Mix Veg Paratha

I wasn’t fond of eating raw vegetables. My nani was aware of that, so she grated all the vegetables and made this mix veg paratha that tasted so delicious. I still remember the first bite. When I moved into a hostel, she would often pack them with me for my journey. This lockdown, I learned the recipe from my nani’s and it makes me so happy to share it with everyone!


  • For Paratha Filling
  • 1 Cup Carrot (grated)
  • 1 Cup Beetroot (grated)
  • 1/2 Cup Onion (chopped)
  • 1 Small Potato (boiled and peeled)
  • 1 Cup Potatoes (boiled and mashed)
  • 1 Tbsp Fresh Mint (chopped)
  • 1 Tbsp Fresh Coriander (chopped)
  • 2-3 Green Chillies (chopped)
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • Salt to Taste
  • For The Paratha 
  • 1 Cup Wheat Flour
  • Salt to Taste
  • Water as Required


Prep: 25 minutes
Cooking: 30 minutes

  1. To make fillings, in a mixing bowl, add the carrots, beetroot, onion and salt. Mix well and let it rest for 10 minutes. Transfer it in a muslin cloth and squeeze well to remove excess moisture.
  2. Now transfer to a separate bowl and add potatoes, mint, coriander, green chillies, ginger and powdered spices. Add salt to taste and mix well.
  3. To make the paratha dough, in a mixing bowl, add wheat flour and salt. Mix well, add water and knead a semi-soft dough.
  4. To make beetroot paratha, divide the dough into small equal roundels, coat with dry flour and flatten it with your hands. Make a pocket by shaping it into small bowl size, keeping the centre bit thicker than the sides.
  5. Fill a spoonful of vegetable mixture in the cavity or as required but do not overfill. Seal the dough balls by joining the sides together.
  6. Coat the dough balls once again with the dry flour and roll the dough ball into a thick paratha. Use the left forward and right backward motion to roll the paratha while applying pressure.
  7. Cook the paratha on a hot pan or a tawa on both sides until brown spots appear. Apply ghee and flip. Cook on both sides.