Mix Veg Paratha | Healthy Vegetable paratha
Mix Veg Paratha is a popular Indian flatbread that is stuffed with a flavorful mixture of vegetables. It is a delicious and nutritious dish that can be enjoyed for breakfast, lunch or dinner. Parathas are a staple in Indian cuisine and are often served with yogurt, pickles or chutney.
To make mix veg paratha, a dough is prepared using wheat flour, water, and a pinch of salt. The dough is then divided into small portions and rolled out into thin circles. A filling made with a variety of finely chopped or grated vegetables such as carrots, peas, potatoes, cauliflower, onions, and spices is spread over one half of the rolled dough circle. The other half is then folded over the filling, sealing it inside.
The stuffed paratha is then rolled out again, ensuring that the filling is evenly distributed within the dough. It is then cooked on a hot griddle or tawa with a little oil or homemade ghee until both sides are golden brown and cooked through. The paratha is typically served hot with a dollop of butter on top.
Mix Veg Paratha is not only a delicious dish but also a great way to incorporate a variety of vegetables into your diet. It can be customized according to personal preferences by adding or omitting vegetables and adjusting the spices to suit your taste. The combination of the crispy outer layer and the flavorful vegetable filling makes mix veg paratha a favorite among both children and adults.
Whether you enjoy it on its own, with a side of yogurt or chutney, or as part of a larger meal, mix veg paratha is a versatile and satisfying dish that showcases the rich and diverse flavors of Indian cuisine.
It has great combination when we serve it with hot beverage like almond tea, cutting chai, irani chai or masala chai.
Why this Veg Paratha Recipe Works?
As I have mentioned above, the cooked and mashed veggies give these mix veg paratha a softer texture. Since they remain soft, they are great to be packed in a lunch box and can be eaten at any time of the day.
These parathas are a good way to include some veggies in the diet for kids. They taste so good that even fussy kids who don’t like vegetables will like to eat them.
If you are looking for a recipe where you can sneak in some veggies then this is one such excellent recipe.
Choice Of vegetables
The choice of vegetables for Mix Veg Paratha can vary depending on personal preference and availability. However, here are some commonly used vegetables that work well in the filling:
Carrots: Carrots add a slightly sweet flavor and vibrant color to the filling. Grating them finely ensures they cook thoroughly and blend well with other ingredients.
Peas: Green peas provide a burst of freshness and a slightly sweet taste. They add a nice texture to the filling and complement the other vegetables.
Potatoes: Potatoes are often boiled, mashed, and added to the filling. They help bind the ingredients together and provide a soft and creamy texture.
Cauliflower: Finely chopped or grated cauliflower adds a mild, nutty flavor and a pleasant crunch to the filling. It blends well with other vegetables and spices.
Onions: Onions bring a slightly pungent and savory taste to the filling. They can be finely chopped or grated to ensure they distribute evenly throughout the paratha.
These are just a few common choices, but feel free to experiment with other vegetables based on your preference. Some other vegetables that can be added or substituted include spinach, bell peppers, beans, grated zucchini, or any other vegetables that you enjoy and would work well in a cooked filling. Remember to adjust the quantities and cooking times accordingly to ensure the filling is well-cooked and flavorsome.
How to make mix veg paratha
Preparing Veggies
- In a mixing bowl add 1 cup grated carrot, 1 cup grated radish, 1/2 cup chopped onion and salt to taste, mix well and rest 10 mins, transfer it in a muslin cloth.
- Squeeze it well to remove its excess moisture.
- Transfer to a separate bowl, add 1 cup chopped cauliflower , 1 cup boiled potatoes, 1 tablespoon fresh mint, 1 tablespoon fresh coriander, 2-3 green chillies, 1 tablespoon grated ginger, 1 tablespoon ajwain and add salt to taste, add the salt just before preparing the paratha.
Tip: Instead of coriander leaves you can also add chopped mint leaves. Another option is to add both coriander leaves and mint leaves together. This recipe is so versatile that you can easily make it healthy as possible.
- Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon red chilli powder, 1/4 to 1/2 teaspoon gram masala powder and salt as required.
