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vegetable paratha recipe, how to make vegetable paratha recipe

vegetable paratha recipe with step by step photos – healthy and delicious whole wheat parathas made with mix vegetables.

these 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.

this no onion no garlic paratha recipe again is pretty flexible. you can add your choice of veggies. you can make it less or more spicy. you can also add a bit of sugar if required. apart from the usual veggies, i have also added spinach. instead of spinach, you can add any other greens like amaranth or fenugreek. this a good way to include veggies in the diet for kids. you can also check these recipes of:

  1. methi paratha
  2. palak paratha
  3. matar paratha
  4. beetroot paratha recipe.

to make work easier, the veggies can be steamed a night before. next morning they can be mashed and then mixed into the dough.

serve vegetable paratha with curd or pickle or topped with butter.

if you are looking for more paratha recipes then do check aloo paratha, cheese paratha, cabbage paratha, gobi paratha and paneer paratha recipe.

vegetable paratha recipe below:

4.78 from 9 votes
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vegetable paratha recipe | mix veg paratha recipe
prep time
20 mins
cook time
25 mins
total time
45 mins
 

vegetable paratha recipe - healthy and delicious whole wheat flat bread made with mix vegetables. these mix veg parathas make for a good tiffin box snack or lunch.

course: Breakfast
cuisine: north indian
servings: 14 to 16 parathas
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2.5 cups whole wheat flour (atta)
  • 100 grams cauliflower Or 1 cup chopped cauliflower (gobi)
  • 100 grams carrot Or 2 medium carrots (gajar)
  • 100 grams potatoes Or 1 medium potato (aloo)
  • 100 grams palak (spinach) Or 20 to 22 medium to large spinach leaves Or ¾ cup tightly packed finely chopped spinach leaves
  • 8 to 10 french beans, chopped
  • ¼ cup heaped peas - fresh or frozen (matar)
  • 1 or 2 green chilies - finely chopped (hari mirch)
  • ½ teaspoon finely chopped ginger (adrak) Or ½ inch ginger - finely chopped
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon jeera powder (cumin powder)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ to ½ teaspoon garam masala powder
  • 1 pinch asafoetida (hing) - optional
  • 1.5 teaspoon salt or as required
  • 1 tablespoon oil
  • 1 to 2 tablespoon water for kneading, only add if required
  • oil or ghee for roasting parathas, as required
how to make recipe
preparation for mix veg paratha:
  1. rinse, peel and chop the veggies.
  2. then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
  3. if you are mixing the raw vegetables with water while cooking, then do not discard the water. 

  4. some of this water can be added to the dough while kneading. also you can add this water to make soups or dals.

  5. when the veggies cool down, then mash with a potato masher. mash very well.
  6. add finely chopped spinach. if you do not have spinach, then you can add other green like amaranth or fenugreek (methi). 

  7. add chopped coriander leaves, green chilies and ginger.

  8. add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
  9. mix the spices and salt very well with the mashed veggie mixture.
kneading dough and rolling vegetable paratha:
  1. add whole wheat flour (atta). make a well and add oil or ghee.

  2. bring everything together and start to knead.
  3. no need to add water while kneading. add water only if its a must. otherwise the dough becomes sticky.

  4.  in case if the dough becomes sticky then add some more flour.

  5. knead to a smooth dough.
  6. pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
  7. gently roll to a size of a chapati or roti. add more flour if required while rolling.
making vegetable paratha:
  1. place the rolled vegetable paratha on a hot tava.

  2. when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
  3. flip again when the second side is half cooked. apply ghee on this side now.
  4. flip again a couple of times to get the parathas browned and cooked well. 

  5. you can also press the paratha edges with a spatula or spoon, so that they are fried well. since some times, the paratha edges are not cooked well.

  6. make all vegetable parathas this way.

  7. serve vegetable paratha with curd or pickle or topped with butter.


lets start step by step vegetable paratha recipe:

1. rinse, peel and roughly chop the veggies.

2. 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.

3. when the veggies cool down, then mash with a potato masher.

4. mash very well.

5. add finely chopped spinach. if you do not have spinach, then you can add other greens like amaranth or fenugreek/methi. add chopped coriander leaves, green chili and ginger.

6. add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.

7. mix the spices and salt very well with the mashed veggie mixture.

8. add whole wheat flour/atta. make a well and add oil or ghee.

9. 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.

10. knead to a smooth dough. in case if the dough becomes sticky, then add some more flour and knead.

11. pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.

12. gently roll to a size of a chapati or roti. add more flour if required while rolling.

13. place the rolled paratha on a hot tava.

14. when the base is one-fourth cooked, flip.

15. spread some ghee or oil on this side.

16. flip again when the second side is half cooked.

17. apply ghee on this side now.

18. flip again a couple of times to get the parathas browned and cooked well. we usually prefer well browned and crisp parathas, so we brown them more. make all parathas this way and stack them up in a roti basket.

serve vegetable paratha with curd or pickle or topped with butter. for more breakfast recipes you can check this collection of top 10 breakfast recipes.




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This post was last modified on October 23, 2017, 10:08 pm

    Categories Indian Breads & ParathasIndian Breakfast RecipesKids RecipesNo Onion No GarlicToddler RecipesVegan Recipes