Vegetable Paratha with Boondi Raita

Instructions

1. 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. 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. 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. 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. 5

   Serve

   • Serve the hot vegetable parathas immediately with a side of plain yogurt (curd), raita, butter, or your favorite Indian pickle (achar).