Mixed Vegetable Paratha ( Rotis and Subzis)
by Tarla Dalal
23 Sep 2013
This recipe has been viewed 18279 times
A wholesome breakfast option, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha! a sprinkling of spices improves the taste of this paratha, while the addition of a little ghee to the dough improves the texture and the aroma after cooking.
Mixed Vegetable Paratha ( Rotis and Subzis) recipe - How to make Mixed Vegetable Paratha ( Rotis and Subzis)
Preparation Time: Cooking Time: Total Time:
Makes 5 parathas
For The Roti
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tbsp milk
salt to taste
1 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling
For The Stuffing
1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
2 tbsp oil
1/2 cup finely chopped onions
3/4 cup boiled , peeled and mashed potatoes
salt to taste
2 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1/4 tsp garam masala
Other Ingredients
oil for cooking
For Serving
fresh curd
Method
For the roti
For the stuffing
How to proceed
For the roti
- For the roti
- Combine the whole wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough using enough water.
- Divide the dough into 5 equal portions and roll out each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
- Cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till onions turn translucent.
- Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the salt, coriander, green chillies, chilli powder and garam masala, mix well and cook on a medium flame for another minute.
- Remove from the flame and allow it to cool for a while.
- Divide the stuffing into 5 equal portions and keep aside.
How to proceed
- How to proceed
- Place a semi-cooked roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
- Repeat steps 1 and 2 to make 4 more parathas.
- Serve hot with fresh curds.
Nutrient values per paratha
| Energy | 213 cal |
| Protein | 4.7 g |
| Carbohydrates | 25.9 g |
| Fiber | 3.8 g |
| Fat | 10.2 g |
| Cholesterol | 1 mg |
| Vitamin A | 375.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 13.6 mg |
| Folic Acid | 14.6 mcg |
| Calcium | 47.2 mg |
| Iron | 1.5 mg |
| Magnesium | 40.4 mg |
| Phosphorus | 149.8 mg |
| Sodium | 16.6 mg |
| Potassium | 154 mg |
| Zinc | 0.6 mg |
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