Mixed Vegetable Parantha

" frameborder="0" allowfullscreen>

Ingredients list for Mixed Vegetable Parantha

• 1 cup Carrots grated
• 1 cup Whole Wheat Flour grated
• 1 cup Cauliflower grated
• 1 cup Bottle gourd (lauki / doodhi) grated
• 1 cup Green capsicum grated
• 1 medium Potato boiled, peeled and grated
• for dusting Wheat flour (atta) 2 cups +
• 1 teaspoon Cumin seeds
• 1 tablespoon Dried pomegranate seeds (anardana)
• 1 teaspoon Black peppercorns
• 2 tablespoons Oil
• 1/2 teaspoon Cumin powder
• 1 teaspoon Dried mango powder (amchur)
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• to taste Salt
• a pinch Asafoetida
• for cooking Oil

Method

1. Dry roast cumin seeds, dried pomegranate seeds and black peppercorns in a small non-stick pan for 2 minutes. Cool and crush with a rolling pin and keep aside.
2. Heat oil in another non-stick pan. Add carrot, cabbage, cauliflower and bottle gourd and sauté for 6-8 minutes. Add cumin powder, dried mango powder, red chilli powder, turmeric powder, salt and green capsicum and mix well. Sauté for 1-2 minutes. Transfer the mixture into a bowl. Add the crushed masala and potato and mix well. Set aside to cool.
3. Lightly roast asafoetida in a small non-stick pan.
4. Put wheat flour in a bowl. Add a little water to the asafoetida and mix and add this to the wheat flour. Add water as required and knead into soft dough.
5. Heat a non-stick tawa.
6. Divide the dough into equal portions and shape each portion into a ball. Further shape each ball into a katori and stuff the vegetable mixture into it. Seal the edges and shape it into a ball again. Dust with a little dry flour and roll into a parantha.
7. Place the parantha on the tawa and cook for a minute. Apply a little oil and flip. Apply a little oil on the other side too and cook flipping sides till both sides are evenly cooked and golden.
8. Transfer onto a serving plate and serve hot.

Nutrition Info