Summer Recipe- Mixed Veg Paratha

This is a very healthy, nutritious and wholesome breakfast with the goodness of vegetables. Next to aloo parathas and gobi paratha, this is our family’s favorite paratha. It can also be packed for lunch as it remains very soft even hours later. Perfect for kid’s breakfast, lunch box and snack box. There is no need for any special side dish for this paratha as it is very tasty on its own. If required, you can have it with curd or pickle or just a simple raita.

Ingredients

Wheat flour – 11/2 cup
Salt – 1/4 tsp
Oil – 2 tsp
Oil – 1 tbsp
Cumin seeds/jeera -1 tsp
Onion -1 medium size
Ginger garlic paste – 1/2 tsp
Potato – 2 medium size or 1 big
Peas -1/4 cup
Carrot and cabbage together (finely chopped)- 3/4 cup
Coriander leaves – finely chopped -1/4 cup
Red chilli powder -1 tsp
Turmeric powder -1/4 tsp
Kitchen king masala or garam masala -1 tsp (I love kitchen king masala)
Coriander powder -1 1/2 tsp
Cumin powder -1/2 tsp
Salt needed

Method

- In a bowl, mix together wheat flour, salt and oil. Add water, little at a time and prepare a soft and pliable dough just as you make for chapati.

- Grease your hands with 1/4 tsp oil and knead it well. Keep it covered. Let it sit for 10-15 minutes. In the meantime, we will prepare the stuffing for the paratha.

- Pressure cook potatoes and peas. Mash potatoes well and grind peas to a paste. Mix mashed potato and peas together and keep it aside.

- Finely chop onions, carrot, cabbage and coriander leaves. You can use the onion chopper or food processor for chopping the vegetables finely.

- Heat oil in a kadai, add cumins seeds, when it splutters, add finely chopped onions and saute until onions turn transparent.

- Add ginger garlic paste and saute for a few more minutes.

- Add all the vegetables, coriander leaves and cook covered. Do not add water. Since we have chopped the vegetables finely, it will get cooked soon.

- Then add potato and peas mixture, all the spice powder, salt needed and cook covered in medium low flame until everything gets blended well as shown in the picture below. Remove from flame and leave it to cool.

- Once cooled, make balls out of the mixture. You will get one or two balls extra. Do not worry.You can keep leftover stuffing in the refrigerator and use it the next day.

- Now make even sized ball out of the paratha dough. Roll out the ball into a small circle dusting wheat flour.

- Keep a ball of stuffing in the center and gather all the corners, seal it well and press it lightly.

- Dust wheat flour and roll out the sealed dough (with the sealed side on the top) into a circle just as you do for chapati but without applying too much pressure. Repeat the same process for the rest of the dough.

- Heat a tawa and put the rolled out paratha on it. When you see bubbles forming on the top, spread a tsp of oil all over the paratha and flip it over to the other side. Spread another 1/2 tsp of oil on the other side and cook well until brown spots appear on both the sides.

- Repeat the process for the rest of the rolled out dough. Serve paratha with curd or pickle or raita.