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Vegetable Parantha

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Ajwain Parantha; Aloo Gobi Parantha; Aloo Palak Parantha; Aloo Parantha; Baida Roti; Chana Dal Methi Paratha; Cheese Parantha; Gobi Parantha; Kerala Parantha; Lachedar Parantha; Palak Parantha; Paneer Parantha; Plain Parantha; Punjabi Mooli Parantha; Pyaaz Ka Parantha; Sugar Parantha; Vegetable Parantha


Atta (whole wheat flour)

2½ cups

Gobi (cauliflower)

100 gm or 1 cup chopped

Gajar (carrot)

100 gm or 2 medium

Aloo (potato)

100 gm or 1 medium

Palak (spinach) leaves

100 gm or 20 - 22 medium to large or ¾ cup tightly packed finely chopped

French beans - chopped

8 - 10

Heaped matar (peas) - fresh or frozen

¼ cup

Hari mirch (green chillies) - finely chopped

1 - 2

Finely chopped adrak (ginger)

½ teaspoonful or ½ inch ginger

Dhania (coriander) powder

1 teaspoonful

Jeera (cumin) powder

1 teaspoonful

Lal mirch (red chilli) powder

½ teaspoonful

Haldi (turmeric) powder

¼ teaspoonful

Garam masala powder

¼ to ½ teaspoonful

Hing (asafoetida) (optional)

a pinch


1½ teaspoonful or as per taste


1 tablespoonful

Water for kneading

1 to 2 tablespoonful or as required

Oil or ghee for roasting paranthas

as required


Rinse, peel and chop the vegetables; steam or boil the chopped vegetables in a pressure cooker or steamer till they are thoroughly cooked. If you are mixing the raw vegetables with water while cooking, then do not discard the water. Some of this water can be added to the dough while kneading. Also you can add this water to make soups or dals.

When the vegetables cool down, then mash with a potato masher; mash very well. Add finely chopped spinach. If you do not have spinach, then you can add other green like amaranth or fenugreek/methi. Add chopped coriander leaves, green chillies and ginger. Add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt. Mix the spices and salt very well with the mashed veggie mixture. Add whole wheat flour/atta. Make a well and add oil or ghee. Bring everything together and start to knead.No need to add water while kneading. Add water only if it is required. Otherwise the dough becomes sticky. In case if the dough becomes sticky then add some more flour. Knead to a smooth dough. Pinch medium sized ball from the dough. Flatten and sprinkle some flour all over it. Gently roll to a size of a chapati or roti. Add more flour if required while rolling.

Place the rolled parantha on a hot tava. When the base is one-fourth cooked, flip; spread some ghee or oil on this side. Flip again when the second side is half cooked. Apply ghee on this side now; flip again a couple of times to get the paranthas browned and cooked well. Make all paranthas this way. Serve vegetable parantha with curd or pickle or topped with butter.

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