This mix veg paratha is soft, healthy, and delicious whole wheat flatbread made with various vegetables and spices. Adding cooked mixed veggies makes this vegetable paratha unbelievably soft and they remain soft even after they cool.
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Why this Veg Paratha Recipe Works?
As I have mentioned above, the cooked and mashed veggies give these mix veg paratha a softer texture. Since they remain soft, they are great to be packed in a lunch box and can be eaten at any time of the day.
These parathas are a good way to include some veggies in the diet for kids. They taste so good that even fussy kids who don’t like vegetables will like to eat them.
If you are looking for a recipe where you can sneak in some veggies then this is one such excellent recipe.
Choice of vegetables
This mix veg paratha recipe is pretty flexible, adaptable, and made without onion and garlic. You can easily customize it by adding your choice of veggies.
I have added the following veggies: cauliflower, carrot, potato, spinach, french beans, and green peas. This is a good way to use leftover veggies.
You can make it less or more spicy. If making for small kids then I suggest reducing the red chilli powder and green chilies. You can also add a bit of sugar, but I don’t add it.
Apart from the usual veggies, I have also included spinach. Instead of spinach, you can add any other greens like amaranth or fenugreek.
Other veggies, you can add are cabbage, broccoli, zucchini and pumpkin.
To make work easier, the veggies can be steamed a night before. The next morning they can be mashed and then mixed into the dough.
To make these mix veg paratha, vegan, use oil instead of ghee for roasting the parathas and also while kneading the dough.
How to make Mix Veg Paratha
Preparing and cooking veggies
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. Drain the cooked veggies really well. You do not want any extra water or moisture seeping into the dough.
TIP: If you are cooking or boiling the raw vegetables with water while cooking, then do not discard this water or broth. Some of this broth can be added to the dough while kneading. You can add this water to make soups or dals.
3. When the veggies cool at room temperature, then mash them 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 leaves or fenugreek leaves. Add chopped coriander leaves, green chili and ginger.
TIP: Instead of coriander leaves you can also add chopped mint leaves. Another option is to add both coriander leaves and mint leaves together. The recipe is so versatile that you can easily make it as healthy as possible.
6. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ¼ to ½ teaspoon garam masala powder, 1 pinch of asafoetida (hing) and salt as required.
TIP 1: If making for small kids then you can reduce or skip adding red chilli powder here.
TIP 2: If you want to add sugar then add it at this step. You can add about ¼ to ½ teaspoon of sugar or as required.
7. Mix the spices and salt very well with the mashed veggie mixture.
8. Add 2.5 cups whole wheat flour. Make a well and add 1 tablespoon oil or ghee.
9. Bring everything together and start to knead. No need to add water while kneading. Add water only if it is a must and your dough looks dry or crumbly. Otherwise, the dough becomes sticky and wet.
10. Knead to a smooth dough. In case if the dough becomes sticky, then add some more whole wheat flour and knead.
11. Pinch a medium-sized ball from the dough. Then on a rolling board, flatten the dough ball and place it. Dust it with some flour all over.
12. Gently roll to the size of a chapati or roti. Add more flour if required while rolling.
Roasting mix veg paratha
13. Place the rolled paratha on a hot tawa or skillet. Keep the flame to medium to medium high heat. Don’t cook the paratha on a low flame as this will make the paratha dense or hard or chewy and you won’t get a good taste.
14. When the base is one-fourth cooked, flip with a spatula or tongs.
15. With the help of a spoon spread some oil or ghee on this side.
16. When the second side is half cooked then flip again with the help of a spatula.
17. Apply oil or ghee on this side now. Sometimes the edges of the paratha are not cooked well. So it is a good practice to press the paratha edges with a spatula or spoon so that they are also cooked properly.
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 mix vegetable paratha this way and stack them up in a roti basket.
While cooking the second paratha you can wipe the tawa or skillet with a kitchen paper towel if it has burnt or browned wheat flour particles.
Serve mix veg paratha hot or warm with curd or pickle of your choice.
