Mixed Vegetables Parathas
Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 5 Parathas
For The Roti.
– 1 cup whole wheat flour (gehun ka atta).
– 2 tbsp milk.
– Salt to taste.
– 1 tsp melted ghee.
– Whole wheat flour (gehun ka atta) for rolling.
For The Stuffing
– 1,1/2 cups chopped and boiled mixed vegetables (carrots , french
beans and green peas)
– 2 tbsp oil
– 1/2 cup finely chopped onions
– 1 boiled & peeled small potato
– 2 tbsp finely chopped coriander (dhania)
– 2 tsp finely chopped green chillies
– 1/2 tsp chilli powder
– 2 pinches garam masala
– Salt to taste
– Oil for cooking
For Serving – Fresh curd
For the Roti;-
Combine all the ingredients in a deep bowl and knead into a semi-soft dough, using enough water. Cover and keep aside for at least 10 to 15 minutes.
Divide the dough into 5 equal portions and roll out each portion of the dough into a 175 mm. (7”) diameter circle using a little wheat flour.
Cook each roti very lightly on a hot tava (griddle).
Cover them with a muslin cloth and keep aside.
For the stuffing;-
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 the 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 coriander, green chillies, chilli powder, garam masala and salt, mix well and cook on a medium flame for another minute.
Remove from the flame and keep aside to cool for a while.
Divide the stuffing into 5 equal portions and keep aside.
HOW TO PROCEED
Place a roti on a flat, dry surface, spread a 5 of the stuffing on half of the roti and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides. Alternatively, you can also cook it without oil. Just roast them without oil and apply little ghee on surface while serving.
Serve immediately with fresh curds.
You can also eat with green chutney.