Vegetable Paratha

Preparation :20 mins
Cook :30 mins
Total Time :50 mins
Servings :Makes 7 parathas

Ingredients :

For The Dough
1 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
2 tsp oil
salt to taste

For The Stuffing
1/2 cup finely chopped spring onions (whites and greens)
1/2 cup finely chopped french beans
1/4 cup finely chopped cauliflower
1/2 cup finely chopped carrot
1/2 cup boiled , peeled and mashed potatoes
1 tbsp oil
1/2 tsp cumin (jeera) seeds
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
plain flour (maida) for rolling
oil for cooking

For Serving
pickle
curd (dahi)

Method :

For the dough
For the doughCombine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.

For the stuffing
For the stuffingHeat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute.
Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed
How to proceedDivide the stuffing into 7 equal portions and keep aside.Divide the dough into 7 equal portions.Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling.Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 6 to make 6 more parathas.Serve immediately with pickle and curds.