Mix-Vegetable Paratha

Mix vegetable Paratha is a Paratha/Indian Bread stuffed with varieties of seasonal vegetables like cauliflower, carrots and spinach, which are spiced to enhance the taste.

Parathas and Rotis are the two most common breads made in almost all Indian households from a dough made of wheat flour. While Roti is a flat Indian bread made on a Tawa or iron girdle sometimes with oil or without oil, Parathas are layered/stuffed Rotis are thicker than rotis and involve a finishing with shallow frying. Parathas are a very popular breakfast item in whole of North India and is famous as first choice of breakfast by Punjabi people. Apart from Punjab, the hilly regions of India are also known for making some of the best stuffed Parathas.

During winter when our markets were flooding with cauliflowers, one fine Sunday morning, I was craving for some Gobi paratha or cauliflower paratha. While I was preparing for the same, one thought came to my mind, why only one vegetable, why not some more vegetables and make the parathas more wholesome and nutritious. I immediately changed the stuffing and instead made these mix-vegetable parathas with whatever vegetables I had in my kitchen. the parathas came out extremely tasty and filling, kids loved them too. You can pack these parathas in kid's lunch-box.

Here, I am going to share the recipe with you all, hope you all will like it and make it at your home.

You Need :

{For Stuffing}
Cauliflower : 3/4 cup (grated, only the flower part)
Carrot : 1/2 cup, grated
Spinach : 1 cup, finely chopped
Ginger-garlic paste : 1 tblsp.
Green chillies : few, chopped
Asofoetida/Hing : a pinch
Ajwain/carom seeds : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 1 tsp.
Red Chilli Powder : 1-2 tsp.
Cumin powder : 2 tsp.
Coriander Powder : 2 tsp.
Amchur powder : 1 tsp.
Salt to taste
Oil : 1 tblsp.
Fresh coriander leaves : finely chopped
{For the dough}
Wheat Flour/atta : 2-3 cups or as needed
Oil/ghee : 1 tblsp.(for kneading the dough)
Salt : 1 tsp.
Enough water to bind the dough
Oil/Ghee for frying the paratha

How To :

Making the dough : Take the wheat flour in a wide bowl, add salt and mix well. Then add oil/ghee and mix well with the flour for couple of minutes. Then add just enough water to bind the dough which should be too soft or too hard. Knead the dough for couple of minutes and then cover it with a damp cloth and let it rest while you prepare the stuffing.
Preparing the stuffing : 1) Grate the cauliflower heads(only the flower part and not the stem) and carrots separately. Finely chop the spinach leaves. Set aside.

2)Heat oil in a pan, temper it with ajwain, asofoetida and cumin seeds. Then add grated cauliflower first, let it saute in medium flame till it softens a bit for 3-4 minutes, then add grated carrots and mix well with the cauliflowers. Saute for a minute or two, then add chopped spinach in the pan. At this time, spinach can loose some water. Wait till the water evaporates.

3)Then add ginger-garlic paste, green chillies and all the powdered spices. Season with salt and mix everything well with the vegetables. When veges are cooked through, add amchur powder and chopped fresh coriander leaves and stuffing is ready.

Making the parathas : 1) Divide the dough into round balls which should be little bigger than you make for roti/chapatis. 2) Spread each ball into round discs, place 1 tblsp. stuffing in the center, then carefully closed the discs from all sides and make it a round ball again. 3) With the help of a rolling pin, spread the stuffed ball very carefully(without pressing too hard) into a 4-5"(3-4" is also ok) round paratha. 4) Similarly, stuff other balls and spread them too into round discs.

Frying the parathas : Heat a tawa/griddle, place a spreaded paratha over it, toast both sides for a minute or two, then apply little oil/ghee on each side and on medium heat fry till they turn golden brown. Your Mix-veg parathas are ready to indulge.
Serving : Serve them as it is with a little ketchup/any pickle/spiced yoghurt(Raita) and some fresh salad by the side. You can serve them with any Indian curries/dals too.