If you are a north Indian or were raised in the area, you are probably already aware that paratha is a hallmark of north Indian cuisine and is used for more than just one meal. While some Indian households make parathas as a standard breakfast dish, others prepare them as a luxurious dinner dish. However, what is it about parathas that makes it such a well-liked dish? Perhaps it is the ease with which parathas can be made in minutes or the enormous variety that is available because parathas can practically be filled with anything and everything! While on the one hand there are traditional parathas like aloo paratha, gobi paratha, pyaz, or paneer, on the other hand there are healthful parathas that have everything from carrot, peas, to paneer. Here is a recipe for mixed vegetable paratha that will give you just the right amount of flavour with nutrition.
The mix vegetable paratha is a nutritious paratha recipe that contains vegetables like carrot and spinach that are rich in beneficial nutrients. Even though you can add a sabzi of your choice or enjoy it with a bowl of curd and some pickles on the side, mixed veg parathas are a complete meal on their own. These lightly spiced parathas packed with mixed vegetable filling and fried crisp are ideal for a lunch meal. So, do try this healthful and savoury recipe right away.
Ingredients:
2.5 cups whole wheat flour
100 grams cauliflower
100 grams carrot
100 grams potatoes
100 grams spinach
8 to 10 french beans, chopped
¼ cup peas – fresh or frozen
1 or 2 green chilies – finely chopped
½ teaspoon finely chopped ginger
1 teaspoon Coriander Powder
1 teaspoon jeera powder
½ teaspoon red chili powder
¼ teaspoon turmeric powder
¼ to ½ teaspoon Garam Masala
1 pinch asafoetida (hing)
1.5 teaspoon salt or as required
1 tablespoon oil or ghee
1 to 2 tablespoon water for kneading
oil or ghee for roasting parathas
Instructions to make Mix Veg Paratha:
Wash, peel, and cut the vegetables
After that, steam or pressure cook the vegetables until fully done
Very carefully drain the cooked vegetables (you don't want any moisture or additional water to soak into the dough)
Mash the vegetables with a potato masher once they have cooled
Add spinach that has been chopped finely, if you don't have spinach, you can substitute other greens like fenugreek or amaranth leaves
Add chopped ginger, green chilies, and coriander leaves
As needed, add asafoetida, salt, red chilli powder, garam masala powder, cumin powder, and coriander powder
Mix the mashed vegetable mixture thoroughly with the seasonings and salt
Add whole wheat flour in a mixing bowl
Add oil or ghee and the mashed vegetable mixture to the flour and start kneading it
Start by gathering everything and mixing it together
There is no need to add water as you knead
Only use water if it is necessary, if not, the dough gets sticky
If the dough starts to become sticky, add extra whole wheat flour
Work the dough until it is soft and supple
Pinch off a medium-sized ball of dough
After that, flatten the ball of dough and set it on a rolling board
Sprinkle some flour all over it
Roll gently to the size of a roti or chapati
As you roll, add additional flour if necessary
On a heated tava, place the rolled veggie paratha and cook over a medium high flame
Use a spatula or tongs to flip the base when it is one-fourth done
Apply some oil or ghee on this side as needed
When the second side is halfway done, flip it once more
Now, apply ghee or oil on this side
To ensure that the parathas are well-browned and cooked, flip them several more times
Make all-vegetable parathas using this method. If the tawa has burnt or browned wheat flour particles, you can wipe it with a paper towel when cooking the second paratha. Serve the mixed-vegetable paratha with curd, pickles, or butter on top.
