Vegetable Paratha!
Stuffed indian flat bread, surprisingly easy!
Difficulty Level: easy
Ingredients
- Makes 12 parathas plus spare filling to make more, or spread on sandwiches.
- for bread:
- 1. 2 1/2 cups whole wheat flour or a mixture of whole wheat and white.
- 2. 2 tablespoons oil/melted butter/melted ghee (i use ghee)
- 3. Pinch of salt.
- for vegetable filling:
- 1. 2 medium potatoes, boiled.
- 2. 2 handfuls cooked frozen peas and/or green beans.
- 3. About 1/2 cup grated cauliflower (food processor does this well) microwaved for one minute.
- 4. 1 grated carrot (same again about food processor)
- 5. Handful cooked sweetcorn mushed.
- 6. Cumin seeds
- 7. One green chilli chopped or spoon of red chilli powder
- 8. Tumeric
- 9. Coriander powder
- 10. 1 finely chopped onion
- 11. A good chunk of ginger, grated or chopped
- 12. Any spice mix, i use chaat masala (available in asian shops)
- 13. Salt to taste
- other things:
- oil/butter/ghee
Instructions
For bread:
1. With your hands, mix salt and oil/butter into the flour.
2. Keep adding drizzles of water while mixing until it forms a softish dough.
3. Knead for a bit until it is smooth, then cover dough with cling film and keep to one side for half an hour.
for vegetables (do this while dough is resting):
1: mash potato and green peas/beans together.
2. Heat oil in a large frying pan and add cumin seeds.
3. Once seeds splutter add onions and chilli and cook until onions are soft.
3. Add ginger and stir for a minute or two.
4. Add tumeric, coriander powder and chaat masala and mix for a minute.
5. Add all the vegetables and make sure they’re coated in spice mix.
keep aside in a bowl to cool down completely.
to make parathas:
1. Break dough into 8-12 equal sized balls and knead for an extra few seconds. Split filling into smaller balls of the same number.
2. Take one ball of dough, flatten and place ball of filling in the middle and fold dough over so it is completely covered. Do the same with rest of dough and filling.
3. Heat a large flat pan on medium heat, roll out a paratha gently so it’s like a flat bread.
4. Cook on dry pan one one side for about a minute, flip and drizzle oil/melted butter on top while other side is cooking.
5. Keep flipping over until there is a fairly equal covering of brown spots.
cook all the parathas the same way.
goes well with ketchup, indian chutneys and plain yoghurt.
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