Mixed Vegetable Paratha Recipe/Vegetable Stuffed Indian Flatbread

Mixed vegetable paratha is a delicious shallow fried Indian flatbread, stuffed with a spicy vegetable mixture. It is a popular north Indian dish normally served along with Indian pickles and yogurt. They are perfect for a quick lunch or even in your kid's lunch box.

I had just made some crispy aloo tikkis (full of vegetables and spices) the previous evening with our chai/tea and had some potato mixture leftover. While trying to come up with something quick to make for lunch, as I had a lot of work around the house needed to be done (my boys and my daughter-in-law were arriving next week!!), the word “stuffed parathas” popped in my mind!!

My husband loves stuffed parathas, especially aloo or potato parathas and making this with the addition of leftover aloo tikki masala in it tickled my excitement!! Mixed vegetable paratha it was.

Once the chapatti or paratha dough with whole wheat flour is ready, using leftover vegetables, making stuffed parathas is a breeze. Some Indian pickles, yogurt or any curry on the side and our lunch was ready!!

Do try making aloo tikkis for your evening snack today and stuffed vegetable parathas with the same spicy mixture is a bonus dish you will have. If you are not comfortable with trying to roll the flatbread with all the vegetables in it, you can mash the vegetables to a smooth mixture with a potato masher and then use it as the stuffing.

Other Indian breads you can try are : Easy Bhatura and Biscuit Rotti.

You can enjoy parathas with curries like: Amritsari Chole, Matar Paneer Masala, Mushroom Matar Malai etc.

Yum

Mixed Vegetable Paratha Recipe/Vegetable Stuffed Indian Flatbread

A delicious shallow fried Indian flatbread, stuffed with a spicy vegetable mixture. It is a popular north Indian dish normally served along with Indian pickles and yogurt.

Ingredients

1 cup whole wheat flour/atta
½ cup leftover aloo tikki masala
Salt to taste
Oil for roasting the parathas
Extra flour for dusting

Instructions

PREPARING THE PARATHA DOUGH:

In a mixing bowl, add the wheat flour and salt.
Stir in water in small amounts, mixing gently to form a soft dough. Knead for about 5 minutes.
Keep aside, covered, for about 10 to 15 minutes. This makes the dough pliable.

TO MAKE THE VEGETABLE PARATHAS:

Knead the dough again and make lemon-sized balls.
Take one dough ball, dust it with wheat flour and flatten slightly.
Roll it with a rolling pin to about 4 to 5 inches in diameter circle. The sides should be thinner than the center.
Take about a tablespoon of aloo tikki masala (if you wish, you can mash this mixture ahead of time to make it easier to roll the paratha) and place in the center of the circle of dough.
Bring the sides together to the center and pinch them to seal the stuffing completely.
Dust with flour again and gently roll it to a circle of about 6 to 7 inches in diameter. Do not try to roll it too thin as the stuffing may come out. If it does, just seal with some extra dough.
Heat a flat griddle or tawa. Once the tawa is hot, drizzle some oil over the pan and gently place the rolled paratha on the pan. Drizzle some more oil on top. Cook on medium heat.
Once tiny bubbles start to form, flip the paratha and cook on the other side.
Pour a few drops of oil around the edges of the paratha and cook for a few seconds more, pressing it gently.
Once the paratha is cooked and has golden brown flecks on both sides, remove from the pan.
Continue making parathas with the rest of the dough.
Serve hot mixed vegetable parathas with pickles, yogurt, or any Indian curry like chole, shahi lobia curry etc.

Notes

For a smoother paratha, mash the stuffing of aloo tikki vegetable mixture thoroughly.

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Step-by-step method:

RECIPE FOR ALOO TIKKI MIXTURE here.

Preparing the paratha dough:

In a mixing bowl, add the wheat flour and salt.
Stir in water in small amounts, mixing gently to form a soft dough. Knead for about 5 minutes.
Keep aside, covered, for about 10 to 15 minutes. This makes the dough pliable.

To make the vegetable parathas:

Knead the atta dough again and make lemon-sized balls.
Take one dough ball, dust it with wheat flour and flatten slightly.
Roll it with a rolling pin to about 4 to 5 inches in diameter circle. The sides should be thinner than the center.
Take about a tablespoon of aloo tikki masala (if you wish, you can mash this mixture ahead of time to make it easier to roll the paratha) and place in the center of the circle of dough.

Bring the sides together to the center and pinch them to seal the stuffing completely.

Dust with flour again and make it into a round ball.

Gently roll it to a circle of about 6 to 7 inches in diameter. Do not try to roll it too thin as the stuffing may come out. If it does, just seal with some extra dough.

Heat a flat griddle or tawa. Once the tawa is hot, drizzle some oil over the pan and gently place the rolled paratha on the pan. Drizzle some more oil on top. Cook on medium heat.
Once tiny bubbles start to form, flip the paratha and cook on the other side.

Pour a few drops of oil around the edges of the paratha and cook for a few seconds more, pressing it gently.
Once the paratha is cooked and has golden brown flecks on both sides, remove from the pan.
Continue making parathas with the rest of the dough.
Serve hot mixed vegetable parathas with pickles, yogurt, or any Indian curry like chole, shahi lobia curry.