Mixed Vegetable Paratha

1. 1
   knead · ~15 min

   Knead the dough.

   In a large mixing bowl, combine whole wheat flour, 0.25 tsp salt, and 1 tsp oil. Gradually add water and knead for 6-8 minutes until you get a soft, smooth dough. Cover with a damp cloth and let it rest for 15 minutes.

   TIPResting the dough relaxes the gluten, making it easier to roll out without springing back.
2. 2
   prep · ~5 min

   Grate all vegetables and squeeze dry.

   1.Grate the cauliflower, carrot, and radish into fine shreds.

   2.Squeeze handfuls of grated vegetables firmly to remove excess water. Discard the liquid.

   3.Transfer the dried vegetables to a clean bowl.

   TIPSqueezing the vegetables dry is critical — wet filling will tear the paratha and make rolling impossible.
3. 3
   saute · ~7 min

   Cook the spiced vegetable filling.

   1.Heat a non-stick pan over medium heat and add the squeezed vegetables.

   2.Dry roast for 2-3 minutes, stirring constantly, until they begin to release aroma and any remaining moisture evaporates.

   3.Add cumin seeds, grated ginger, green chili, and sauté for 1 more minute.

   4.Stir in coriander powder, turmeric powder, red chili powder, and remaining 0.25 tsp salt. Cook for 30 seconds.

   5.Turn off the heat. Mix in garam masala, dry mango powder, and chopped coriander leaves. Let the filling cool completely.

   TIPCool the filling completely before stuffing. Warm filling makes the dough sticky and hard to handle.
4. 4
   assemble · ~10 min

   Stuff the parathas.

   1.Divide the rested dough into 8 equal lemon-sized balls.

   2.Take one dough ball and roll it into a 3-inch circle on a floured surface.

   3.Place 1.5-2 tablespoons of the cooled filling in the center.

   4.Gather the edges, pinch together at the top, and seal tightly to encase the filling.

   5.Flatten the stuffed ball gently with your palm and dust lightly with flour.

   TIPSeal the dough completely and flatten from the center outward to avoid the filling bursting through.
5. 5
   prep · ~1 min

   Roll out each stuffed ball into a flatbread.

   1.Place the sealed stuffed ball on a lightly floured surface with the seam side facing up.

   2.Gently roll outward from the center into a 6-7 inch circle, applying light, even pressure.

   3.Rotate the paratha after every few rolls to keep it even and prevent sticking.

   TIPRoll with a soft hand. Pressing too hard will squeeze the filling out. Roll, don't press.
6. 6
   fry · ~16 min

   Cook the parathas on a hot tawa.

   1.Heat a tawa or flat griddle over medium-high heat until hot.

   2.Carefully place the rolled paratha on the dry tawa. Cook for 30 seconds until you see small bubbles on top.

   3.Flip the paratha and spread 0.5 tsp of ghee on the cooked side.

   4.Flip again and spread 0.5 tsp of ghee on the other side. Press the edges gently with a spatula.

   5.Cook both sides until golden brown spots appear, about 1-2 minutes per side. Repeat for all parathas.

   TIPKeep the heat at medium-high. Too low and the paratha becomes dry and hard. Too high and it burns before cooking through.
7. 7
   serve

   Serve the parathas hot.

   Stack the cooked parathas on a plate and serve immediately with a pat of butter or extra ghee on top. Perfect with plain yogurt, mango pickle, or green chutney.

   TIPWrap cooked parathas in a clean kitchen towel to keep them soft while you finish cooking the rest.

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