Saturday, 23 November 2013

Mix Vegetable Paratha

I was surfing through channels the other day and I stopped to watch this recipe on Turban Tadka on FoodFood channel. I loved it and couldn't wait to try. Hence I tried the very next day for my breakfast. I used the vegetables that I had however if you wish you can add potatoes, paneer, capsicum and whatever vegetables you have. Make sure you add all the spices mentioned as it gives a nice flavor to the paratha. Do try it... Happy cooking...




Makes 4 parathas.

Ingredients:

For the stuffing:
Grated Bottle gourd - 1/2 cup
Grated Carrot - 1/2 cup
Grated Cauliflower - 1/2 cup
Green chilli - 1
Grated ginger - 1 tsp
Roasted Cumin powder - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt to taste
Oil - 1 tsp

For the dough:

Whole wheat powder - 2 cups + for dusting
Carrom seeds/Ajwain - 1/2 tsp
Asafetida - 1/2 tsp
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:



Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute.



Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables.



Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.




Flat the dough a little and put the stuffing in it and close and seal the edges. 



Dust some flour and roll out into chapati. 



Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter, pickle or curd.




For the dough:

Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. This gives the dough a distinct flavor. If you do not like asafetida, you can skip it. Rest the dough for 15 - 20 minutes before making the paratha. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute. Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables. Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.

Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter, pickle or curd.

Recipe Source - Turban Tadka on FoodFood Channel

This recipe is off to   CCC # 2 Nov Week 4

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

11 comments:

  1. love the stuffing with all the veggies

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  2. Seems to have turned out very well..and yes this recipe works well for left over subzis as well right..

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    Replies
    1. Yep valli... you can use leftover subzis as well.

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  3. Neatly done Paratha's, looks very tasty!

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  4. Mix veg stuffing must be tasty ! Lovely....

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  5. very healthy and delicious paratha there :)

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  6. A lunch box favorite - I would never have thought of adding bottle gourd to paratha

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  7. love the idea of using bottle gourd in the stuffing! I have never used that to make stuffed parathas. Will try it :)

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  8. Love stuffed parathas and this is surely a right one for the lunch box / travel lunch too/..

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  9. That's an wholesome meal! !@ very colorful n healthy! !@

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