A warm, flaky whole wheat flatbread stuffed with a savory mix of spiced vegetables like potatoes, carrots, and peas. A wholesome and delicious meal perfect for breakfast or lunch, best enjoyed with a side of yogurt and pickle.
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
About Vegetable Paratha, Tomato Chutney and Masala Chai
Homestyle, fiber-rich veggie parathas with tangy chutney & aromatic chai for a soul-satisfying meal!
This punjabi dish is perfect for lunch. With 623.19 calories and 17.29g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 pcs Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Grated)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste)
0.75 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder)
3 tbsp Coriander Leaves (Freshly chopped)
4 tbsp Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour), 1 tsp salt, and ajwain (carom seeds).
Add 1 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2
Prepare the Vegetable Filling
Heat 1 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Add the grated ginger and chopped green chilies. Sauté for another minute until fragrant.
Add the grated carrot and boiled green peas. Cook for 3-4 minutes, stirring occasionally, until the carrot is tender.
Turn off the heat. Add the mashed potatoes, turmeric powder, red chili powder, garam masala, amchur powder, and 1 tsp salt.
Mix everything thoroughly until well combined. Taste and adjust seasoning if needed.
Stir in the chopped coriander leaves. Transfer the filling to a plate and allow it to cool down completely. A warm filling can make the parathas tear.
3
Stuff and Roll the Parathas
After the dough has rested, knead it once more for a minute.
Divide the dough and the filling into 8 equal portions.
Take one ball of dough, flatten it with your palms, and dust it with dry atta.
Roll it into a small circle about 4 inches in diameter.
Place one portion of the vegetable filling in the center of the circle.
Bring the edges of the dough together, pleating as you go, and seal the filling inside. Pinch the top to close it securely and remove any excess dough.
Gently flatten the stuffed ball with your palm. Dust it with dry atta again.
Carefully roll it out into a circle of about 6-7 inches in diameter. Apply gentle and even pressure to prevent the filling from spilling out.
4
Cook the Parathas
Heat a tawa (griddle) over medium-high heat.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Flip the paratha. Let it cook for another 30 seconds on the other side.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Now spread ghee on the other side. Press the paratha gently with a spatula, especially around the edges, to help it cook evenly and puff up.
Cook, flipping a couple of times, for about 2-3 minutes in total, until both sides are golden brown with crispy spots.
Repeat the process for all the remaining parathas.
5
Serve
Serve the hot vegetable parathas immediately with a side of plain yogurt (curd), raita, butter, or your favorite Indian pickle (achar).
63cal
1gprotein
7gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
