Mix Veg Paratha with Mixed Pickle

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the whole wheat flour, 0.5 tsp salt, 1 tbsp vegetable oil, and ajwain (carom seeds).
   • Gradually add water and knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Prepare the Vegetable Filling

   • Heat 1 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 2-3 minutes until they become translucent.
   • Add the ginger paste and green chilies, and cook for another minute until the raw smell disappears.
   • Add the grated carrot and cauliflower. Sauté for 4-5 minutes until they are slightly tender but still have a slight crunch. Ensure any moisture evaporates.
   • Add the boiled green peas, mashed potatoes, and all the dry spice powders: turmeric, red chili powder, coriander powder, garam masala, amchur powder, and 1 tsp salt.
   • Mix everything thoroughly and cook for another 2-3 minutes, gently mashing the mixture with the back of a spoon to combine well.
   • Turn off the heat, stir in the fresh coriander leaves, and transfer the filling to a plate. Allow it to cool down completely before stuffing.
3. 3

   Stuff and Roll the Parathas

   • Once the dough has rested, knead it again for a minute. Divide the dough and the cooled filling into 8 equal portions.
   • Take one portion of dough, roll it into a smooth ball, and flatten it into a 3-4 inch circle using your fingers, keeping the edges slightly thinner than the center.
   • Place one portion of the filling in the center of the dough circle.
   • Bring the edges of the dough together, pleating as you go, to cover the filling completely. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm and dust it lightly with dry whole wheat flour.
   • Using a rolling pin, roll it out gently and evenly into a 6-7 inch circle. Avoid applying too much pressure to prevent the filling from oozing out.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat.
   • Carefully place the rolled paratha on the hot tawa. Let it cook for about 30-45 seconds until you see small bubbles appear on the surface.
   • Flip the paratha and cook the other side for another 30 seconds.
   • Spread about 1/2 tsp of ghee on the top surface and flip it again.
   • Gently press the paratha with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for 30-45 seconds until golden brown spots appear.
   • Apply ghee to the other side, flip, and cook until it is golden brown and crisp.
   • Remove the paratha from the tawa and repeat the process for the remaining dough balls.
5. 5

   Serve

   • Serve the hot Mix Veg Parathas immediately with a side of plain yogurt (dahi), your favorite pickle (achaar), or a dollop of white butter (makkhan).