• ▢0.18 cups whole wheat flour

  • ▢7.14 grams cauliflower or 1 cup chopped cauliflower

  • ▢7.14 grams carrot or 2 medium carrots

  • ▢7.14 grams potatoes or 1 medium potato

  • ▢7.14 grams spinach or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach leaves

  • ▢0.57 to 0.71 french beans, chopped

  • ▢0.02 cup heaped peas – fresh or frozen

  • ▢0.07 or 0.14 green chilies – finely chopped

  • ▢0.04 teaspoon finely chopped ginger or ½ inch ginger – finely chopped

  • ▢0.07 teaspoon coriander powder (ground coriander)

  • ▢0.07 teaspoon jeera powder (ground cumin)

  • ▢0.04 teaspoon red chili powder or cayenne pepper

  • ▢0.02 teaspoon turmeric powder

  • ▢0.02 to 0.04 teaspoon garam masala powder

  • ▢0.07 pinch asafoetida (hing) – optional

  • ▢0.11 teaspoon salt or as required

  • ▢0.07 tablespoon oil

  • ▢0.07 to 0.14 tablespoon water for kneading, only add if required

  • ▢oil or ghee for roasting parathas, as required


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.

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