Vegetable Paratha

    It is a traditional panjabi dish and is very easy to make and also its yummy and mouth watering. It is healthy dish for breakfast. Preparation time : 20 – 25 minutes Cooking time : 10 – 15 minutes Total Time : 30 – 40 Course : Breakfast

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    • oil / butter
    • 3 cups whole wheat flour (gehun ka atta)
    • 2 tablespoon melted ghee
    • salt to taste
    • 2 tablespoon grated panner / Cottage cheese (optional)
    • 2 tablespoon grated carrot
    • 1/4 teaspoon ginger paste
    • 2 tablespoon grated potato
    • 1 tablespoon finely sliced onion
    • 2 tablespoon shredded cauliflower
    • 1 tablespoon finely chopped coriander
    • 1 teaspoon green chilli paste
    • 1/2 teaspoon red chilli powder
    • 1/2 teaspoon black paper
    • 1/2 teaspoon mango powder
    • 2 teaspoon melted ghee / oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon garam masala


    1. Boil water on high flame and add salt
    2. Add the grated potato and boil for 5-8 minutes or until 80% cooked.
    3. Drain out potato from the water. Keep aside
    4. Take one bowl and Combine the whole wheat flour, ghee and salt in a bowl and mix well.
    5. Add enough water and knead into a semi-stiff dough. Keep dough aside.
    6. Heat the ghee in a pan and Add the cumin seeds.
    7. When the seeds crackle, Add the onions and saute for 1 to 2 minutes Than add the ginger paste.
    8. Now Add the grated carrot , shredded cauliflower and parboiled potato and mix well and saute for 2-3 minutes.
    9. Add chopped coriander,grated paneer and green chillies and mix well and saute for 1 minute.
    10. Add the grated potatoes, salt, Red chilli powder,chopped coriander,garam masala, dry mango powder and mix well and cook for 1 to 2 minutes.
    11. Now rest it for 5 to 10 minute.
    12. Knead the dough for a few minutes on a lightly greased surface to make it soft and pliable.
    13. Make small balls of the dough and make it slightly thicker than chapattis in a circle form.
    14. Place a little of the vegetable stuffing on the center of the dough. After this, roll the dough into a ball. Seal the edges completely so that the stuffing does not come out. Flatten the dough balls, and press them thin with both hands in the form of a circle. Take care that the stuffing does not come out.
    15. Heat the tawa and Spread little oil or butter on it and cook the paratha over low heat. After a few minutes, turn the paratha and spread butter/oil on the other side. Continue cooking both sides, until the color of the Paratha becomes golden brown.
    16. Now Remove paratha from the tawa and serve with curd.

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