May 31, 2018 Vegetable Stuffed Paratha

Mixed Vegetable Stuffed Paratha Recipe | Healthy Paratha Recipes

Vegetable Stuffed Paratha Recipe:

Today we will learn how to make vegetable stuffed paratha following this easy Indian food recipe.

This is a very healthy, nutritious and good breakfast with the decency of vegetables.

It can also be filled for lunch as it ruins very soft even hours later.

Ideal for kid’s breakfast, lunch box, and snack box.

There is no required for any special side dish for vegetable stuffed paratha as it is very delicious on its own.

If essential, you can have it with curd or pickle or just an easy raita.

Ingredients needed 

  • Wheat flour – 11/2 cup
  • Salt – 1/4 Tsp
  • Oil – 2 Tsp

For the vegetable stuffing 

  • Oil – 1 tbsp
  • Cumin seeds/jeera -1 tsp
  • Onion -1 medium size
  • Ginger garlic paste – 1/2 tsp
  • Potato – 2 medium sizes or 1 big
  • Peas -1/4 cup
  • Carrot and cabbage together (finely chopped)- 3/4 cup
  • Coriander leaves – finely chopped -1/4 cup

Spice powder 

  • Red chili powder -1 Tsp
  • Turmeric powder -1/4 tsp
  • Kitchen king masala or garam masala -1 tsp
  • Coriander powder -1 1/2 Tsp
  • Cumin powder -1/2 tsp
  • Salt needed
  • Wheat flour for dusting
  • Oil for frying parathas

Preparation for Mixed Veg Paratha:

  • In a bowl, blend together wheat flour, salt and oil. Add water, little at a time and set up soft and flexible bread just as you make for chapatti. Oil your hands with 1/4 tsp oil and massage it well. Keep it sheltered. Let it sit for 10-15 minutes. In the meantime, we will arrange the stuffing for the paratha.
  • Pressure cook potatoes and peas. Mash potatoes well and mince peas to a paste. Mix up mashed potato and peas mutually and keep it to the side.
  • Lightly chop onions, carrot, cabbage and coriander leaves. You can make use of the onion chopper or food processor for chopping the vegetables thinly.

Method Vegetable Stuffed Paratha:

  • Heat oil in a Kadai, add cumin’s seeds, when it splutters, add finely chopped onions and saute until onions turn apparent.
  • Add ginger garlic paste and saute for a few more minutes.
  • Add all the vegetables, coriander leaves and cook covered. Do not add water. While we have chopped the vegetables lightly, it will get cooked quickly.
  • Then add potato and pea’s mixture, all the spice powder, salt needed and cook covered in the medium-low flame until everything gets blended well as shown in the picture below. Remove from flame and leave it to cool.
  • Once cooled, make balls out of the mixture. You will get one or two balls extra. Do not worry. You can keep leftover stuffing in the refrigerator and use it the next day.
  • Now make an even sized ball out of the paratha dough. Rotate the ball into a little circle dusting wheat flour.
  • Maintain a ball of stuffing in the center and gather all the corners, seal it well and press it lightly.
  • Clean wheat flour and roll out the conserved dough into a ball just as you do for chapati but without applying too much force. Do again the same procedure for the respite of the dough.
  • Heat a Tawa and put the rolled out paratha on it. When you perceive bubbles forming on the top, widen a tsp of oil all over the paratha and flip it over to the other side. Spread another 1/2 tsp of oil on the other side and cook well until brown spots appear on both the sides.
  • Do again the process for the respite of the rolled out dough. Serve paratha with curd or pickle or raita.


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