Mix Veg Paratha without Stuffing | Mixed Vegetable Paratha

Mix Veg Paratha without Stuffing is an unleavened Indian flatbread made using whole wheat flour, vegetables, herbs, and mild spices. It can be served for breakfast, lunch, or dinner.

Paratha is a popular unleavened Indian flatbread made using whole wheat flour, local masalas, and vegetables of choice. Normally when you hear the word ‘paratha’, it is always associated with Aloo Paratha (one that is stuffed with boiled potato stuffing)

In India, there are many different kinds of flatbreads made in various ways – either stuffed, layered, or plain.

I have already shared the recipe for stuffed aloo paratha with crucial tips to make parathas with utmost ease. Today’s recipe is tweaking the traditional preparation and hassle-free method.

mix veg paratha without stuffing

About Mix Veg Paratha without Stuffing

Mix Veg Paratha without Stuffing is made by mixing mixed vegetables directly into the flour along with spices and herbs.

If you are a beginner, making stuffed parantha can be very intimidating as they involve a few steps – make the stuffing and dough separately, put a ball of the stuffing inside the dough, seal it properly, and roll out a paratha. Also, most of the time filling comes out and would be really messy while stuffing and rolling them out.

There is no need to make the stuffing separately and the dough separately. All the ingredients go into one bowl and make a soft dough of it. Though the paratha is made without stuffing, it has the same flavors as the stuffed one.

The main difference is in the way they are folded and rolled which gives a flaky exterior and a soft inside. I have made the parathas in a triangle shape.

The best part of this recipe is that you don’t have to fret about the perfect shape. Roll in any shape you like.

This recipe is just a guide. The taste of these parathas will depend on the veggies and spices used. So do choose only the ingredients you like.

Since these parathas are layered and thick, they remain soft for a long time. So, they are great to be packed in a lunch box, picnic, road trip, or traveling.

Reasons to try

Easy, quick, and tasty.

Fail-proof recipe.

Non-stuffed parathas.

Tastes great on their own.

Highly nutritious.

After school snacks for toddlers and kids.

A good way to include veggies in the diet for kids.

Easily customizable.

Can have it any time of the day.

Vegan.

Loved by all age groups – kids to adults.

Pro Tips

1. Choice of vegetables: I highly recommend veggies that cook quickly and do not release too much moisture.

2. If you do not like the crunchy vegetables, you can boil/pressure cook or stir fry the vegetables (grated) slightly before adding them to the flour.

3. Since the veggies release water and boiled potato adds its own binding quality to the flour, you will need to add very little additional water for kneading.

4. The most important tip when it comes to a parantha without stuffing is the dough should be perfect. Knead the dough until soft, elastic, and pliable. If mistakenly, the dough is very soft that it sticks to your fingers, add some more dry whole wheat flour and knead.

5. Rest the dough for a minimum of 15 minutes and a maximum of 30 minutes before you start making the paratha. This helps the gluten to form and helps the dough be stretchy.

6. Do not rest the dough for a very long time. It will make the dough very soft and sticky.

7. After resting the dough, knead again for a minute. This develops elasticity and further helps with the stretchiness of the dough and when you roll it out, it prevents the dough from cracking at the seams.

8. Don’t roll the parathas too thin. Parathas are meant to be thicker than roti.

9. Place the rolled paratha on a hot tawa and cook/roast on medium flame. If the flame is low, the parathas will turn out crisp and brittle like papad. And, if the flame is high, the outer layer of the paratha will get brown spots quickly but will be uncooked from the inside.

10. Fat: Normally parathas are prepared using oil or ghee while cooking and topped with butter before serving. You can use any fat you like.

11. You can use curd or buttermilk in place of water to make mixed vegetable dough. It enhances the taste and makes parathas softer and long-lasting.

12. To make the mixed veg parathas low in calories, roast them with little or no oil.

13. While cooking the second paratha and so on, wipe the tawa (skillet) with a kitchen towel or tissue paper to remove the burnt wheat flour particles.

14. If you want to make the parathas for breakfast and want to save time, you can steam or boil the veggies in a pressure cooker or steamer the night before. The next morning they can be mashed and then mixed into the whole wheat flour.

15. If making for small kids then you can reduce the quantity of red chili powder and skip adding green chilies and garam masala.

Ingredients

Flour: To make parathas, I use whole wheat flour.

You can also mix in a little chickpea flour/besan, it makes the parathas crispier.

Fat: oil, ghee, or butter.

Vegetables: onion, potato, carrot, and fenugreek leaves.