Tip 1: If making for small kids then you can reduce or skip adding red chilli powder here.
Tip 2: If you want to add sugar then add it at this step. You can add about 1/4 to 1/2 teaspoon of sugar or as required.
- Mix the spices and salt very well with the mashed veggie mixture. After that your mixture is ready as shown below.
Making Dough
- In a mixing bowl add 1 cup whole wheat flour and salt and mix well add water and kneed a semi soft dough.
- Apply oil on the surface to prevent from drying cover it with a damp cloth and rest for 5 mins.
- Divide into small equal roundels, coat with dry flour and flatten with your hands.
- Make a cavity by shaping it into small bowl size, keeping the center bit thicker than the sides.
- Fill a spoonful of vegetable mixture in the cavity or as required but do not over fill it.
- Seal the dough balls by joining the sides together.
- Coat the dough balls once again with the dry flour and roll the dough ball into thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure.
Roasting mix veg paratha
- Place the rolled paratha on a hot tawa or skillet. Keep the flame to medium to medium high heat. Don’t cook the paratha on a low flame as this will make the paratha dense or hard or chewy and you won’t get a good taste.
- When the base is one-fourth cooked, flip with a spatula or tongs.
- With the help of a spoon spread some oil or ghee on this side.
- When the second side is half cooked then flip again with the help of a spatula.
- Apply oil or ghee on this side now. Sometimes the edges of the paratha are not cooked well. So it is a good practice to press the paratha edges with a spatula or spoon so that they are also cooked properly.
- Flip again a couple of times to get the parathas browned and cooked well. We usually prefer well browned and crisp parathas, so we brown them more. Make all mix vegetable paratha this way and stack them up in a roti basket.
- While cooking the second paratha you can wipe the tawa or skillet with a kitchen paper towel if it has burnt or browned wheat flour particles.
- Your paratha is ready to be served, serve hot by topping it with a blob of butter with chilled curd or chutney of your preference.
Serving suggestion
Serve mix veg paratha with curd or pickle or topped with butter. You can also pack this healthy mix veg paratha in a tiffin box or lunch box with a pickle.
These vegetable paratha can be had any time of the day. So you can also make them for a healthy evening snack and enjoy them with a cup of hot tea.
Helpful Tips for Vegetable Paratha
Spicing: The amount of spices can vary as per your taste. If making for small kids then skip adding green chillies and omit or reduce the amount of red chili powder.
Cooking parathas: Roast the paratha on medium to medium-high heat. Do not roast them on low heat as they can become chewy or hard.
Kneading: The dough has to be soft and smooth. If the dough looks dry, add a few splashes of water and continue to knead. If the dough looks sticky or wet, add some wheat flour and knead.
Fats: You can use a neutral-flavored oil or ghee to roast these mix veg paratha. To make them vegan, use oil for frying and also while kneading the dough.
Lunch box option: You can easily pack these healthy vegetable parathas in a lunch box with a side of mango or lemon pickle.
Vegan option: To make vegan mix veg paratha, use neutral oil in place of ghee.
Scaling: The recipe can be doubled or tripled.
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FAQ’s
Q: What vegetables can be used to make mix veg paratha?
A: A variety of vegetables can be used to make mix veg paratha. Common vegetables used include grated carrots, finely chopped onions, grated cabbage, chopped spinach, boiled and mashed potatoes, peas, bell peppers, and even grated bottle gourd (dudhi/lauki). The choice of vegetables can vary according to personal preference.
Q: How is the dough for mix veg paratha prepared?
A: The dough for mix veg paratha is typically made using whole wheat flour (atta), water, and a pinch of salt. The vegetables are added as a stuffing, and additional spices and herbs can be mixed into the dough if desired. The dough is kneaded well until it becomes smooth and pliable.
Q: Can mix veg parathas be made in advance?
A: Yes, mix veg parathas can be made in advance. Once the parathas are cooked, allow them to cool completely. Stack the parathas with a piece of parchment paper or aluminum foil in between each one to prevent sticking. Place them in an airtight container or ziplock bag and refrigerate for up to 2-3 days. Before serving, reheat them on a tawa or in a microwave.
