Mixed Vegetable Paratha ( Rotis and Subzis)
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 9368 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.
- 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.
- 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.
- Cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.
- 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.
- Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the salt, coriander, green chillies, chilli powder and garam masala, mix well and cook on a medium flame for another minute.
- Remove from the flame and allow it to cool for a while.
- Divide the stuffing into 5 equal portions and keep aside.
- 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.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
- Repeat steps 1 and 2 to make 4 more parathas.
- Serve hot with fresh curds.
Nutrient values per paratha
|Vitamin A||377.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||13.5 mg|
|Folic Acid||13 mcg|
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