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.