Mix Veg Paratha | Healthy Vegetable Paratha

4.91 from 21 votes

Mix Veg Paratha | Healthy Vegetable Paratha

Mix Veg Paratha is a soft whole wheat vegetable paratha made with cooked mixed vegetables, spinach, herbs, and spices. The vegetables are mixed directly into the dough, making the parathas soft and flavorful. Enjoy this vegetable paratha for breakfast, lunch, or pack it in a lunch box.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: North Indian

Diet: Vegetarian

Difficulty Level: Easy

Servings: Mix Veg Paratha

Calories: 127kcal

Author: Dassana Amit

Ingredients

2½ cups whole wheat flour
1 cup/100 grams cauliflower – chopped
2 medium-sized/100 grams carrot
1 medium-sized/100 grams potatoes
20 to 22 medium to large leaves/100 grams or ¾ cup tightly packed spinach – finely chopped
8 to 10 french beans – chopped
¼ cup green peas – heaped, fresh or frozen
1 or 2 green chilies – finely chopped
½ teaspoon 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 needed
oil or ghee for roasting parathas, as required

US Customary - Metric

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 & 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.

Making 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

The dough should be soft and smooth. If it feels dry, sprinkle in a little water and knead again. If it becomes sticky, add a little whole wheat flour and continue kneading. Increase or reduce the spices to suit your taste.
For small children, omit the green chilies and reduce or skip the red chilli powder and garam masala.
Add chopped coriander leaves, mint leaves, or a combination of both.
Roast the parathas on a medium to medium-high heat until golden. Avoid cooking them on low heat, as they can become chewy.
Roast the parathas with ghee or a neutral-flavored oil.
To make a vegan version, use a neutral-flavored oil instead of ghee for both kneading the dough and roasting the parathas.
These soft vegetable parathas pack well in a lunch box with mango pickle, lemon pickle, or yogurt.
Double or triple the recipe to make a larger batch.

Nutrition