Mix Veg Parantha

Parantha/ Paratha is very popular North Indian Breakfast meal specially in Punjab. Parantha is an amalgamation of the words parat and atta which means layers of cooked dough.

It is one of the most famous popular unleavened flat breads in the northern part of India and is made by pan frying the whole wheat dough on tawa/ griddle. The parantha usually contains ghee or cooking oil which is also layered on the freshly prepared parantha. Paranthas are usually stuffed with boiled potatoes, leafy vegetables, cauliflower, cottage cheese/ panner, radish, onions. Today I am going to show you how to make mix vegetable parantha's using simple ingredients and easy to make. They are best for kids lunch box as usually kids try to avoid eating vegetable and you can make them eat without any hassles and it taste yum and they will never know that they have eaten vegetables.


This post is dedicated to my niece, who loves this parantha and to Priya and Sowmya - Nivedhanams Blog who are hosting the event Healthy Diet - Lunch Box Recipe and to Lisha Arvind of Nandoo's Kitchen for the event Healthy Breakfast. As you know our kids dont eat vegetables without making any fuzz, even my niece has issues with eating onions, carrots and such other vegetable. She loves to eat potatoes, bhindi and if i give her carrot or any other vegetable she would remove it out. As like all kids she loves aloo parantha, but giving carbs daily is not my choice. I tried to stuff vegetables and make parantha but she will remove stuffing and eat only outer layer then i got idea why not mix up everything and i was amazed for the first time she said masi today's lunch box was not enough. It was a hit in her circle and she demanded it should be given twice a week.

Preparation time : 10 mins
Cooking time : 15 mins
Makes : 8 small size i.e. 5 " / 4 large size parantha

Ingredients :
1 cup whole wheat flower
2 medium carrot
1/4 small cabbage
2 large onion
1" ginger grated
3 cloves garlic minced
4 medium green chillies minced
2 tbsp + more Ghee for frying
2 tbsp chopped corinader
1 tsp Haldi
1 tsp Jeera
1 tsp ajwain
Salt to taste

Method :

1. Peel and wash carrots, onions. Grate carrot, onion, cabbage in food processor.
2. Add in ginger, garlic, chillies, salt, 2 tbsp ghee, spices and flour.
3. Use pulse technique to knead the dough. It might look as if dough is falling apart. Remove on plate and knead the dough will come together.
4. Alternatively if you don't have food processor grated all veggie fine add in rest ingredients and bind atta. As you bind the water from vegetables will help to bind the dough.
5. Divide dough into lemon sized balls for small and tennis ball sized ball for large parantha.
6. Roll out parantha into 5'' diameter and about .5 cm thick. If  you find difficult to roll or sticks to rolling pin use wheat flour for dusting and roll. OR place in between to sheets of grease proof paper or butter paper and roll.
7. Heat tawa/ griddle and cook the parantha on both sides using ghee till crisp and brown spots appears on both sides.
8. Pack in aluminium foil. If you wish can spread cheese and serve.