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Mix Veg Paratha without Stuffing | Mixed Vegetable Paratha

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.