Mixed Vegetable Paratha

Mixed Vegetable Paratha :

(All ingredients are underlined)

For the filling :

1. Use 1/2 cup peeled and grated carrots, 1/2 cup finely chopped or coarsely shredded cabbage (I used a food processor to shred), 1/2 cup coarsely ground green peas, and 1/2 cup shredded string beans.

2. Heat 1 tbsp oil in a pan, and add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), 1/4 tsp turmeric powder, 1 onion finely chopped, 1/2 tsp ginger, and 2 tsp finely chopped garlic cloves.

3. Stir fry till the garlic and onion become brownish pink. Add 1 tsp garam masala and stir fry again for a minute. 

4. Now add all the vegetables and mix well. Add salt and crushed green chilies/red chili powder to taste, and 1/2 tsp dry mango powder (amchur).

5. Mix well and stir fry for 5 minutes on a medium flame, turning occasionally, till most of the moisture is absorbed.

6. Keep aside for cooling.

For the dough :

Take 1 & 1/2 cup wheat flour in a kneading bowl. Add 1/2 tsp salt, 2 tsp oil, and use water to knead into a soft dough (just like a chapati dough). Keep the dough aside for 10-15 minutes. 

Preparation :

1. Take 2" ball of the dough and roll it into a 5" big circle. 

2. Place a 3 tbsp of the filling and bring up from all sides and close at the top. Press to flatten a little. Dust with some wheat flour on both sides, and roll into a bigger circle, a few millimeters thick. 

3. Cook on a heated griddle on both sides, into a golden brown color. Spread about 1/2 tsp oil on both sides when cooking. 

4. Repeat for the remaining dough and the filling. 

5. Serve hot with butter, yogurt, and pickle.