veg paratha recipe with step by step photos – soft, healthy and delicious whole wheat parathas made with mix vegetables.
these vegetable paratha 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.
tips for making mix veg paratha
- this no onion no garlic veg paratha recipe is pretty flexible. you can add your choice of veggies. i have added following veggies: cauliflower, carrot, potato, spinach, french beans and green peas.
- 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.
- 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 mix veg paratha with curd or pickle or topped with butter.
for more similar paratha recipes you may like are :
veg paratha recipe
INGREDIENTS FOR veg paratha recipe
- 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 veg paratha recipe
preparation for mix veg paratha
- 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.
- 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 or fenugreek (methi).
- add chopped coriander leaves, green chilies and ginger.
- add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
- mix the spices and salt very well with the mashed veggie mixture.
kneading dough and rolling veg paratha
- 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 flour.
- knead to a smooth dough.
- pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
- gently roll to a size of a chapati or roti. add more flour if required while rolling.
making veg paratha
- place the rolled vegetable paratha on a hot tava.
- when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
- flip again when the second side is half cooked. apply ghee on this side now.
- flip again a couple of times to get the parathas browned and 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.
- serve mix vegetable paratha with curd or pickle or topped with butter.
how to make mix veg 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.
frying mix veg paratha
13. place the rolled vegetable 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 mix vegetable parathas this way and stack them up in a roti basket.
serve mix veg paratha with curd or pickle or topped with butter. for more breakfast recipes you can check this collection of top 10 breakfast recipes.
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 🙂
Thanks Radina. Glad to know that your daughter liked this vegetable paratha recipe so much.
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
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.
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
i have ridge gourd recipe, which i make at times. the recipe also uses moong dal, but you can even use chana dal.
here is the link – https://www.vegrecipesofindia.com/ridge-gourd-sabzi-recipe/
Hello Dassana,
Can we use Cabbage and Capsicum ?
Please guide ?
God bless and wish you all the best always….
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.
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.
thanks dina. hope they like the recipes. wish you all the best in your life.
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?
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.