How to make Mixed Vegetable Parantha -
Whole wheat flour kneaded with mixed vegetables, rolled into parantha and cooked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Potatoes (आलू)
Cuisine : Indian
Course : Breads
For more recipes related to Mixed Vegetable Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Chutneychi Poli Amritsari Aloo Kulcha Indori Masala Roti Palak Puri
Mixed Vegetable Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mixed Vegetable Parantha Recipe
Whole wheat flour (atta) 1 cup + fo
Potatoes peeled 2 medium
Cabbage grated 1/2 cup
Bottle gourd (lauki/doodhi) grated 1/2 cup
Carrot grated 1/2 cup
Green capsicum grated 1/2 cup
coriander leaves finely chopped 2 tablespoons
Red chilli powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Asafoetida 1/4 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Oil 2 teaspoon
Ghee for cooking
Method
Step 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.
Step 2
Divide dough into equal portions shaped into small balls. Roll out into thin paranthas dusting with flour.
Step 3
Heat a non-stick tawa. Place parantha on it and cook basting with ghee, till golden from both sides.
Step 4
Serve hot.
Nutrition Info
Calories : 879 Kcal
Carbohydrates : 165.6 gm
Protein : 24.2 gm
Fat : 13.5 gm
Other : Zinc- 5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
