Categories: Parata

Ingredients

• For dough:
• Whole wheat flour/atta: 1.5 cups
• Warm water: Around 3/th cup
• Salt 1/2 tsp
• Oil: 1.5 tsp
• For stuffing:
• Beetroot: 1 small piece (skinned)
• Ginger: 1 inch piece
• Carrot: 1 medium sized
• Chow chow: 1 small piece(skinned)
• Cucumber: 2 inch piece
• Potato: 1 medium (skinned)
• Green chilli : 2 nos
• Salt: According to taste
• Other ingredients: 
• Whole wheat flour: for dusting
• Oil: 1 tsp for shallow frying each paratha
• Butter: 1 dollop on each paratha (optional, for serving)

Directions

1. For the dough:

2. Mix all the ingredients mentioned & make a smooth pliable dough. Let it rest for 60mins.

3. For parathas:

4. Grate all the ingredients mentioned for the stuffing. Mix them. (I minced them using my chopper. Super fast & perfectly done). Add salt. Squeeze out as much as water possible from the vegetables.

5. Knead the dough again & make 8 balls (approximately).

6. Roll each ball a little & put a tbsp of stuffing in the center of the rolled dough.

7. Cover the stuffing with the dough & seal the edges (refer to picture below)

8. Dust the stuffed ball & roll them into 7 inch diameter circle.

9. Heat a griddle. When griddle is hot, place the rolled paratha & shallow fry both sides on a medium-high flame.

10. Repeat the above steps for the remaining dough balls.

11. Serve it with a dollop of butter on top of paratha & a side dish of your choice.

12. I have used most of the vegetables available at hand to make this paratha, like broccoli, cauliflower, cabbage, peas, capsicum, onion, raddish. Try to flavor the vegetables with roasted cumin seeds or ginger or chaat masala etc. Believe any combination of vegetables with a nice flavor makes it a hit at home.

13. Always remember to cook the paratha on a medium high heat. If you cook the paratha on a slow flame, they turn hard.

14. Squeeze out as much as water possible from the vegetables before stuffing them.

15. Parathas could be rolled thick or thin. We prefer our parathas on a thinner side. Hence, I roll it as thin as possible.

16. More the butter, more the better ;)

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