Ingredients

The following ingredients have 4 Servings
  • Wheat flour - 1.5 cup
  • Salt - 1/4 tsp
  • Oil - 2 tsp
  • Mixed Vegetable Stuffing
  • Oil - 1 tbsp
  • Onion - 1 (finely chopped)
  • Ginger garlic paste - 1/2 tsp
  • Potato - 2 medium size
  • Peas - 1/4 cup
  • Other mixed vegetables (like carrot, cabbage, capsicum, cauliflower etc - very finely chopped or grated)- 3/4 cup
  • Coriander leaves (finely chopped) - 2-3 tbsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala - 1 tsp
  • Cumin powder - 1/2 tsp
  • Amchoor Powder - 1/2 tsp
  • Carom seeds (Ajwain) - 1/4 tsp
  • Salt - as needed

Instruction

  • Step 1: Make the dough
  • In a bowl, mix together the wheat flour, salt and oil.
  • Add water little by little and make a soft dough.
  • Knead the dough well to make it pliable. Smear the dough ball with 2-3 drops of oil and cover it.
  • Let it rest for at least 20 minutes. In the meantime make the stuffing.
  • Step 2: Make the filling
  • For th filling, I prefer to grate all the vegetables or use a food processor to chop it finely.
  • Microwave the vegetables till it becomes soft.
  • Cook the potatoes and peas till soft. You can pressure cook them or microwave.
  • Heat oil in a kadai and add the carom seeds.
  • Add the grated/chopped onions and saute for few minutes.
  • Add the ginger garlic paste and saute for a minute.
  • Next add all the spice powders and fry for about 30 seconds.
  • Add the vegetables, mashes potatoes, peas and required salt.
  • Mix everything well and switch off.
  • Step 3: Make the parathas
  • Cool the stuffing a bit and then make lime sized balls with it.
  • Make balls with the dough about the same size.
  • Take one dough ball and roll into a small circle.
  • Place a ball of stuffing in the center of the rolled out dough.
  • Gather all the corners of the roti and pinch it together in the top.
  • The stuffing has to be completely covered with the dough. Remove any excess dough.
  • Do the same with the rest of the dough and stuffing balls.
  • Take this stuffed ball and roll it out gently. Use some dry flour to prevent sticking.
  • Roll out from all the sides until you have a 6" circle.
  • Step 4: Cooking the parathas
  • Heat a tawa/griddle and put a rolled out paratha on it.
  • When you see white spots, flip it.
  • Spread 1 tsp of ghee/oil on top.
  • When the lower side cooks and gets some brown spots, flip it.
  • Apply some ghee/oil on the other side too.
  • Make the rest of the parathas.