Mix Veg Paratha
A wholesome and delicious Indian flatbread stuffed with a savory mix of spiced vegetables. Perfect for breakfast, lunch, or a tiffin box, these parathas are both filling and nutritious, especially when served with yogurt and pickle.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the whole wheat flour, 0.5 tsp salt, 1 tbsp vegetable oil, and ajwain (carom seeds).
- c.Gradually add water and knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
- d.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
Step 2
- a.Prepare the Vegetable Filling
- b.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.
- c.Add the ginger paste and green chilies, and cook for another minute until the raw smell disappears.
- d.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.
- e.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.
- f.Mix everything thoroughly and cook for another 2-3 minutes, gently mashing the mixture with the back of a spoon to combine well.
- g.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
Step 3
- a.Stuff and Roll the Parathas
- b.Once the dough has rested, knead it again for a minute. Divide the dough and the cooled filling into 8 equal portions.
- c.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.
- d.Place one portion of the filling in the center of the dough circle.
- e.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.
- f.Gently flatten the stuffed ball with your palm and dust it lightly with dry whole wheat flour.
- g.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
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat.
- c.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.
- d.Flip the paratha and cook the other side for another 30 seconds.
- e.Spread about 1/2 tsp of ghee on the top surface and flip it again.
- f.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.
- g.Apply ghee to the other side, flip, and cook until it is golden brown and crisp.
- h.Remove the paratha from the tawa and repeat the process for the remaining dough balls.
- 5
Step 5
- a.Serve
- b.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).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the vegetable filling is completely cool and as dry as possible before stuffing. Moisture can make the parathas tear while rolling.
- 2Knead a soft and pliable dough. A stiff dough is difficult to roll and can cause the filling to break through.
- 3Always roll the stuffed parathas gently with even pressure to prevent tearing.
- 4Cook the parathas on medium-high heat. Cooking on low heat can make them hard and chewy.
- 5Finely grate or chop the vegetables to ensure they cook evenly and create a smooth filling that doesn't tear the dough.
- 6You can prepare the filling a day ahead and refrigerate it. This makes the process quicker on the day of cooking.
Adapt it for your goals.
Add Protein
Mix in 1/2 cup of crumbled or grated paneer (Indian cottage cheese) into the vegetable filling for a protein-rich version.
Vegan VersionVegan Version
Substitute ghee with a neutral vegetable oil or a plant-based butter for cooking the parathas.
Different VegetablesDifferent Vegetables
Feel free to add other finely chopped vegetables like bell peppers, cabbage, or blanched and squeezed spinach to the filling.
Spicier ParathaSpicier Paratha
Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder to the filling for extra heat.
Why this is on our healthy list.
High in Fiber
Made with whole wheat flour and vegetables, these parathas are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Rich in Vitamins and Minerals
The combination of carrots, cauliflower, peas, and other vegetables provides a wide range of essential vitamins like Vitamin A and C, and minerals like potassium and iron.
Provides Sustained Energy
The complex carbohydrates from the whole wheat flour release energy slowly, keeping you full and energized for a longer period, making it an ideal breakfast or lunch option.
Frequently asked questions
One Mix Veg Paratha contains approximately 180-220 calories, depending on the amount of ghee or oil used for cooking. This recipe makes 8 parathas, with a serving size of 2 parathas being around 400 calories.