This recipe always comes as a rescue when I am left with very less quantity of vegetables. The end result is yummy as always and of course healthy even and can be enjoyed with curd, chutney or ketchup.
Let us start cooking!!!
Yields: 3 paranthas
Ingredients:
For the filling:
Carrot: 2 tbsp grated
Cabbage: 2 tbsp grated
Capsicum: 1 tbsp finely chopped
Onion: 2 tbsp finely chopped
Salt as per taste
Chat Masala: 1 tsp
Green Chillies: 1 de-seeded and finely chopped
Garlic: 1 clove shredded
Ginger: 1 cm shredded
For the dough:
Wheat Flour: 1 cup
Water: Less than 1/2 cup
Oil: 1 tsp
Salt: 1/2 tsp
Ghee for making the paranthas
Method:
1. Prepare the dough by mixing well wheat flour, oil, salt and water. Make sure the dough is hard as we knead for puris. Keep this dough covered with a muslin cloth for 10-15 minutes
2. Combine all the vegetables, green chillies, garlic and ginger.
3. Keep salt and chat masala handy as we'll adding them while rolling the paranthas.
4. Divide the dough in 3 equal parts. Take one part and again divide it into 2 parts. Roll puri sized small rotis of the 2 parts.
5. Apply ghee on one part and spread the vegetable mixture. Sprinkle salt and chat masala over it. Cover it with another part and seal the edges by pressing edges of both the rotis.
6. With the help of dry flour roll this stuffed dough into a bigger size making sure that the roti layer does not stick to the rolling pin.
7. Heat tawa on high flame and apply some ghee on it. Now put the parantha onto the tawa and cook it for 1/2 minute on low flame. Then flip it and increase the flame and let it cook for another minute. Now apply ghee on both sides and cook till the color changes to light brown.
8. Similarly cook the other paranthas.
9. Serve hot!!!
Tips:
1. Do not add salt before preparing the paranthas as the vegetables will tend to lose water and you will find it difficult to make the paranths
2. Keep the dough tight enough as a tight dough absorbs water from the vegetables and helps in maintaining the parantha layer intact.
See you soon with a new recipe till then Happy Cooking!!!
Let us start cooking!!!
Yields: 3 paranthas
Ingredients:
For the filling:
Carrot: 2 tbsp grated
Cabbage: 2 tbsp grated
Capsicum: 1 tbsp finely chopped
Onion: 2 tbsp finely chopped
Salt as per taste
Chat Masala: 1 tsp
Green Chillies: 1 de-seeded and finely chopped
Garlic: 1 clove shredded
Ginger: 1 cm shredded
For the dough:
Wheat Flour: 1 cup
Water: Less than 1/2 cup
Oil: 1 tsp
Salt: 1/2 tsp
Ghee for making the paranthas
Method:
1. Prepare the dough by mixing well wheat flour, oil, salt and water. Make sure the dough is hard as we knead for puris. Keep this dough covered with a muslin cloth for 10-15 minutes
2. Combine all the vegetables, green chillies, garlic and ginger.
3. Keep salt and chat masala handy as we'll adding them while rolling the paranthas.
4. Divide the dough in 3 equal parts. Take one part and again divide it into 2 parts. Roll puri sized small rotis of the 2 parts.
5. Apply ghee on one part and spread the vegetable mixture. Sprinkle salt and chat masala over it. Cover it with another part and seal the edges by pressing edges of both the rotis.
6. With the help of dry flour roll this stuffed dough into a bigger size making sure that the roti layer does not stick to the rolling pin.
7. Heat tawa on high flame and apply some ghee on it. Now put the parantha onto the tawa and cook it for 1/2 minute on low flame. Then flip it and increase the flame and let it cook for another minute. Now apply ghee on both sides and cook till the color changes to light brown.
8. Similarly cook the other paranthas.
9. Serve hot!!!
Tips:
1. Do not add salt before preparing the paranthas as the vegetables will tend to lose water and you will find it difficult to make the paranths
2. Keep the dough tight enough as a tight dough absorbs water from the vegetables and helps in maintaining the parantha layer intact.
See you soon with a new recipe till then Happy Cooking!!!
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