Mix Veg Parantha

Ingredients

• Dough
• 1½ cups whole wheat flour (gehun ka atta)
• Salt to taste
• 2 tablespoons oil
• Ghee to cook
• Spicy tomato chutney to serve
• Stuffing
• ½ cup grated cauliflower
• ½ cup grated carrot
• ½ cup shredded cabbage
• ¼ cup grated beetroot
• 4 tablespoons finely chopped French beans
• 2 tablespoons oil
• 1½ teaspoons cumin seeds
• 1 large onion, finely chopped
• 3 teaspoons ginger-garlic-green chilli paste
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 4 tablespoons chopped fresh coriander leaves

Method

1. To make the stuffing, heat oil in a non-stick pan, add cumin seeds and let them change colour. 
2. Add onion, mix and saute till translucent. Add ginger-garlic-green chilli paste, mix and saute for 1-2 minutes. 
3. Add cauliflower, carrot, cabbage, beetroot, French beans and salt, mix well and saute for 3-4 minutes. 
4. Add red chilli powder, turmeric powder and coriander leaves, mix and saute for 1-2 minutes. 
5. Take the pan off the heat and allow the mixture to cool completely.
6. To make the dough, take whole wheat flour in a large bowl. Add salt, oil and ½ cup water, mix and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 
7. Divide the dough into equal portions and shape them into balls. Make a cavity in the centre of each ball and stuff it with a generous portion of the stuffing, bring the edges to the centre and press to seal. 
8. Dust the worktop with some whole wheat flour, place each stuffed dough ball on it and roll into a parantha. 
9. Heat a non-stick tawa. Place a parantha on it and cook on low heat for 2-3 minutes. Flip and apply some ghee on top and cook for 2-3 minutes. Flip again and apply some ghee on top, flip and cook till both sides are evenly golden.  
10. Arrange the paranthe on a serving plate and serve hot with spicy tomato chutney.