Mixed Vegetable Paratha
This paratha provides a good balance of vitamins and minerals which can support overall health. It’s beneficial for maintaining energy levels and digestive health.
1 Piece
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Nutrients: Provides essential vitamins and minerals from a variety of vegetables.
High Fiber Content: Supports digestive health and helps maintain healthy cholesterol levels.
Protein Boost: Whole wheat flour and vegetables provide a good amount of protein.
Antioxidant Properties: Vegetables like spinach and bell peppers are rich in antioxidants.
Energy Sustaining: Complex carbohydrates from whole wheat flour provide sustained energy.
220 kcal
in 131g
Protein:
5g
Fats:
8g
Carbs:
30g
Cholesterol:
0mg
Sodium, Na:
200mg
Potassium, K:
300mg
Mixed Vegetable Paratha is a delicious and nutritious Indian flatbread packed with the goodness of assorted vegetables. Perfect for breakfast, lunch, or a wholesome snack, this paratha offers a blend of flavors and essential nutrients. It’s a great way to incorporate more vegetables into your diet while enjoying a hearty meal.
Ingredients
4
half cup Carrots, Fine Diced
half cup Spinach, Fine Diced
half cup Bell Peppers, Fine Diced
half cup Potatoes, Fine Diced
half cup Onions, Chopped
1 cup Whole wheat flour
2 tbsp Oil
half teaspoon Cumin seeds
half teaspoon Turmeric powder
half teaspoon Red chili powder
half teaspoon Garam masala
half teaspoon Salt
half teaspoon Ajwain
Water as per needed
Tips
Feel free to use any other vegetables you prefer or have on hand.
For a lower-fat version, you can cook the parathas without oil.
Directions
Prepare the Dough: In a mixing bowl, combine whole wheat flour, a pinch of salt, and a little water. Knead to form a smooth and soft dough. Cover and let it rest for 15 minutes.
Prepare the Filling: Heat oil in a pan over medium heat. Add cumin seeds, and once they start to sizzle, add onions. Sauté until onions are translucent. Add carrots, bell peppers, potatoes, and spinach. Cook until the vegetables are tender. Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for an additional 5 minutes. Let the mixture cool.
Assemble the Parathas: Divide the dough into equal portions. Roll out each portion into a small circle. Place a portion of the vegetable filling in the center, fold the edges over to cover the filling, and roll out gently to form a flatbread.
Cook the Parathas: Heat a tava or griddle over medium heat. Place the rolled-out paratha on the hot griddle. Cook for 1-2 minutes on each side, brushing with a little oil, until golden brown and crispy.
Serve: Serve hot with yogurt, pickles, or any side of your choice.
Notes
People with gluten intolerance or those on a low-carb diet should avoid consuming this paratha due to the whole wheat flour.
Additionally, individuals with specific dietary restrictions related to certain vegetables should tailor the recipe accordingly.
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