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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.
Prepare the Dough
Prepare the Vegetable Filling
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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 456.96 calories per serving with 11.38g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Stuff and Roll the Parathas
Cook the Parathas
Serve
For a protein-rich version, add 1/2 cup of crumbled paneer (Indian cottage cheese) to the vegetable filling.
Feel free to add other finely chopped or grated vegetables like cauliflower, cabbage, bell peppers, or spinach to the filling.
Adjust the amount of green chilies and red chili powder to make the parathas milder or spicier according to your preference.
To make this recipe vegan, simply use a neutral oil instead of ghee for cooking the parathas.
Made from whole wheat flour (atta) and vegetables, these parathas are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates from whole wheat and vegetables provide a steady release of energy, making it a perfect meal for breakfast or lunch to keep you energized throughout the day.
The mix of vegetables like carrots, peas, and potatoes provides essential vitamins and minerals, including Vitamin A, Vitamin C, potassium, and antioxidants that support overall health and immunity.
One medium-sized vegetable paratha contains approximately 180-220 calories, depending on the amount of ghee or oil used for cooking and the specific vegetables in the filling.
Yes, it can be very healthy. It's made with whole wheat flour, which is high in fiber, and stuffed with nutritious vegetables. To keep it healthy, use minimal ghee or oil for cooking.
Parathas usually tear for two main reasons: 1) The filling is too moist or has large chunks. Ensure the filling is dry and the vegetables are finely chopped or mashed. 2) The dough is too stiff. The dough should be soft and pliable. Also, be sure to seal the filling properly and roll with gentle, even pressure.
To make soft parathas, ensure you knead a soft dough, let it rest for at least 30 minutes, and cook them on a medium-high flame. Stacking the cooked parathas in a casserole or a cloth-lined container also helps them stay soft.
Absolutely! You can prepare the vegetable filling a day in advance and store it in an airtight container in the refrigerator. This can save a lot of time.
Vegetable parathas are very versatile. They pair wonderfully with plain yogurt (curd), raita (yogurt dip), mango or lemon pickle, a dollop of white butter, or a simple cup of masala chai.
This recipe goes great with these complete meals
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A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
