Mixed Vegetable Parantha


Whole Wheat Flour grated 1 cup

Cauliflower grated 1 cup

Bottle gourd (lauki / doodhi) grated 1 cup

Green capsicum grated 1 cup

Potato boiled, peeled and grated 1 medium

Wheat flour (atta) 2 cups + for dusting

Cumin seeds 1 teaspoon

Dried pomegranate seeds (anardana) 1 tablespoon

Black peppercorns 1 teaspoon

Oil 2 tablespoons

Cumin powder 1/2 teaspoon

Dried mango powder (amchur) 1 teaspoon

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Salt to taste

Asafoetida a pinch

Oil for cooking


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.

Pic Source: Google

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