Ingredient Name Quantity Unit
Potato 2
Carrot 2
Peas 1/4 cup
Beetroot 1
Onion chopped 1
Green chilli paste 1 tsp
Salt To taste
Lemon juice 1 tsp
Chopped coriander leaves 1 tbsp
Oil 1 tbsp

For The Paratha

Ingredient Name Quantity Unit
Wheat flour 2 cups
Maida 1/4 cup
Ghee 1 tsp
sugar 1 tsp

Method For Preparing Vegetable Paratha

  • 1.
  • Pressuue cook potatoes along with grated carrots, beetroots and peas in another container.

  • 2.
  • Crush peas and mash potatoes.

  • 3.
  • Squeeze out extra water from cooked carrots, beetroots.

  • 4.
  • Heat oil and season with 1/4 tsp cumin seeds. Add onion, chopped to it and fry it for 3 minutes.

  • 5.
  • Add the squeezed out carrots, beetroots, mashed potatoes and crushed peas. Add green chilli paste and salt to taste.

  • 6.
  • Mix with lemon juice and coriander leaves. Keep aside. Stuff with 2 tbsp of filling for each paratha.

  • 7.
  • Sieve and mix the flour together in mixing bowl. Add butter, sugar and salt.

  • 8.
  • Mix well with the flour till butter blends. Gradually add lukewarm water and knead to a smooth dough.

  • 9.
  • Take one ball and roll into thick and 3 inches wide - chapati. Make another one of the same size, place 2 tbsp of filling on the middle of one chapati.

  • 10.
  • Carefully spread it leaving 1/4 gap all around. Keep aother chapati on top of this, using little water carefully, seal both the chapatis around.

  • 11.
  • Dredge on flour and roll again into big paratha. Fry on hot tawa using 1 tsp of oil or butter for each side of the paratha.