Vegetable Paratha, Mixed Vegetable Paratha
by Tarla Dalal
Added to 721 cookbooks
This recipe has been viewed 127313 times
This is quite a favourite dish with all Indians, and you just need to try it once to find out why! The goodness of mixed veggies in the succulent stuffing makes the Vegetable Paratha really satiating, while a dash of everyday spice powders makes it fabulously tasty.
A mix of plain flour and whole wheat flour is used to give the parathas a perfect texture and also to ensure that it is easy to roll. If this mix is not proper, parathas could end up chewy or too tough. The best part about the Mixed Vegetable Paratha is that it is made of everyday ingredients, so you can make it any time you want.
And no need to fret if you do not have any of these veggies in your fridge, just throw in whatever you have, it will be tasty no matter what!
These parathas can be served for Breakfast as well as a one dish meal .
- Combine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute.
- Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Divide the stuffing into 7 equal portions and keep aside.
- Divide the dough into 7 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling.
- Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
- Repeat steps 3 to 6 to make 6 more parathas.
- Serve immediately with pickle and curds.
Nutrient values per paratha
|Vitamin A||198.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||8.9 mg|
|Folic Acid||11 mcg|
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