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Mullai March 3, 2016 140648 9 Comments
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Mixed Vegetable Paratha Recipe | Stuffed Paratha | How to make Vegetable Paratha | Paratha Recipe with step by step pictures | Healthy Lunch Box Ideas | Freezer Friendly Paratha
Paratha is a easy, healthy flat bread with goodness of vegetables, is a meal in itself! It isquite a filling meal to suit any time of the day…. be it breakfast, lunch or snack! Ever since i tried frozen Deep brand Veg Paratha, I’m in love with it… they were so handy for a quick morning breakfast or quick lunch box fix. I know too much of these store bought stuff is not good, so made an attempt to try the same at home. Did havesuccess matching the taste… then started making huge batch over weekends and freeze them for future use. Thaw them over a tawa or microwave before serving and they are good to go. Unlike regular chapati which tend to become hard in this cold weather… these parathas remain soft for a long time making them great for kids lunch box. Hey, here’s a solution to feed those tough kids who run awayfrom vegetables….:-D 🙂 🙂
Print Recipe
Mixed Vegetable Paratha | How to make Vegetable Paratha
Easy & healthy homemade mixed vegetable paratha recipe. Whole wheat flour dough stuffed with mixed vegetables and pan fried.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, lunch
Cuisine: Indian, north indian
Keyword: how to make stuffed paratha, mixed vegetable paratha, paratha, stuffed paratha, vegetable paratha
Servings: 8 parathas
Author: Mullai Madavan
Ingredients
Ingredients for Dough
- 2 cups Wheat Flour
- 3/4 tsp Salt
- 1 cup Water approx It may drink more depending on the brand used.
- 1 tsp Oil
Ingredients for Spice Mix
- 1 tsp Coriander seeds raw
- 1.5 tsp Cumin seeds
Ingredients for Stuffing
- 1 cup Onion chopped
- 1 each Green Chili finely chopped
- 1 tsp Ginger finely minced
- 2 cloves Garlic finely minced
- 1 medium Potato
- 1 cup Mixed Vegetables Carrot, Beans, Corn 1 cup (finely chopped) * See Notes
- 1/4 tsp Turmeric powder
- 1/2 tsp Red Chili Powder
- 3/4 tsp Salt or to taste
- 1 tbsp Oil for saute
- 6 tsp Oil for toasting paratha 6 teaspoons (1 teaspoon for each paratha)
- 2 tsp Ghee for drizzle (optional)
Instructions
I used a mortar & pestle to grind mine. If can use a coffee grinder/spice grinder/ mixer. Add the raw coriander seeds and cumin seeds.
Crush them roughly to a coarse texture and keep it ready. (Do not grind to a fine powder, we want little pieces of them)
In a bowl combine wheat flour, salt & oil. make a crubly mixture and then slowly add luke warm water to form a soft dough all smooth and non sticky. (I've mentioned about one cup water for 2 cups of flour- it may drink more or less depending on the brand- add little by little and adjust)
Once done, cover with a kitchen towel and let it rest for 20 - 30 minutes.
Mean while boil a potato, peel the skin and mash well. You may grate or mash.
I've used quick frozen pre-cut veggies which I microwaved for a minute over high power with some water. If using fresh vegetables, then finley chop them and steam them for 5 minutes to cook through.
Heat some oil in a pan and add the ground spice mix and fry till nicely browned.
Add chopped onion, green chili, garlic & ginger. Fry them till translucent.
See AlsoVegetable Pakora RecipeTurkey Curry - Easy recipe for your Christmas leftovers!Quick Onion Chutney Recipe | Vengaya ChutneyJunglee Maas (Step by Step) | Rajasthani Junglee Maas, a 100 yrs old recipe. » Foodies TerminalNow add the steamed vegetables followed by the mashed potato.
Add in turmeric powder, chili powder and salt.
Lightly fry the mixture to make it free of all water content. Switch off and add the chopped coriander leaves. Mix and let it cool completely.
Divide the dough into equal portions (with 2 cups of flour will roughly yield 6 -8 parathas, depending on the size) Divide the stuffing accordingly and make them into little balls.
Stretch one of the dough ball to make a deep cup, stuff with the veggie mixture.
Gather around to make a dumpling.
Seal it completely.
Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture out of it- roll it out gently) Repeat the process for rest of the dough and finish.
Heat a tawa or fry pan and toast the paratha over medium flame.
Cook for few seconds and then flip to the other side.
Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. (Just before serving drizzle little ghee for more flavor)
Serve the paratha with choice of gravy or plain raita.
