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!
Ingredients
- 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
Preparation
Prep: 25 minutes
Cooking: 30 minutes
- 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.
- Now transfer to a separate bowl and add potatoes, mint, coriander, green chillies, ginger and powdered spices. Add salt to taste and mix well.
- To make the paratha dough, in a mixing bowl, add wheat flour and salt. Mix well, add water and knead a semi-soft dough.
- 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.
- 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.
- 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.
- 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.
