Mixed Vegetable Paratha


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Mixed vegetable paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.

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Preparation Time: 
Cooking Time: 
Makes 5 parathas


For The Roti
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tbsp milk
salt to taste
1 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1 1/2 cups chopped and boiled mixed vegetables (carrots , french
beans and green peas)
2 tbsp oil
1/2 cup finely chopped onions
3/4 cup boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
2 pinches garam masala
salt to taste

Other Ingredients
oil for cooking

For Serving
fresh curd

For the roti

  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough, using enough water. Cover and keep aside for at least 10 to 15 minutes.
  2. Divide the dough into 5 equal portions and roll out each portion of the dough into a 175 mm. (7”) diameter circle using a little wheat flour.
  3. Cook each roti very lightly on a hot tava (griddle).
  4. Cover them with a muslin cloth and keep aside.

For the stuffing

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  2. Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Add the coriander, green chillies, chilli powder, garam masala and salt, mix well and cook on a medium flame for another minute.
  4. Remove from the flame and keep aside to cool for a while.
  5. Divide the stuffing into 5 equal portions and keep aside.

How to proceed

  1. Place a roti on a flat, dry surface, spread a portion of the stuffing on half of the roti and fold it over to make a semi-circle.
  2. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.
  3. Repeat steps 1 and 2 to make 4 more parathas.
  4. Serve immediately with fresh curds.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 16 Apr 14 12:24 PM

Deliciously filling... these parathas are like a wholesome meal in itself... the filling was very tasty, i might be using the same filling recipe to make toasties next time, thank you...