Street Style Mixed Vegetable Parantha

Ingredient

• 2 medium potatoes, boiled, peeled and mashed
• ½ cup boiled and crushed green peas
• ¾ cup grated cauliflower
• ½ cup squeezed grated cabbage
• ½ cup grated carrots
• 2 tablespoons boiled and crushed corn kernels
• 2 tablespoons finely chopped French beans
• 2-3 tablespoons finely chopped onions
• Whole wheat flour dough made with 1½ cups whole wheat flour 
• 2 green chillies, chopped
• 1 tablespoon coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• ½ teaspoon chaat masala
• 1 teaspoon garam masala powder
• Salt to taste
• 2-3 tablespoons chopped fresh coriander leaves
• Whole wheat flour for dusting
• Oil for cooking
• Pickle for serving
• Yogurt for serving

Method

1. Take potatoes in a bowl, add green peas, cauliflower, cabbage, carrots, corn, French beans, onions, green chillies, coriander powder, red chilli powder, cumin powder, chaat masala, garam masala powder, salt and coriander leaves and mix well.
2. Divide the dough into equal portions and shape them into balls. Take each dough ball, make cavity in the centre, place some of the prepared stuffing, gather the edges and seal properly.
3. Dust some whole wheat flour on the worktop and roll out each stuffed ball into a thick parantha.
4. Heat a non-stick tawa. Keep the paranthe, one at a time, on the tawa and cook on medium heat for 2-3 minutes. Flip, drizzle some oil around and cook on other side for 2-3 minutes more.
5. Flip, drizzle some more oil around and cook for 1 minute more.
6. Transfer onto serving plates and serve hot with pickle and yogurt.