Herbs: coriander and mint leaves.

Spices: turmeric powder, red chili powder, coriander powder, cumin powder, chaat masala, and kitchen king masala or garam masala.

Seasoning: salt.

Other Ingredients: carom seeds (ajwain), ginger, and green chilies.

Carom seeds add a unique flavor and also help in digestion.

How to make Mix Veg Paratha

Pre-prep

Boil the potato. Peel and grate it.

Pluck the leaves from the stems. Rinse them a couple of times to get rid of the dirt. Drain and shake off the excess water. Chop the methi leaves.

Coarsely crush ginger and green chilies in a mortar and pestle or a smooth paste in a chutney jar.

Making the Dough

1. In a wide bowl, add the grated potato, grated carrot, chopped fenugreek leaves, chopped onions, ginger-green chili paste (coarsely crushed using mortar-pestle), chaat masala, turmeric powder, red chili powder, coriander powder, cumin powder, carom seeds, finely chopped coriander leaves (cilantro), chopped mint leaves, Kitchen king masala or garam masala, and salt to taste.

2. Mix well using your fingers and keep it aside for 10 mins.

The rest time will make the vegetables release some water.

3. Add whole wheat flour and mix well with your fingers without adding water.

Because of the moisture, the flour will come together.

4. Sprinkle little water and mix everything until it forms a homogenous mass.

5. Keep adding little water or wet your hand and knead until it forms a smooth dough.

The dough should be soft but not sticky.

6. Pour 2 tsp oil and knead again for a minute.

The oil improves the dough’s stretchability and also keeps the dough hydrated.

7. Once the dough is ready, pour a little oil and spread it over the dough.

The greasy layer will prevent the dough from drying out.

8. Cover the bowl with a kitchen towel or a lid and rest the dough for 10-15 minutes.

Roll the Paratha

9. After the rest period, knead the dough again for 30 seconds to smooth it out a bit.

If the dough looks soft and is sticky at his stage, then add some dry whole wheat flour and knead well again.

10. Divide the dough into equal portions of equal size and roll each portion between fingers to make a smooth ball.

The size of the balls depends on the size of your tawa and personal preference.

11. Take a ball of dough and flatten it between the palms. Place the flattened dough on the rolling board and dust it with some dry flour. Keep the remaining balls covered with cloth to prevent them from drying out.

Meanwhile heat tawa (skillet) over medium flame.

12. Using a rolling pin, roll it into a 5-inch circle.

13. Brush oil or ghee on the circle, sprinkle a little dry flour on the circle, and fold to make a semi-circle.

The combination of fat and dry flour gives paratha the layers.

14. Brush oil or ghee once again and then fold the dough to form a triangle.

15. Dust again and roll into a thick paratha.

If the dough is sticking while rolling, dust the surface of your dough with dry flour.

Roast the Parathas

16. Dust off the excess flour from the surface of the rolled paratha before placing it on the tawa. Cook until you see tiny bubbles on the top surface. Then, flip it with a flat spatula or tongs.

Ensure the tawa is hot and cook the parathas on medium flame.

If you use more dry flour, it will burn and form browned wheat flour particles on the paratha.

17. Let the second side half cook. Flip again.

If the paratha is rolled perfectly, after the first or second flip, the paratha will start puffing up. Even if it does not, don’t worry, it will still taste good.

18. Pour oil and spread it all over the paratha. Flip.

19. Apply oil on the other side too.

20. Sometimes the edges of the paratha are not cooked well. So, press the paratha edges with a flat spatula and roast the parathas until browned and cooked well.

21. Transfer the paratha onto a plate.

Continue to make the rest of the parathas and stack them up in a roti basket or casserole.

Serving Suggestions

Mix Veg Parathas do not need any special side dish as they taste great on their own. If required, you can relish with plain curd, pickle, raita, tomato ketchup, or green chutney.

I often make masala curd as a dip by adding red chilli powder, cumin powder, salt and chaat masala to the curd and whisk well. Sometimes, I add sugar for a hint of sweetness.

To excite kids, spread jam over the paratha and roll it. They will love it.

Parathas are perfect for scooping up dry or gravy Indian sabzis. I have shared a few recipes on the blog and mentioned the same below.

Storage Suggestions

Mix Veg Parathas taste the best when eaten fresh right out of the griddle. But you can also store the leftovers.

You can store the leftover parathas in the refrigerator for 4-5 days. Cool them completely and transfer them to an airtight container and refrigerate.

