Vegetable Paratha

Name: Vegetable Paratha
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 2 cup whole wheat flour (for dough); 0.5 tsp salt (divided); 1 tbsp oil (for dough); 0.75 cup water (or as needed for a soft dough); 2 pcs potato (medium, peeled and cubed); 1 pcs carrot (small, peeled and grated); 0.5 cup peas (fresh or frozen); 1 pcs onion (small, finely chopped); 1 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp coriander leaves (chopped); 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala

RATING

4.6/5(135)

TASTE SCORE

9/10

Whole wheat flatbreads stuffed with a lightly spiced mix of mixed vegetables and pan-cooked until golden. These parathas are hearty, family-friendly, and work well for breakfast, lunch, or a simple dinner.

PREP

25m

COOK

20m

SERVES

1 PIECE

170 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil the potatoes and peas.
1.Add potato and peas to a pot with enough water to cover them.
2.Bring to a boil and cook until the potato is tender and the peas are soft.
3.Drain well and let them cool slightly before mashing.
TIPDrain the vegetables well so the stuffing stays dry and easy to roll.
knead · ~15 min
Knead the dough.
Mix whole wheat flour, half of the salt, 1 tbsp oil, and water to make a soft dough. Knead until smooth, cover, and let it rest while you make the filling.
saute · ~10 min
Cook the vegetable filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds, then add onion, green chili, and ginger and cook until the onion softens.
3.Add carrot, coriander powder, red chili powder, turmeric powder, garam masala, and the remaining salt.
4.Add the boiled potato and peas, mash lightly, and cook until the mixture looks fairly dry.
5.Turn off the heat and mix in coriander leaves.
TIPA dry filling prevents the parathas from tearing while rolling.
rest · ~5 min
Cool the filling.
Spread the filling on a plate and let it cool enough to handle. Divide it into 8 equal portions.
prep · ~3 min
Divide the dough and stuffing.
Divide the dough into 8 equal balls. Keep them covered so they do not dry out.
assemble · ~10 min
Stuff and roll the parathas.
1.Flatten one dough ball and roll it into a small disc.
2.Place one portion of filling in the center.
3.Bring the edges together and seal well.
4.Dust lightly with flour and roll gently into a medium paratha.
TIPRoll gently from the center outward to keep the stuffing evenly spread.
fry · ~15 min
Cook the parathas on a hot tawa.
1.Place one rolled paratha on a hot tawa and cook until small bubbles appear.
2.Flip it and spread a little oil around the edges and on top.
3.Flip again and cook both sides until golden brown spots appear.
4.Repeat with the remaining parathas, using the remaining oil.
TIPKeep the heat medium so the parathas cook through without burning.
serve
Serve the vegetable parathas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the potatoes and peas only lightly so the stuffing stays textured but still easy to seal.
2
Cook the filling until no steaminess remains; excess moisture is the main reason stuffed parathas tear.
3
Let both dough and filling rest before rolling, which makes the dough more elastic and easier to handle.
4
Keep the dough balls covered with a cloth so the surface does not dry out and crack while stuffing.
5
Seal the stuffed dough firmly at the top and pinch off any thick excess before rolling for even parathas.
6
Start roasting on a properly hot tawa, then keep the heat at medium so the center cooks before the spots get too dark.
7
Stack cooked parathas in a covered casserole or wrapped cloth to keep them soft for serving or lunchboxes.