and little stiff dough (like paratha dough) using a small amount of water (approx. 1-2 tablespoons). Grease its surface with 1/2 teaspoon oil, cover it and let it rest for 10 minutes.
- After 10 minutes, divide dough into 8 equal parts and give them a round shape like a ball.
- Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball and flatten it to give a shape like pattie. Coat it with dry wheat flour and place it on a roti making board.
- Roll it out into a approx. 6-7 inch diameter raw paratha.
- Heat a tava/griddle over medium flame. When tava is hot, place raw paratha on it. When tiny bubbles start to rise on the surface, flip it and reduce the flame to low.
- Spread 1/4 teaspoon oil around edges and 1/4 teaspoon oil over surface with the help of a spatula and cook for approx. 30-40 seconds. Flip it again and spread another 1/4 teaspoon oil around edges and 1/4 teaspoon oil over its surface. Press it with spatula and let it cook for 30-40 seconds over medium flame. Cook until golden brown spots appear on both sides.
- Follow the same process for remaining dough balls. Mixed vegetable paratha is ready. Serve with curd and pickle.
Tips and Variations:
- Add the mixed vegetables of your choice and according to the availability.
- Mash the boiled peas properly to avoid tearing of dough while rolling out the paratha.
- You can also use boiled vegetables like potato, carrot, cabbage and green peas instead of sautéed one. Boil vegetables of your choice, drain excess water, mash them using a potato masher and mix with wheat flour and spices and make a dough.
- For variation, you can make the triangle shaped vegetable parathas instead of round shaped.
Taste: Soft and mild spicy
Serving Ideas: It can be served with cucumber raita as a healthy breakfast. Wrap it in aluminium foil and pack it in your kid’s lunch box.