Mix Veg Paratha

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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.

mix veg paratha, vegetable paratha recipe, veg paratha

Why this 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.

Step-by-Step Guide

How to make Mix Veg Paratha

Preparing and cooking veggies

1. Rinse, peel and roughly chop the veggies.

chopped vegetables in a bowl

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.

steamed mix vegetables in a bowl

3. When the veggies cool at room temperature, then mash them with a potato masher.

mashing vegetables with a potato mashed in a bowl

4. Mash very well.

mashed vegetable mixture in the bowl

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.

spinach, coriander and green chillies in a bowl

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.

mashed veggie mixture and spices in a bowl

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

mashed veggie mixture for paratha dough

Making dough

8. Add 2.5 cups whole wheat flour. Make a well and add 1 tablespoon oil or ghee.

making dough in a bowl

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.

kneading dough in a bowl

10. Knead to a smooth dough. In case if the dough becomes sticky, then add some more whole wheat flour and knead.

dough to make mix vegetable paratha in a bowl

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.

rolling mix veg paratha on a board

12. Gently roll to the size of a chapati or roti. Add more flour if required while rolling.

rolled mix veg paratha on a board

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.

cooking mix veg paratha on tawa

14. When the base is one-fourth cooked, flip with a spatula or tongs.

cooking mix veg paratha on tawa

15. With the help of a spoon spread some oil or ghee on this side.

apply oil on mix veg paratha on a tawa

16. When the second side is half cooked then flip again with the help of a spatula.

cooking mix veg paratha on a tawa

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.

ghee to prepare mix veg 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 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.

cooked vegetable paratha on tawa

Serve mix veg paratha hot or warm.

vegetable paratha served in a plate

Serving suggestions

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.

Tips

Helpful Tips

  • 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.

For more similar Paratha recipes you can make for breakfast are :

  1. Methi paratha – Nutritious Fenugreek Leaves Flatbread.
  2. Palak paratha – Healthy Spinach Flatbread.
  3. Matar paratha – Stuffed Green Peas Flatbread.
  4. Beetroot paratha – Grated Beetroot Stuffed Flatbread.
  5. Aloo ka paratha – Mashed and Spiced Potato Stuffed Flatbread.
  6. Gobi paratha – Grated and Spiced Cauliflower Stuffed Flatbread.

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mix veg paratha recipe

Mix Veg Paratha

Healthy and delicious whole wheat flat bread made with mix vegetables. These mix veg paratha make for a good tiffin box snack or lunch.
4.89 from 17 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine North Indian
Course Breakfast
Diet Vegetarian
Difficulty Level Easy
Servings 15 mix veg paratha
Units

Ingredients

  • 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 Powder
  • 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

Instructions
 

Cooking vegetables

  • 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.

Notes

  • Scaling: The recipe can be doubled or tripled.
  • Spicing: The amount of spices can vary as per your taste. If making for small kids then skip adding green chillies and reduce the amount of red chilli powder.
  • Cooking parathas: Roast the paratha on a medium to medium high heat.
  • Fats: You can use a neutral flavored oil or ghee to roast these vegetable paratha. To make them vegan, use oil for frying and also while kneading the dough.
  • Lunch box option: You can easily pack these healthy parathas in a lunch box with a side of mango or lemon pickle.

Nutrition Info (Approximate values)

Nutrition Facts
Mix Veg Paratha
Amount Per Serving (1 paratha)
Calories 127 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 277mg12%
Potassium 194mg6%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 1797IU36%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 9mg11%
Vitamin E 2mg13%
Vitamin K 36µg34%
Calcium 20mg2%
Vitamin B9 (Folate) 30µg8%
Iron 1mg6%
Magnesium 38mg10%
Phosphorus 87mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This mix veg paratha recipe is from the archives (Dec 2014) has been republished and updated on 12 January 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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52 Comments

  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 🙂5 stars

    1. Thanks Radina. Glad to know that your daughter liked this vegetable paratha recipe so much.

  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

    1. i have ridge gourd recipe, which i make at times. the recipe also uses moong dal, but you can even use chana dal. kindly use the search button and check for the recipe.

  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.5 stars

    1. thanks dina. hope they like the recipes. wish you all the best in your life.

  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! 🙂

    1. Welcome Vasugiganesh. thanks for sharing your positive feedback and the variation.

  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.

    1. thankyou sini you touched my heart through your positive and honest words. god bless you and you are welcome 🙂

  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.5 stars

    1. welcome uma. thanks for sharing positive review on veg paratha. glad to know this.

  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

    1. welcome Linda. thanks for pointing this out. i have updated the recipe. you can add 1/4 to 1/2 tsp garam masala powder.

  13. 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.

    1. welcome roshanthie. glad to know this. feel free to ask any query about the recipes posted. happy cooking.

  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.5 stars

    1. thanks a lot aarthi. now don’t forget your new found love 🙂 yes, the parathas are good.

  15. Nice pictures, healthy parathas, will definetly make these healthy parathas for my children. Thank you for step by step pictures.5 stars

  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.5 stars

    1. thanks. thats another way of making. but since here i was adding spinach, i mixed the veggies in the dough.

    1. rachana, good idea. yes you can make pav bhaji paratha. but mash the bhaji well otherwise the paratha might break.

  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.

  19. Ah ! i loved it . instead of stuffing ! you have mixed it ! nice idea !4 stars