Mixed Vegetable Paratha ( Rotis and Subzis)


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Mixed Vegetable Paratha (  Rotis and Subzis)

मिक्स्ड वेजिटेबल पराठा - हिन्दी में पढ़ें 
મિક્સ વેજીટેબલ પરોઠા - ગુજરાતી માં વાંચો 

Added to 5 cookbooks   This recipe has been viewed 9638 times

A wholesome breakfast option, 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 paratha, while the addition of a little ghee to the dough improves the texture and the aroma after cooking.

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Mixed Vegetable Paratha ( Rotis and Subzis) recipe - How to make Mixed Vegetable Paratha ( Rotis and Subzis)

Preparation Time:    Cooking Time:    Total Time:     Makes 5 parathas (5 paratha )
Show me for parathas

Ingredients

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

Other Ingredients
oil for cooking

For Serving
fresh curd
Method
For the roti

    For the roti
  1. Combine the whole wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough using enough water.
  2. Divide the dough into 5 equal portions and roll out each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
  3. Cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.

For the stuffing

    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 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 salt, coriander, green chillies, chilli powder and garam masala, mix well and cook on a medium flame for another minute.
  4. Remove from the flame and allow it to cool for a while.
  5. Divide the stuffing into 5 equal portions and keep aside.

How to proceed

    How to proceed
  1. Place a semi-cooked roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
  2. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
  3. Repeat steps 1 and 2 to make 4 more parathas.
  4. Serve hot with fresh curds.
Accompaniments

Aam aur Chane ka Achaar 
Lahsun ka Achaar, Punjabi Lehsun Achar Recipe 
Phudina Raita 

Nutrient values (Abbrv) per paratha
Energy213 cal
Protein4.7 g
Carbohydrates25.9 g
Fiber3.8 g
Fat10.2 g
Cholesterol1 mg
Sodium16.6 mg

RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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