Mixed Vegetable Paratha
Ingredients:
For the cover:
- 1⅓ cup whole wheat flour
- Salt to taste
- Water to knead the dough
For the stuffing:
- ½ cup grated cauliflower
- ½ cup grated carrots
- ½ cup frozen green peas
- ½ cup chopped onion
- ½ tablespoon ginger garlic paste
- ½ teaspoon red chili powder
- 1 medium boiled potato
1 tablespoon lemon juice
1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon saunf or fennel seeds
Method:
- Mix whole wheat flour and salt in a bowl. Make some dough by adding little water at a time. The dough should not be stiff or thin. Cover it and keep it aside for 15-20 minutes.
- Heat one tablespoon of oil in a pan. Add cumin seeds and fennel seeds. Add chopped onion and ginger garlic paste. Saute well for a minute.
- Add grated vegetables and mix everything. Stir in between. Do not overcook the vegetables. Add boiled mashed potato and mix well.
- Add red chilli powder, salt, and lemon juice. Quick stir and turn off the flame. Let the mixture cool down completely.
- Knead the dough again one more time and make 6 balls out of it. Get the stuffing and divide it into 6 parts.
- Get one flour ball and roll out in a small disk using roiiling pin. Get a stuffing ball and place it in the center of rolled flour ball. Gather the edges and seal them together.
- Flatten this ball with your hands and dip into the flour. Roll out in a circle using the rolling pin.
- Heat the tava/griddle. Place the rolled paratha and brush the sides and the center with some oil or butter. Cook from both the sides by flipping the other side.
- Repeat the same procedure with remaining stuffing and the dough.
- Serve hot with ketchup or yogurt or pickle.