Mix Veg Paratha | मिक्स वेग पराठा |Chef Sanjyot Keer

Full recipe for Mix veg paratha

Prep time: 30 mins
Cooking time: 25 mins
Serves: 4

For frilling
Ingredients:
• Carrot 1 cup (grated)
• Radish 1 cup (grated)
• Onion ½ cup (chopped)
• Salt a pinch
• Cauliflower 1 cup (grated)
• Potatoes 1 cup (boiled & mashed)
• Fresh Mint 1 tbsp (chopped)
• Fresh coriander 1 tbsp (chopped)
• Green chillies 2-3 no. (chopped)
• Grated ginger 1 tbsp
• Ajwain 1 tbsp
• Powdered spices:
1. Anardana powder 1 tbsp
2. Aamchur powder 1 tbsp
3. Red chilli powder 1 tbsp
4. Coriander powder 1 tbsp
Method:
• In a mixing bowl add the carrot, radish, onion and salt mix well and rest for 10 mins, transfer it in a muslin cloth and squeeze well to remove its execs moisture. Transfer to a separate bowl.
• Add cauliflower, potatoes, fresh mint, fresh coriander, green chillies, ginger, Ajwain and powdered spices, mix well add salt to taste, add the salt just before preparing the paratha.

For paratha
Ingredients:
• Wheat 1 cup
• Salt to taste
• Water as required
• Vegetable fillings
Method:
• In a mixing bowl add wheat flour and salt and mix well add water and knead a semi soft dough.
• Apply oil on the surface to prevent form drying cover it with a damp cloth and rest for 15 mins.
• Divide into small equal roundels, coat with dry flour and flatten I with your hands.
• Make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides.
• Fill a spoonful of vegetable mixture in the cavity or as required but do not over fill it.
• Seal the dough balls by joining the sides together.
• Coat the dough balls once again with the dry flour and roll the dough ball into thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure.
• Cook the paratha on a hot pan or a tawa on both sides until brown spots appear. Apply ghee, flip and cook on both the sides.
• Your paratha is ready to be served, serve hot by Topping it with a blob of butter with chilled curd or chutney of your preference.



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