Mix Vegetable Stuffed Paratha | Lunch Box Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A very easy and healthy stuffed paratha recipe made with lightly spiced mixed vegetable stuffing. Best served with a refreshing bowl of curd and pickle on the side.

Course: Breakfast, Snack
Cuisine: Indian
Servings: 8 Medium Parathas
Author: Nandita
Ingredients
For Paratha Stuffing
  • 2 tbsp Oil
  • 1 tsp Garlic finely chopped
  • 1/8 cup Onion finely chopped
  • 1/8 cup Capsicum finely chopped
  • 1/8 cup Carrot finely chopped
  • 1/8 cup Beans finely chopped
  • 3/4 cup Potatoes boiled and mashed*
  • Salt to taste
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Black pepper powder or red chili powder
  • 1/4 cup Coriander chopped
For Paratha Dough
  • 2 cups Whole Wheat Flour
  • Salt to taste (optional), I don't use in the dough
  • 2 tbsp Oil or Ghee (optional), I don't use in the dough
  • Water to knead the dough
  • Oil or ghee for shallow frying parathas
Instructions
  1. Knead a medium soft dough with whole wheat flour, salt (if using), oil (if using) and water.

  2. Cover the dough and rest it for 15 to 20 minutes.

  3. For the stuffing, heat 2 tbsp oil in a wide kadhai or a deep pan.

  4. Saute garlic for a minute before adding other ingredients.
  5. Now add onion, capsicum, carrots, beans. Mix well. Cover and cook till they are soft.
  6. Once done, remove the cover and add mashed potatoes, salt, turmeric powder, cumin powder, lack pepper powder and garam masala powder.
  7. Mix well and keep aside to cool.
  8. Divide the dough into 8 equal small dough balls.
  9. Roll each into a medium sized circle and stuff with 2 tbsp of the prepared filling. Close both ends into a square packet (see the video for more details). Roll it a bit with light hands and then cook them on the tawa or a griddle until cooked on both sides.
  10. Cut into two triangles and pack them in the lunch box with spinach and corn sandwich, baked zucchini chips and fruits mainly pomegranate and orange.
Recipe Notes

A few things you can do to make soft parathas:

Make a smooth soft dough (which is neither dry nor sticky)

Rest the dough, covered, for about 15 to 20 minutes

Add a bit of ghee or oil or milk while kneading the dough.

Don’t overcook the parathas.

Cook parathas over medium high heat and quickly. Cooking parathas on very low flame and for longer, makes them chewy and hard.