Indian recipes mainly deal with rice or flatbread as main dish for lunch and dinner. While rice is staple for South Indians, paratha or chapathi or roti is for north Indians.
I make these very often for evening dinner or even for lunch box for my husband. These vegetable paratha are soft and stay so even after cooling down the cooked and mashed veggies gives the paratha a soft texture.
It can be eaten as it is without any side dish, but taste great with pickle or mint yogurt Chutney or Raitha.
I have shared aloo (potato) paratha already.
There are many varieties of stuffed parathas with several vegetable, but this mix veg paratha is more tasty and healthy.
Here i have used 6 different types of vegetables more over you can add different vegetables or cottage cheese (paneer) as per your requirement or taste.
- Potato medium size 1
- Carrot one
- Cauliflower florets 5 to 6
- French beans 10
- Peas half cup
- Chopped green capsicum(bell pepper)
- Medium size onion chopped 1
- Green chillies 2 to 4
- Oil 3tsp
- Coriander powder half tsp
- Dry mango powder half tsp
- Kashmiri red chilli powder half tsp
- Turmeric powder half tsp
- Chat masala powder half tsp
- Garam masala powder half tsp
- Cumin seeds half tsp
- Kasuri methi half tsp
- Chopped coriander 2tsp
- Salt as per taste
Before making the stuffing prepare chapati Dough with warm water and keep aside to rest.
Pressure cook the potato with two to three whistle and remove the potato from cooker alow it to cool completely.
Once you done with this Start cooking the next step
Heat the pan, once heated add oil and cumin seeds. When cumin seeds change the colour, add chopped onion, green chillies and chopped capsicum. Fry untill the onion changes the colour or softens.
Then add chopped veggies and salt fry for 5min, cover and cook the veggies for 10min, if the veggies started burning at the bottom you can add three tsp of water. Once water is added the veggies started to cook fast. Mash the cooked potato and add it to the veggies and add all the dry ingredients like turmeric powder, chilli powder and coriander powder, dry mango powder, chat masala and garam masala mix well.
Cover the lid and cook for one minute, then add kasuri methi, adding kasuri methi is totally optional but if added the aroma turns very tasty.
After adding kasuri methi mash all the veggies nicely, make sure you mash it when the stuffing is hot.
After mashing the veggies allow the stuffing to cool completely, and add chopped coriander.
Take a ball size chapati dough and dust some wheat flour.
Further roll it in circle of about 5 to 5.5 inches in diameter.
Place a ball sized prepared stuffing in the centre, take the edge and start pleating bringing to the centre.
Join the pleats together and secure tight pinching off excess Dough.
Sprinkle some wheat flour and roll slightly thick not too much thick also.
On the hot tawa place rolled paratha and cook for a minute, further flip the paratha when the base is partly cooked, add little oil or ghee cook until the brown spots appear on the both the sides.
Here i forgot to take the picture.
Finally, serve hot with mint yogurt Chutney or pickle or raitha.
Note: you can add grated half tsp of ginger also while adding onion.