Mixed Vegetable Parantha

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Ingredients list for Mixed Vegetable Parantha

• 1 cup + fo Whole wheat flour (atta)
• 2 medium Potatoes peeled
• 1/2 cup Cabbage grated
• 1/2 cup Bottle gourd (lauki/doodhi) grated
• 1/2 cup Carrot grated
• 1/2 cup Green capsicum grated
• 2 tablespoons coriander leaves finely chopped
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Cumin powder
• 1/4 teaspoon Asafoetida
• 1/2 teaspoon Carom seeds (ajwain)
• to taste Salt
• 2 teaspoon Oil
• for cooking Ghee

Method

1. Mash potatoes in a parat. Add cabbage, bottle gourd, carrot, capsicum, coriander leaves, red chilli powder, cumin powder, asafoetida, carom seeds, salt and 2 teaspoons oil. Mix well and add flour, little by little, and knead into a soft dough. Add few drops oil and rub on dough.
2. Divide dough into equal portions shaped into small balls. Roll out into thin paranthas dusting with flour.
3. Heat a non-stick tawa. Place parantha on it and cook basting with ghee, till golden from both sides.
4. Serve hot.

Nutrition Info