Vegetable Paratha Recipe, How to make vegetable paratha recipe

Vegetable parathas are soft and stay so even after cooling down. the cooked and mashed veggies give the parathas a soft texture. since they remain soft, they make for a good tiffin box snack or lunch.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2.5 cups whole wheat flour/atta
• 100 gms cauliflower or 1 cup chopped cauliflower/gobi
• 100 gms carrot/gajar or 2 medium carrots
• 100 gms potatoes/aloo or 1 medium potato
• 100 gms spinach/palak or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach
• 8 to 10 french beans, chopped
• ¼ cup heaped peas/matar, fresh or frozen
• 1 or 2 green chilies/hari mirch, finely chopped
• ½ tsp finely chopped ginger/adrak or ½ inch ginger, finely chopped
• 1 tsp coriander powder/dhania powder
• 1 tsp jeera powder/cumin powder
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• ¼ to ½ tsp garam masala powder
• a pinch of asafoetida/hing (optional)
• 1.5 tsp salt or as required
• 1 tbsp oil
• 1 to 2 tbsp water for kneading, only add if required
• oil or ghee for roasting parathas, as required 

INSTRUCTIONS

• rinse, peel and chop the veggies.
• then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
• if you are mixing the raw vegetables with water while cooking, then do not discard the water. some of this water can be added to the dough while kneading. also you can add this water to make soups or dals.
• when the veggies cool down, then mash with a potato masher. mash very well.
• add finely chopped spinach. if you do not have spinach, then you can add other green like amaranth or fenugreek/methi. add chopped coriander leaves, green chilies and ginger.
• add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
• mix the spices and salt very well with the mashed veggie mixture.
• add whole wheat flour/atta. make a well and add oil or ghee.
• bring everything together and start to knead.
• no need to add water while kneading. add water only if its a must. otherwise the dough becomes sticky. in case if the dough becomes sticky then add some more flour.
• knead to a smooth dough.
• pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
• gently roll to a size of a chapati or roti. add more flour if required while rolling.
• place the rolled paratha on a hot tava.
• when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
• flip again when the second side is half cooked. apply ghee on this side now.
• flip again a couple of times to get the parathas browned and cooked well. make all parathas this way.
• serve vegetable paratha with curd or pickle or topped with butter.
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