Vegetable Stuffed Parantha

Ingredients

2 cups whole wheat flour

Water, as needed

Salt, according to the taste

1/4 cup of chopped peas

1 small onion, finely chopped

1-2 green chilies, finely chopped

1/2 teaspoon cumin powder (or cumin seeds)

1/2 teaspoon turmeric powder

Salt (according to taste)

2 tablespoons olive oil or ghee

1/4 cup of chopped carrot

1/4 cup of chopped beans

1/4 cup of corns

Instruction

1. Start by adding whole wheat flour with a pinch of salt to a mixing bowl. Gradually add water and knead until a soft dough is formed. Cover the dough with a damp cloth and set it aside.

2. For the vegetable filling, heat a pan over medium heat and add oil or ghee. Add cumin powder (or cumin seeds), chopped onions, and finely chopped green chilies. Sauté until the onions become translucent.

3. Add finely chopped carrots, peas, beans, corn, turmeric powder, and salt to taste. Cook the vegetables until they are tender. Once done, set the filling aside.

4. To make the parathas, take a small piece of dough, roll it into a ball, and flatten it. Roll it out into a small circle on a floured surface.

5. Place a spoonful of the prepared vegetable filling in the center of the dough circle. Fold the edges of the dough over the filling to create a pouch and then seal it.

Gently roll out the stuffed dough into a paratha.

7. Warm a pan or tawa over medium heat. Cook the paratha until bubbles appear on the surface.

8. Brush some ghee or olive oil on top of the paratha.

9. Cook until golden and crispy on both sides. Repeat for the remaining parathas.

Comments

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