Stuffed Vegetable paratha

For dough: 

• 1 1/2 cup maida  
• 1 1/2 cup whole wheat flour  
• 1 tsp ghee  
• salt  

 

Paste:

• 3 green chillies  
• 2 tablespoons chopped coriander  
• 2" Ginger  

 

For the stuffing :

• 3 carrots, finely chopped  
• 1 small cauliflower, finely chopped  
• 2 potatoes, finely chopped  
• 1 cup green peas  
• 1 tsp cumin seeds  
• 4 tsp grated cheese  
• 2 green chillies, chopped  
• 2 tsp chopped coriander  
• 2 tsp ghee  
• salt to taste  

 

For cooking:

Ghee 

 

 

Preparation: 

Dough:

  

1. Sieve the flours with the salt. 

2. Add the ghee and mix well. Add enough water and make a semi-soft dough. 

  

Stuffing:

1. Heat the ghee and fry the cumin seeds until they begin to crackle. 

2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame until the vegetables become soft. 

3. Alternatively, cook in a pressure cooker without adding any water. 

4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well. 

  

Method:

1. Knead the dough and divide into 20 portions. 

2. Roll out each portion of the dough into a small thin round with the help of flour. 

3. Spread a little filling on one round, cover with the other round and press well. 

4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. 

5. Serve hot. 

Mint Paratha with Corn Stuffing

For the dough 

• 1 1/2 cup Maida  
• 1 1/2 cup whole wheat flour  
• 1 tsp ghee  

 

Mint Chutney

• 2 tsp mint leaves  
• 1 tsp lemon juice  
• ½  tsp cumin seeds    
• 3 green chillies  
• salt  

 

For the stuffing 

• 1/2 cup finely chopped cabbage  
• 1 1/2 cup fresh or frozen corn, cooked  
• 2 potatoes, peeled and chopped  
• 1 onion, chopped  
• juice of 1 lemon  
• ½  tsp garam masala  
• 1 tsp chopped coriander  
• 1 tsp ground green chilli  
• 1 tsp sugar  
• oil  
• salt   

Preparation:

 

Dough  

1. Mix the flours, ghee and the mint chutney and make a soft dough, adding water if necessary. 

2.  Divide and Roll out each equal portion into a very thin round.

Stuffing 

 

1. Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water. 

2. Crush the cooked corn. 

3. Heat the oil and add the potatoes, sprinkle a little water, cover and cook until soft. 

4. Add the cabbage and onion and cook for 1 minute. 

5. Add the corn, lemon juice, garam masala, coriander, green chilli, sugar and salt and cook for 1 minute. 

  

Method

 

1. Put 2 tablespoons of the stuffing in the centre of each dough round. 

2. Cover with another round and seal the sides. 

3. Brush lightly with ghee and cook on a hot tawa (griddle) on both sides until    parathas are done.

4. Serve hot.