Serve mix veg paratha with curd or pickle or topped with butter. You can also pack this healthy mix veg paratha in a tiffin box or lunch box with a pickle.
These vegetable parathas can be had any time of the day. So you can also make them for a healthy evening snack and enjoy them with a cup of hot tea.
For more breakfast recipes you can check this category of Breakfast Recipes.
Helpful Tips for Vegetable Paratha
- Spicing: The amount of spices can vary as per your taste. If making for small kids then skip adding green chillies and omit or reduce the amount of red chili powder.
- Cooking parathas: Roast the paratha on medium to medium-high heat. Do not roast them on low heat as they can become chewy or hard.
- Kneading: The dough has to be soft and smooth. If the dough looks dry, add a few splashes of water and continue to knead. If the dough looks sticky or wet, add some wheat flour and knead.
- Fats: You can use a neutral-flavored oil or ghee to roast these mix veg paratha. To make them vegan, use oil for frying and also while kneading the dough.
- Lunch box option: You can easily pack these healthy vegetable parathas in a lunch box with a side of mango or lemon pickle.
- Vegan option: To make vegan mix veg paratha, use neutral oil in place of ghee.
- Scaling: The recipe can be doubled or tripled.
A few more similar Paratha recipes you can make for breakfast are :
- Methi paratha – Nutritious Fenugreek Leaves Flatbread.
- Palak paratha – Healthy Spinach Flatbread.
- Matar paratha – Stuffed Green Peas Flatbread.
- Beetroot paratha – Grated Beetroot Stuffed Flatbread.
- Aloo ka paratha – Mashed and Spiced Potato Stuffed Flatbread.
- Gobi paratha – Grated and Spiced Cauliflower Stuffed Flatbread.
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Mix Veg Paratha | Healthy Vegetable Paratha
- 2.5 cups whole wheat flour
- 100 grams cauliflower or 1 cup chopped cauliflower
- 100 grams carrot or 2 medium carrots
- 100 grams potatoes or 1 medium potato
- 100 grams 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
- 1 or 2 green chilies – finely chopped
- ½ teaspoon finely chopped ginger or ½ inch ginger – finely chopped
- 1 teaspoon Coriander Powder (ground coriander)
- 1 teaspoon jeera powder (ground cumin)
- ½ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ to ½ teaspoon Garam Masala
- 1 pinch asafoetida (hing) – optional
- 1.5 teaspoon salt or as required
- 1 tablespoon oil or ghee
- 1 to 2 tablespoos water for kneading, – only add if required
- oil or ghee for roasting parathas, as required
- 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.
- Drain the cooked veggies really well. You do not want any extra water or moisture seeping into the dough.
- 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 leaves or fenugreek leaves (methi).
- Add chopped coriander leaves, green chilies and ginger.
- Add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt as required.
- Mix the spices and salt very well with the mashed veggie mixture.
Kneading dough and rolling
- 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 whole wheat flour.
- Knead to a smooth and soft dough.
- Pinch medium sized ball from the dough. Then on a rolling board, flatten the dough ball and place it. Dust it with some flour all over it.
- Gently roll to a size of a chapati or roti. Add more flour if required while rolling.
Roasting veg paratha
- Place the rolled vegetable paratha on a hot tava. Keep the flame to medium to medium high heat.
- When the base is one-fourth cooked, flip with the help of a spatula or tongs. Spread some oil or ghee as required on this side.
- Flip again when the second side is half cooked. Apply oil or ghee on this side now.
- Flip again a couple of times to get the parathas browned and cooked well.
- Take care that the edges of the paratha are cooked well. 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.
- Make all mix vegetable parathas this way. While cooking the second paratha you can wipe the tawa with a paper towel if it has burnt or browned wheat flour particles.
- Serve mix veg paratha with curd or pickle or topped with butter.
Nutrition Info (Approximate Values)
This mix veg paratha recipe is from the archives (Dec 2014) has been republished and updated on 12 January 2021.