Paratha is a easy, healthy flat bread with goodness of vegetables, is a meal in itself! It is quite a filling meal to suit any time of the day…. be it breakfast, lunch or snack! Ever since i tried frozen Deep brand Veg Paratha, I’m in love with it… they were so handy for a quick morning breakfast or quick lunch box fix. I know too much of these store bought stuff is not good, so made an attempt to try the same at home. Did have success matching the taste… then started making huge batch over weekends and freeze them for future use. Thaw them over a tawa or microwave before serving and they are good to go. Unlike regular chapati which tend to become hard in this cold weather… these parathas remain soft for a long time making them great for kids lunch box. Hey, here’s a solution to feed those tough kids who run away from vegetables….:-D 🙂 🙂
MIXED VEGETABLE PARATHA RECIPE / HOW TO MAKE PARATHA? / MIX VEG PARATHA RECIPE / VEGETARIAN PARATHA / NORTH INDIAN RECIPES / FLAT BEAD RECIPES / HOW TO FREEZE PARATHA / STUFFED PARATHA RECIPE / LUNCH BOX RECIPES / KIDS RECIPES / SNACK RECIPES / BREAKFAST RECIPES / KIDS LUNCH BOX RECIPES / STUFFED VEGETABLE PARATHA RECIPE / STEP BY STEP PICTURES PARATHA RECIPE
|Ingredients for the dough|
|Wheat Flour||2 cups|
|Water||1 cup (approx) It may drink more depending on the brand used.|
|Ingredients for spice mix|
|Coriander seeds (raw)||1 teaspoon|
|Cumin seeds||1 & 1/2 teaspoons|
|Ingredients for the stuffing|
|Onion||1 cup (chopped)|
|Green Chili||1 (finely chopped)|
|Ginger||1 teaspoon (finely minced)|
|Garlic||2 cloves (finely minced)|
|Potato||1 medium size|
|Mixed Vegetables (Carrot, Beans, Corn)||1 cup (finely chopped) * See Notes|
|Turmeric powder||1/4 teaspoon|
|Red Chili Powder||1/2 teaspoon|
|Salt||3/4 teaspoon (or to taste)|
|Oil (for saute)||1 tablespoon|
|Oil (for toasting paratha)||6 teaspoons (1 teaspoon for each paratha)|
|Ghee (for drizzle)||1-2 teaspoons (optional)|
To make the spice mix
I used a mortar & pestle to grind mine. If can use a coffee grinder/spice grinder/ mixer. Add the raw coriander seeds and cumin seeds. Crush them roughly to a coarse texture and keep it ready. (Do not grind to a fine powder, we want little pieces of them)
In a bowl combine wheat flour, salt & oil. make a crubly mixture and then slowly add luke warm water to form a soft dough all smooth and non sticky. (I’ve mentioned about one cup water for 2 cups of flour- it may drink more or less depending on the brand- add little by little and adjust) Once done, cover with a kitchen towel and let it rest for 20 – 30 minutes.
Mean while boil a potato, peel the skin and mash well. You may grate or mash. I’ve used quick frozen pre-cut veggies which I microwaved for a minute over high power with some water. If using fresh vegetables, then finley chop them and steam them for 5 minutes to cook through.
Heat some oil in a pan and add the ground spice mix and fry till nicely browned. Add chopped onion, green chili, garlic & ginger. Fry them till translucent.
Now add the steamed vegetables followed by the mashed potato. Add in turmeric powder, chili powder and salt.
Lightly fry the mixture to make it free of all water content. Switch off and add the chopped coriander leaves. Mix and let it cool completely. Divide the dough into equal portions (with 2 cups of flour will roughly yield 6 -8 parathas, depending on the size) Divide the stuffing accordingly and make them into little balls. Strech one of the dough ball to make a deep cup, stuff with the veggie mixture.
Gather around to make a dumpling, seal it completely.
Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture out of it- roll it out gently) Repeat the process for rest of the dough and finish.
Heat a tawa or fry pan and toast the paratha over medium flame. Cook for few seconds and then flip to the other side.
Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. (Just before serving drizzle little ghee for more flavor)
Serve the paratha with choice of gravy or plain raita. In my case i planned on freezing my parathas, so let them cool completely over a paper towel. Then stacked them by separating with butter papaer/ parchment paper- selaed them in a freezer friendly ziploc for freezing. They are good for more than a month in the freezer or longer…. usually thaw them over low flame on a tawa or microwave for few seconds.
Sid likes this a lot and in the early morning rush, it comes very handy to pack a lunch box. You don’t even need any side or dip… they taste good plain! I follow the same steps and try different stuffing each time… aloo / paneer / gobi paratha are some of our favorites.
- Makes 6-8 parathas
- I’ve used quick frozen vegetables(carrot+beans+corn)combo. You can use veggie of your choice. Usually carrot, potato, beans go well… in my case corn is for sweetness. Of course store bought cut vegetables are slightly bigger in size, but once you steam and cook over tawa they mash a bit making them perfect for paratha.
- Do not skip the spice powder, it adds that kick to each bite. Also try to ground them to a coarse texture.
- Brush it with ghee before serving and even a very tough picky kid will ask for a second serve!
- Freezing is just an option for working parents but do try them fresh too! 😛