Vegetable Paratha

Paratha
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Delicious paratha

Course: Main Course
Cuisine: Indian
Servings: 2 person
Author: Hitesh Jain
Ingredients
  • Flour 3 cups
  • A large pot of potatoes
  • One cup cut cauliflower
  • Carrot 2 Medium Size
  • Spinach 100 grams
  • French beans- 8-10
  • Peas-half cup
  • Green Chilli-2 Finely Chopped
  • Ginger - One small spoon a griddle A teaspoon coriander powder
  • A teaspoon cumin powder
  • A teaspoon red chilli powder
  • One quarter teaspoon turmeric
  • Half teaspoon garam masala
  • A small spoon of coriander fenugreek
  • Pinch of dough
  • To bake oil parathas
  • A pressure cooker
  • One cup water to boil the vegetables
  • Two cups of water to knead the dough
  • Salt to taste
  • One big spoon coriander finely chopped
  • For decoration
  • Butter Cube
Instructions
  1. - Wash and clean all vegetables thoroughly. Excluding peas (In this season if you do not eat paratha then what to eat)
  2. - Cut potatoes, cabbage, beans, carrots into small pieces.
  3. Put the potatoes, cauliflower, peas, carrots and beans in the pressure cooker and keep the medium on the flame and boil it with a whistle.
  4. - As long as the pressure of the cooker is over, pour the dough into a vessel, add some oil and slowly pour the water and dip the soft dough. (Recipe of Mughlai egg paratha here)
  5. Once the pressure of the cooker is over, open the vegetables and filter them and put them in a bowl and mash well.
  6. Now add finely chopped spinach, chopped green chillies, ginger, green coriander to this mixture.
  7. Then add coriander powder, red chilli powder, cumin powder, garam masala, asafetida and salt and mix well. The spraying season is ready.
  8. Now break 12-15 loaves in equal parts of the flour.
  9. Take a bowl and round it, fill it with a large spoonful mixture in the middle. Close it by pressing it all around.
  10. - Flatten the lot with light hands and put a pallon in it and roll it with a light hand.
  11. Keep fry on medium flame and keep the parathas in it and bake both sides lightly and lightly. Then apply the oil until both sides turn golden.
  12. - In the same way, make the paratha off the remaining ones too.
  13. - Prepare hot food and eat with parathas prepared with curd, chutney and pickle.
Recipe Notes

- While making a paratha filled with Parathas, keep in mind that it can explode in time. That's why you wear them with light hands.

Necessary ingredients:

Flour 3 cups
A large pot of potatoes
One cup cut cauliflower
Carrot 2 Medium Size
Spinach 100 grams,
French beans- 8-10
Peas-half cup
Green Chilli-2 (Finely Chopped)
Ginger – One small spoon (a griddle) A teaspoon coriander powder
A teaspoon cumin powder
A teaspoon red chilli powder
One quarter teaspoon turmeric
Half teaspoon garam masala
A small spoon of coriander fenugreek
Pinch of dough
To bake oil parathas
A pressure cooker
One cup water to boil the vegetables
Two cups of water to knead the dough
Salt to taste
One big spoon coriander, finely chopped
For decoration
Butter Cube

Method

– Wash and clean all vegetables thoroughly. Excluding peas (In this season if you do not eat paratha then what to eat)
– Cut potatoes, cabbage, beans, carrots into small pieces.
Put the potatoes, cauliflower, peas, carrots and beans in the pressure cooker and keep the medium on the flame and boil it with a whistle.
– As long as the pressure of the cooker is over, pour the dough into a vessel, add some oil and slowly pour the water and dip the soft dough. (Recipe of Mughlai egg paratha here)
Once the pressure of the cooker is over, open the vegetables and filter them and put them in a bowl and mash well.
Now add finely chopped spinach, chopped green chillies, ginger, green coriander to this mixture.
Then add coriander powder, red chilli powder, cumin powder, garam masala, asafetida and salt and mix well. The spraying season is ready.
Now break 12-15 loaves in equal parts of the flour.
Take a bowl and round it, fill it with a large spoonful mixture in the middle. Close it by pressing it all around.
– Flatten the lot with light hands and put a pallon in it and roll it with a light hand.
Keep fry on medium flame and keep the parathas in it and bake both sides lightly and lightly. Then apply the oil until both sides turn golden.
– In the same way, make the paratha off the remaining ones too.
– Prepare hot food and eat with parathas prepared with curd, chutney and pickle.
note-
– While making a paratha filled with Parathas, keep in mind that it can explode in time. That’s why you wear them with light hands.
– You can also mix half the quantity of flour in the dough.

Spread the Recipe love

Leave a Reply

Your email address will not be published. Required fields are marked *