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Mix Veg Paratha Recipe Card

North Indian Kitchen
This paratha made with various vegetables. It makes the paratha delicious and nutritious for health also.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Lunch
Cuisine Indian
Servings 0
Calories 127 kcal

Equipments

1 Tawa Nonstick
1 Spatula

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

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.
Nutrition Facts
Mix Veg Paratha Recipe Card
Amount per Serving
Calories
127
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
277
mg
12
%
Potassium
 
194
mg
6
%
Carbohydrates
 
18
g
6
%
Sugar
 
1
g
1
%
Fiber
 
3
g
13
%
Protein
 
3
g
6
%
Vitamin A
 
1797
IU
36
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
9
mg
11
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
36
µg
34
%
Calcium
 
20
mg
2
%
Vitamin B9 (Folate)
 
30
µg
8
%
Iron
 
1
mg
6
%
Magnesium
 
38
mg
10
%
Phosphorus
 
87
mg
9
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Mix Veg Paratha
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