Q: What is the best way to cook mix veg paratha?
A: To cook mix veg paratha, heat a tawa or griddle over medium-high heat. Roll out a portion of the dough into a small circle and place a portion of the vegetable stuffing in the center. Bring the edges of the dough together to seal the stuffing and roll it out gently into a larger circle. Place the rolled paratha onto the hot tawa and cook for a minute or so until small bubbles start to appear on the surface.
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Mix Veg Paratha Recipe Card
Equipments
Ingredients
For Filling
- 1 cup Carrot (grated)
- 1 cup Radish (grated)
- ½ cup Onion (chopped)
- Salt a pinch
- 1 cup Cauliflower (grated)
- 1 cup Potatoes (boiled & mashed)
- 1 tablespoon Fresh Mint (chopped)
- 1 tablespoon Fresh Coriander (chopped)
- 2-3 nos Green Chilis (chopped)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Ajwain
Powdered Spices
- 1 teaspoon Anardana powder
- 1 teaspoon Aamchur powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ¼-½ teaspoon Garam Masala powder
For Paratha
- 1 cup Wheat
- Salt to taste
- Water as required
- Vegetable filings
- 2 tablespoon Oil/Ghee
Instructions
- In a mixing bowl add 1 cup grated carrot, 1 cup grated radish, 1/2 cup chopped onion and salt to taste, mix well and rest 10 mins, transfer it in a muslin cloth.2. Squeeze it well to remove its excess moisture.3. Transfer to a separate bowl, add 1 cup chopped cauliflower ,1 cup boiled potatoes, 1 tablespoon fresh mint, 1 tablespoon fresh coriander,2-3 green chillies, 1 tablespoon grated ginger, 1 tablespoon ajwain and add salt to taste, add the salt just before preparing the paratha.4. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder,1/2 teaspoon red chili powder, 1/4 to 1/2 teaspoon gram masala powder and salt as required.5. Mix the spices and salt very well with the mashed veggie mixture. After that your mixture is ready as shown below.Making Dough 6. In a mixing bowl add 1 cup whole wheat flour and salt and mix well add water and kneed a semi soft dough.7. Apply oil on the surface to prevent from drying cover it with a damp cloth and rest for 5 mins.8. Divide into small equal roundels, coat with dry flour and flatten with your hands.9. Make a cavity by shaping it into small bowl size, keeping the center bit thicker than the sides.10. Fill a spoonful of vegetable mixture in the cavity or as required but do not over fill it.11. Seal the dough balls by joining the sides together.12. Coat the dough balls once again with the dry flour and roll the dough ball into thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure.Roasting mix veg paratha 13. Place the rolled paratha on a hot tawa or skillet. Keep the flame to medium to medium high heat. Don’t cook the paratha on a low flame as this will make the paratha dense or hard or chewy and you won’t get a good taste.14. When the base is one-fourth cooked, flip with a spatula or tongs.15. With the help of a spoon spread some oil or ghee on this side.16. When the second side is half cooked then flip again with the help of a spatula.17. Apply oil or ghee on this side now. Sometimes the edges of the paratha are not cooked well. So it is a good practice to press the paratha edges with a spatula or spoon so that they are also cooked properly.18. Flip again a couple of times to get the parathas browned and cooked well. We usually prefer well browned and crisp parathas, so we brown them more. Make all mix vegetable paratha this way and stack them up in a roti basket.19. While cooking the second paratha you can wipe the tawa or skillet with a kitchen paper towel if it has burnt or browned wheat flour particles.20. Your paratha is ready to be served, serve hot by topping it with a blob of butter with chilled curd or chutney of your preference.
Video
Notes
- You should use fresh vegetables in this paratha as it will give good fragrance and delicious taste.
- Make sure that paratha should cook on medium flame because if we cook it on high flame then the vegetable inside it will not cooked well. So be careful about it.
- Mash the vegetables properly and squeeze all the water to make proper thin restaurant style and moistureless paratha.
This is full balance of taste and nutrition. Thanks to North Indian kitchen for such delicious recipes.
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Healthy and tasty recipe you have given. Thank you
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