If you prefer to prep beforehand, you can prepare the dough a day before and refrigerate it in an airtight container. The dough can be stored for 2-3 days. It saves time and a quick meal gets ready within minutes.

How to freeze the Mix Veg Parathas?

Half cook (for about 15 seconds on each side) the parathas from both sides on medium flame without using any fat. Remove the partially cooked parathas onto a plate and cool them down completely.

Layer the parathas one above the other by placing a layer of wax/butter paper in between each one. Pack with aluminum foil or put the complete stack of parathas in a Ziploc bag. Remove any air pockets and seal the bag properly before refrigerating. It will last in the fridge for up to a week and in the freezer for about 1-2 months.

Reheat before serving: Thaw the parathas over the kitchen counter and let them come to room temperature. Remove the butter paper and place it on a heated tawa/skillet and roast it from both sides by applying oil or ghee.

More Related Recipes

Plain Paratha

Methi Palak Paratha

Aloo Palak

Mix Veg Dry

Paneer Butter Masala

Matar Paneer

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Recipe Card

Mix Veg Paratha without Stuffing | Mixed Vegetable Paratha

Author: Santosh Allada
Mix Veg Paratha is an unleavened Indian flatbread made using whole wheat flour, vegetables, fenugreek leaves, herbs, and mild spices. It can be served for breakfast, lunch, or dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6 parathas

Ingredients
  

  • 1.5 cups Whole Wheat flour
  • 1/4 cup Fenugreek leaves (methi leaves)
  • 1 medium Boiled potato (grated)
  • 2-3 tbsp Onion (finely chopped)
  • 2-3 tbsp Carrot (grated)
  • 1 inch Ginger
  • 2-3 numbers Green chilies (adjust as per taste)
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Red Chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder (optional)
  • 1/4 tsp Kitchen king masala or garam masala
  • 1 tsp Chat masala
  • 2 tbsp Coriander leaves
  • 1 tbsp Mint leaves
  • Oil as needed (to knead the dough and roast the parathas)
  • Water as needed (to knead the dough)
  • Salt to taste

Instructions
 

Making the Dough

  • In a wide bowl, add the grated potato, grated carrot, chopped fenugreek leaves, chopped onions, ginger-green chili paste (coarsely crushed using mortar-pestle), chaat masala, turmeric powder, red chili powder, coriander powder, cumin powder, carom seeds, finely chopped coriander leaves (cilantro), chopped mint leaves, Kitchen king masala or garam masala, and salt to taste.
  • Mix well using your fingers and keep it aside for 10 mins.
  • Add whole wheat flour and mix well with your fingers without adding water.
  • Sprinkle little water and mix everything until it forms a homogenous mass.
  • Keep adding little water or wet your hand and knead until it forms a smooth dough.
  • Pour 2 tsp oil and knead again for a minute.
  • Once the dough is ready, pour a little oil and spread it over the dough.
  • Cover the bowl with a kitchen towel or a lid and rest the dough for 10-15 minutes.

Roll the Paratha

  • After the rest period, knead the dough again for 30 seconds to smooth it out a bit.
  • Divide the dough into equal portions of equal size and roll each portion between fingers to make a smooth ball.
  • Take a ball of dough and flatten it between the palms. Place the flattened dough on the rolling board and dust it with some dry flour. Keep the remaining balls covered with cloth to prevent them from drying out.
  • Using a rolling pin, roll it into a 5-inch circle.
  • Brush oil or ghee on the circle, sprinkle a little dry flour on the circle, and fold to make a semi-circle.
  • Brush oil or ghee once again and then fold the dough to form a triangle.
  • Dust again and roll into a thick paratha.
  • Dust off the excess flour from the surface of the rolled paratha before placing it on the tawa. Cook until you see tiny bubbles on the top surface. Then, flip it with a flat spatula or tongs.
  • Let the second side half cook. Flip again.
  • Pour oil and spread it all over the paratha. Flip.
  • Apply oil on the other side too.
  • Sometimes the edges of the paratha are not cooked well. So, press the paratha edges with a flat spatula and roast the parathas until browned and cooked well.
  • Transfer the paratha onto a plate. Continue to make the rest of the parathas and stack them up in a roti basket or casserole.
  • Serve the paratha hot or warm along with your favorite dip or curry.

Notes

Veggies are totally of your choice, you can even use thinly sliced cabbage, boiled and mashed green peas, grated beetroot, or grated paneer.
Adjust the quantity of spices as per taste.
Roast the parathas on medium flame.
Use a neutral flavored oil or ghee to roast the parathas.


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