Mixed Vegetable Paratha | Lunch Recipes | Veg Paratha Recipe | Paratha Recipe | Lunchbox Ideas

whole wheat flour

🥗Healthier: millet flour

💰Cheaper: all-purpose flour

Millet flour is gluten-free and adds a nutty flavor.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables enhance flavor and nutrition.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct taste.

Add 2 teaspoons of oil to a pan.

Add a few cloves of finely chopped garlic and 1 large finely chopped onion; sauté for 2-3 minutes.

Add a few finely chopped beans, 1 medium sized finely chopped carrot, and 1 cup of finely chopped cabbage; ensure all vegetables are finely chopped.

Add half teaspoon of ginger-garlic paste (optional) and 2 medium sized boiled potatoes, roughly mashed; mix everything nicely.

Add salt, half teaspoon turmeric powder, 1 teaspoon coriander powder, and one and a half teaspoons red chilli powder; mix well.

Add 1 teaspoon garam masala and mash the potatoes with the other vegetables.

Add kasoori methi leaves and finely chopped coriander leaves; transfer the mixture to another bowl and let it cool completely.

Once cooled, add 2 cups of atta (wheat flour) to the vegetable mixture and mix; adjust the quantity of atta as needed.

Gradually add water to form a dough; knead for about 5 minutes until soft.

Add a little oil to the dough, rub it all over, cover the bowl, and let it sit for 10-15 minutes.

Divide the dough into equal-sized balls and roll each out to a medium size.

Heat a tawa and place the rolled paratha on it; cook on one side, flip, and add ghee on both sides.

Cook until nice brown spots appear, then remove from the tawa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens