This original Tarla Dalal recipe can be viewed for free

Subzi Parathas


by
Added to 426 cookbooks
This recipe has been viewed 2751 times
Bookmark and Share   

An ideal breakfast dish.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 12 parathas.
Show me for servings


Ingredients


For the dough
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 tsp melted butter or ghee
a little milk

For the stuffing
1 1/2 cups finely chopped boiled mixed vegetables
2 potatoes, boiled and mashed lightly
1 onion, chopped
2 green chillies, chopped
1/2 tsp chilli powder
2 pinches garam masala
2 tbsp chopped corriander (dhania)
2 tbsp ghee
salt to taste

Method

    For the dough
    1. Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.
    2. Knead the dough very well and keep aside for 15 minutes.
    3. Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.
    4. Cook each round very lightly on a tava and keep in a folded wet napkin.

    For the stuffing
    1. Heat the ghee, add the onion and cook until soft.
    2. Add the vegetables, potatoes, green chillies, chilli powder, garam masala, chopped coriander and salt and cook for 1 or 2 minutes.
    3. Remove and cool.

    How to Proceed
    1. Put 2 tablespoons of the stuffing in the centre of each dough round and fold like an envelope from all corners.
    2. Put the round on a tava (griddle) with the open edges at the bottom. Cook for a few minutes, turn over on the other side and cook again until crisp.
    3. Repeat for the remaining rounds.
    4. Serve hot with curds.
    RECIPE SOURCE : Rotis & SubzisBuy this cookbook
    Subzi Parathas has not been reviewed
    Tried this recipe?. Post a review! Let everyone know how it turned out.
    No critical reviews posted for this recipe
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Valentine Special
    Missed out on our mailers?
    Our mailers are now online!
    View Mailer Archive

    Subscribe now

    Your email
    Privacy Policy: We never give away your email