vegetable paratha recipe

vegetable paratha recipe with step by step photos – soft, 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:

vegetable paratha recipe
4.82 from 11 votes
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vegetable paratha recipe | mix veg paratha recipe

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 breakfasts
cuisine north indian
prep time 20 minutes
cook time 25 minutes
total time 45 minutes
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 mix 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 mix 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 mix vegetable parathas this way.

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


lets start step by step mix vegetable paratha recipe:

1. rinse, peel and roughly chop the veggies.

vegetables for vegetable paratha recipe

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.

vegetables for vegetable paratha recipe

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

mashing vegetables to make vegetable paratha recipe

4. mash very well.

mashed vegetables to make vegetable paratha recipe

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.

dough for making vegetable paratha recipe

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

dough for making veg paratha recipe

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

dough for veg paratha recipe

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

making dough for veg paratha recipe

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.

dough for preparing veg paratha recipe

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

dough to make vegetable paratha recipe

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

rolling - vegetable paratha recipe

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

rolling - vegetable paratha recipe

frying mix veg paratha on tawa:

13. place the rolled vegetable paratha on a hot tava.

frying paratha - vegetable paratha recipe

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

frying - making veg paratha recipe

15. spread some ghee or oil on this side.

frying parathas - vegetable paratha recipe

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

cooking vegetable paratha recipe

17. apply ghee on this side now.

ghee to prepare vegetable paratha recipe

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 parathas this way and stack them up in a roti basket.

making vegetable paratha recipe

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

vegetable paratha, vegetable paratha recipe




52 thoughts on “vegetable paratha recipe | veg paratha | how to make mix veg paratha recipe”

  1. Tried this for dinner last night and my 3-year-old daughter loved it. For the first time instead of just one paratha she ate 2 🙂

  2. Hello Dassana,
    Please help in understanding one thing does steaming,pressure cooking and boiling the peas means the same ?
    As in like I boiled peas in covered pan but I found still a bite remained there which is usually not there if pressure cooked.
    Please guide.
    Thanks

    1. all are different.
      – in steaming the food is dry meaning the food ingredient is kept in pan. water is taken in a vessel or a pot. the pan is kept inside in the vessel or pot. its covered and the food is steamed.
      – pressure cooking is simply adding veggies in pressure cooker along with water and then cooking them.
      – in boiling, the veggies are added with water in a pan or pot and then cooked. it can be open boiling method or the pan can be closed with a lid.

      steaming can be done in a pressure cooker also. if you do steaming, then do note that you have to steam for more time as compared to boiling or pressure cooking. steaming veggies take more time.

  3. Hello Dassana,
    One more query I do not know for tori we use what word may be ridge gourd also not sure tori is a Punjabi or Hindi word. Just wanted to know do you have tori recipe on your blog as otherwise please suggest can we cook it same way like punjabi dahi wali arbi.
    Thanks

  4. Hello Dassana,
    Can we use Cabbage and Capsicum ?
    Please guide ?
    God bless and wish you all the best always….

    1. of course, you can use cabbage and capsicum. but if using cabbage and capsicum, no need to cook them. you can just chop them finely and add in dough. or you can blanch the cabbage and add. its always better to blanch cabbage as it contains worms and in the layers of the leaves and at times cannot be seen. if blanching, then drain very well. otherwise the dough will become sticky. no need to add water then. only add water if required.

  5. Hi Dassana,
    I am a Hispanic woman who work for an Indian family from South India. Thanks so much for this great recipe they will love me more after I make this paratha recipe, actually I will surprise them with this. From now on I will follow up all your posting.

  6. Fourth recipe in a row.. and what to say… nice taste…a diff way to make parathas… 🙂
    But as it was first time… and i think i made some mistake with regards to qty as when mkng parathas….the dough was too soft and got sticky… also I think the paratha shud be made a little thicker… right?

    1. thanks kruti. usually when making veggie parathas where the veggies are boiled and mashed, no or very little water should be added. as at times the dough does become sticky. the moisture from the mashed veggies is enough to bind the dough. you can make parathas thick or medium sized. i usually make medium sized ones and not thick ones, as thats how we prefer at home.

  7. Hello I am going to start unlimited paratha house so I wanna know what should i add on P arathas, client eat three to five paratha and got satisfied but without harm any clients digestion system…. pls let me know a.s.a.p. on +91 9821240141

  8. I tried replacing spinach with spring onions as I didnt have spinach.It was so good and I loved it.I should tell you,your recipes are amazing and your recipes turns out to be the best ever.
    Thanks and keep up the good work! 🙂

  9. Hi mam,
    Tried this mixed veg paratha twice by now…its unfair if I don’t write a BIG THANKS to u for not only this recipe but for the whole vegrecipesofindia.A brilliant n strainful effort from your side for the detailing n the photographs of each stage to make our cooking strainless n easy..Tasty and equally healthy…once again,thanks a lot for des amazing recipes,mam.

  10. Hi Dassana – Your recipes look amazing and I can’t wait to try this vegetable paratha one, along with others. My son is a very picky eater but he loves roti and the methi parathas my mom makes so I feel this is great for him to get all his veggies in. I wanted to ask, up to how many days is it good to keep the parathas? I wanted to make extra so I can give later…

    1. thanks kirti. dough you can keep for 1-2 days. but i suggest to use the filling in the same day only. as per ayurveda we should use the dough also in the same day.

  11. hmmmm! wow!!!! this was my family’s reaction on eating the veg parathas. your step by step procedure is so easy to follow. Thnq so much.

  12. Hi – I am just attempting to make this recipe – sounds delicious – hope I do it justice! I would just like to ask – you mention garam masala powder in instructions but not in ingredient list – can you help me please. Thanks

  13. Roshanthie Rajakula

    Dear Dassana,
    I just made puri and paneer butter masala and both the dishes came out very well. My husband and my kids loved it. Thank you so much for the recipes with the correct instructions. I am a Sri Lankan and always love to eat Indian food, but I didn’t know how to make those. Thank you so much once again for the posts and I’ll be making some other dishes from your site and I’ll keep you posted on those as well.
    Roshanthie- From Dubai.

  14. Hey dassana! I have a new found love for cooking and your website probably is the main reason.. Totally love your food. The parathas I made today were delicious! And I have you to thank.

  15. Nice pictures, healthy parathas, will definetly make these healthy parathas for my children. Thank you for step by step pictures.

  16. Hi,dasana, I am very much pleased wt ur prompt reply..today I went thru rava kesary recipe.. Will definitely try ur way. I have a request, please start some simple recipes wt baking…. I have never baked… But I love to….am scared to as I don’t have proper knowledge though I have convection oven…these days I have stated trusting ur recipes…looking forward to…baking lessons… Bye n Thx.

    1. thanks sneha. there are some baking recipes which according to me are simple, posted on the blog. but i do plan to add easy bakes. just now made a moist eggless chocolate cake and will add the post soon.

  17. The recipe is too simple and looks healthy as well. I am habituated to make vegetable parathas but not in this way as you have mentioned. I use to roll the flour puff and then insert the stuffing into it and then roll the parathas. But this time I am surely going to make it as you have recommended. Thank u for sharing.

  18. Hi dasana. This is regular item at my house as my younger kid is a fussy eater n this is very good replacement for roti n sabzi. I even add little curd n left over dal. It is a very tasty recipe.
    Keep the good work. I would love if write abt basics of baking… Thx

    1. welcome sneha. thanks for sharing your positive feedback and variation. i want to write about baking basics. but i will have to collect lot of pics over a period of time. so it will take some months.

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