If you intend to freeze.... let them cool completely over a paper towel. Then stacked them by separating with butter papar/ parchment paper- sealed them in a freezer friendly ziploc for freezing. They are good for more than a month in the freezer or longer.... usually thaw them over low flame on a tawa or microwave for few seconds.
Sid likes this a lot and in the early morning rush, it comes very handy to pack a lunch box. You don't even need any side or dip... they taste good plain! I follow the same steps and try different stuffing each time... aloo / paneer / gobi paratha are some of our favorites.
Notes
I've used quick frozen vegetables(carrot+beans+corn)combo. You can use veggie of your choice. Usually carrot, potato, beans go well... in my case corn is for sweetness. Of course store bought cut vegetables are slightly bigger in size, but once you steam and cook over tawa they mash a bit making them perfect for paratha.
Do not skip the spice powder, it adds that kick to each bite. Also try to ground them to a coarse texture.
Brush it with ghee before serving and even a very tough picky kid will ask for a second serve!
Freezing is just an option for working parents but do try them fresh too! 😛
Instructions
I used a mortar & pestle to grind mine. If can use a coffee grinder/spice grinder/ mixer. Add the raw coriander seeds and cumin seeds.
Crush them roughly to a coarse texture and keep it ready. (Do not grind to a fine powder, we want little pieces of them)
In a bowl combine wheat flour, salt & oil. make a crubly mixture and then slowly add luke warm water to form a soft dough all smooth and non sticky. (I’ve mentioned about one cup water for 2 cups of flour- it may drink more or less depending on the brand- add little by little and adjust)
Once done, cover with a kitchen towel and let it rest for 20 – 30 minutes.
Mean while boil a potato, peel the skin and mash well. You may grate or mash.
I’ve used quick frozen pre-cut veggies which I microwaved for a minute over high power with some water. If using fresh vegetables, then finely chop them and steam them for 5 minutes to cook through.
Heat some oil in a pan and add the ground spice mix and fry till nicely browned.
Add chopped onion, green chili, garlic & ginger. Fry them till translucent.
Now add the steamed vegetables followed by the mashed potato.
Add in turmeric powder, chili powder and salt.
Lightly fry the mixture to make it free of all water content. Switch off and add the chopped coriander leaves. Mix and let it cool completely.
Divide the dough into equal portions (with 2 cups of flour will roughly yield 6 -8 parathas, depending on the size) Divide the stuffing accordingly and make them into little balls.
Stretch one of the dough ball to make a deep cup, stuff with the veggie mixture.
Gather around to make a dumpling.
Seal it completely.
Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture out of it- roll it out gently) Repeat the process for rest of the dough and finish.
Heat a tawa or fry pan and toast the paratha over medium flame.
Cook for few seconds and then flip to the other side.
Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. (Just before serving drizzle little ghee for more flavor)
Serve the paratha with choice of gravy or plain raita.
If you intend to freeze…. let them cool completely over a paper towel. Then stacked them by separating with butter paper/ parchment paper- sealed them in a freezer friendly ziploc for freezing. They are good for more than a month in the freezer or longer…. usually thaw them over low flame on a tawa or microwave for few seconds.
Sid likes this a lot and in the early morning rush, it comes very handy to pack a lunch box. You don’t even need any side or dip… they taste good plain! I follow the same steps and try different stuffing each time… aloo / paneer / gobi paratha are some of our favorites.
Notes
I’ve used quick frozen vegetables(carrot+beans+corn)combo. You can use veggie of your choice. Usually carrot, potato, beans go well… in my case corn is for sweetness. Of course store bought cut vegetables are slightly bigger in size, but once you steam and cook over tawa they mash a bit making them perfect for paratha. Do not skip the spice powder, it adds that kick to each bite. Also try to ground them to a coarse texture. Brush it with ghee before serving and even a very tough picky kid will ask for a second serve! Freezing is just an option for working parents but do try them fresh too!
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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9 Comments
steve raman April 26, 2019 at 12:09 pm
excellent info keep it going
Reply
Gisele March 28, 2016 at 12:34 am
I’m south american but i love indian food and i definitely love paratha! =D This looks amazing! Im giving it a try for sure. Thanks for sharing the recipe! Regards =))
Reply
Mullai March 28, 2016 at 08:26 am
Yayyyyy! thanks Gisele, do try and let me know how it turned out. If you need any help, do message me via our FB page and I should be able to get back. Thanks again for visiting my space to drop a sweet comment!
Reply
Deepa - Veg Indian Cooking March 05, 2016 at 12:25 am
Amazing and perfectly made mix veg paratha. Paratha looks delicious and healthy.
Reply
