Mixed Vegetable Paratha Recipe: A Delicious Indian Flatbread
Mixed Vegetable Paratha is a wholesome and flavorful Indian flatbread made with whole wheat flour and stuffed with a blend of fresh vegetables, aromatic spices, and herbs. This nutritious dish is perfect for breakfast, lunch, or dinner, and pairs wonderfully with yogurt-based raitas and pickles. The crispy, golden-brown crust envelops a soft, savory filling, making each bite a delightful experience.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: Indian
Course: Main Course (Dinner)
Diet: Vegetarian
Ingredients for Mixed Vegetable Paratha
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole Wheat Flour | 3 cups | For making the dough. Use extra for dusting. |
| Water | 2 cups | Adjust as needed for kneading the dough. |
| Sunflower Oil | 2 teaspoons | Used for the dough and greasing your hands. |
| Salt | To taste | To season the dough. |
| Potato (Aloo) | 1/2 cup (boiled and mashed) | Adds a creamy texture to the filling. |
| Carrot (Gajjar) | 1 (finely grated) | Adds a mild sweetness and crunch. |
| Onion | 1/2 cup (finely chopped) | Provides a savory base flavor to the filling. |
| Cauliflower (Gobi) | 1/2 cup (finely grated) | Adds texture and nutrition. |
| Green Peas (Matar) | 1/2 cup (boiled and mashed) | Adds a natural sweetness and color. |
| Green Chilies | 2 (finely chopped) | For a touch of heat. Adjust according to spice preference. |
| Fresh Coriander (Dhania) | A few sprigs (chopped) | Adds a refreshing, aromatic note. |
| Coriander Powder (Dhania) | 1 tablespoon | Ground coriander for a mild, citrusy flavor. |
| Red Chili Powder | 1/2 tablespoon | Adds color and mild heat. |
| Garam Masala Powder | 1/4 tablespoon | A fragrant spice mix that elevates the filling’s taste. |
| Salt | To taste | For seasoning the filling. |
| Ghee (clarified butter) | For roasting the paratha | Used to roast the paratha to golden perfection. |
Instructions to Prepare Mixed Vegetable Paratha
Step 1: Prepare the Dough
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Mix the dry ingredients: In a large mixing bowl, combine 3 cups of whole wheat flour with salt. Add 2 teaspoons of sunflower oil to the flour and mix until it resembles breadcrumbs.
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Add water gradually: Start adding water, little by little, while mixing the flour with your fingers. Knead the mixture into a soft, smooth dough, similar to the consistency used for making chapatis (Indian flatbreads). You may need slightly more or less water depending on the type of flour used, so adjust accordingly.
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Rest the dough: Once the dough is formed, grease your hands with a little oil and knead it further for 2-3 minutes until it becomes soft and pliable. Cover the dough with a damp cloth or plastic wrap and let it rest for about 15 minutes. This resting period will help the dough become more elastic and easier to roll.
Step 2: Prepare the Vegetable Filling
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Mash and grate the vegetables: In a separate bowl, combine the mashed potato (aloo), grated carrot (gajjar), finely chopped onion, grated cauliflower (gobi), and mashed green peas (matar). Make sure all the vegetables are finely chopped or grated to ensure an even stuffing.
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Season the filling: Add finely chopped green chilies, fresh coriander leaves, and all the dry spices (salt, red chili powder, garam masala powder, and coriander powder) to the vegetable mixture. Mix well until all the ingredients are thoroughly combined. Taste and adjust seasoning if needed.
Step 3: Assemble the Parathas
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Divide the dough and stuffing: Divide the dough into equal-sized balls, roughly the size of a golf ball (you should get about 6 balls). Similarly, divide the vegetable stuffing into equal portions, ensuring that each ball of dough gets enough filling.
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Roll out the dough: Take one dough ball and flatten it slightly with your palms. Dust it with a little whole wheat flour and roll it into a small circle, about 3-4 inches in diameter.
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Stuff the dough: Place a portion of the vegetable filling in the center of the rolled-out dough. Carefully gather the edges of the dough around the filling and pinch them together to seal the ball. Press the filled dough gently to flatten it.
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Roll the stuffed dough: Dust the stuffed dough ball lightly with flour and gently roll it out into a flat circle (about 6-7 inches in diameter). Be gentle when rolling to avoid the filling spilling out.
Step 4: Cook the Paratha
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Heat the tawa or griddle: Preheat a tawa (griddle) or non-stick frying pan over medium heat. Once hot, place the rolled-out paratha on the tawa.
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Cook the first side: Let the paratha cook for 1-2 minutes, until small bubbles start to form on the surface. Flip the paratha over using tongs or a spatula.
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Add ghee for roasting: On the flipped side, spread a little ghee or clarified butter over the paratha and cook for another 1-2 minutes. Flip the paratha again, and repeat the process, applying ghee on the other side as well. Flip once or twice more, until the paratha is golden brown and crispy on both sides.
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Remove and serve: Once both sides are browned and crispy, remove the paratha from the tawa. Optionally, you can apply a little extra butter for added richness.
Serving Suggestions
Serve these delicious Mixed Vegetable Parathas hot with a variety of accompaniments like:
- Tadka Raita: A yogurt-based dish with tempering (tadka) of mustard seeds, cumin, and curry leaves.
- Boondi Raita: A cool and refreshing yogurt raita mixed with crispy boondi (fried chickpea flour balls).
- Mango Pickle: The tangy and spicy flavor of mango pickle balances out the richness of the paratha.
These parathas are perfect for a wholesome breakfast, hearty lunch, or a satisfying dinner. They can be paired with any curry, daal (lentils), or even a simple bowl of yogurt for a balanced meal.
Enjoy your warm, crispy, and flavorful Mixed Vegetable Paratha!
Nutritional Information (per serving)
| Nutrient | Amount per serving (1 paratha) |
|---|---|
| Calories | ~200-250 kcal |
| Carbohydrates | ~35g |
| Protein | ~5g |
| Fat | ~8g |
| Fiber | ~4g |
| Sodium | ~200mg |
| Vitamin A | ~15% of the daily value |
| Vitamin C | ~10% of the daily value |
Tips for Best Results
- Use fresh vegetables: Fresh, seasonal vegetables will give the filling the best taste and texture. Feel free to experiment with other veggies like spinach or bell peppers.
- Resting the dough: Allowing the dough to rest ensures it becomes more elastic and easier to roll out without tearing.
- Customize the spice level: Adjust the quantity of green chilies and red chili powder based on your heat tolerance.
- Roasting with ghee: For an authentic taste and crispy texture, don’t skip the ghee while roasting the parathas.
Conclusion
Mixed Vegetable Paratha is a versatile and delicious flatbread that combines the goodness of whole wheat flour and a medley of vegetables. This recipe is perfect for those looking to enjoy a healthy yet satisfying meal. The crispy golden crust and soft, flavorful filling make it a favorite in Indian households. Serve it with your favorite raita, pickle, or curry for a complete and delicious meal!
