Vegetable Paratha (parota)

Ingredients

• 2 tablespoons Vegetable oil (for sautéing and dough rubbing)
• 3 pieces Garlic cloves (finely chopped)
• 1 piece Large onion (finely chopped)
• ½ cup Green beans (finely chopped)
• 1 medium Carrot (finely chopped)
• 1 cup Cabbage (finely chopped)
• ½ teaspoon Ginger‑garlic paste (optional)
• 2 medium Boiled potatoes (roughly mashed)
• ½ teaspoon Salt
• ½ teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1½ teaspoons Red chilli powder
• 1 teaspoon Garam masala
• 1 teaspoon Kasoori methi leaves (dried, crushed)
• 2 tablespoons Fresh coriander leaves (finely chopped)
• 2 cups Whole wheat flour (atta) (adjust as needed for dough consistency)
• ¼ cup Water (add gradually while kneading)
• 2 tablespoons Ghee (for cooking the parathas)
• 1 cup Plain curd (yogurt) (for boondi raita)
• ¼ cup Boondi (optional, for raita)

Instructions

1. Heat oil and sauté aromatics

   Place a skillet over medium heat, add 2 tsp oil, then add the finely chopped garlic and onion. Sauté for 2–3 minutes until the onion becomes translucent.

   Time: PT3M

   Temperature: Medium heat

2. Add vegetables

   Add the finely chopped beans, carrot, and cabbage to the skillet. Stir‑fry for about 2 minutes until they soften slightly.

   Time: PT2M

   Temperature: Medium heat

3. Add ginger‑garlic paste (optional)

   Stir in ½ tsp ginger‑garlic paste and cook for 30 seconds to release its aroma.

   Time: PT0.5M

   Temperature: Medium heat

4. Incorporate mashed potatoes

   Add the roughly mashed boiled potatoes to the pan and mix thoroughly with the vegetables.

   Time: PT1M

   Temperature: Medium heat

5. Season the mixture

   Sprinkle in salt, turmeric, coriander powder, red chilli powder, and garam masala. Mix well so the spices coat all the vegetables and potatoes evenly.

   Time: PT1M

   Temperature: Medium heat

6. Finish with herbs

   Add the crushed kasoori methi leaves and chopped fresh coriander. Stir for another 30 seconds and then remove the pan from heat.

   Time: PT0.5M

7. Cool the vegetable mixture

   Transfer the hot mixture to a separate bowl and let it cool completely (about 10 minutes). This prevents the flour from turning gummy when added.

   Time: PT10M

8. Make the dough

   To the cooled mixture add 2 cups whole wheat flour. Gradually pour in water while mixing, then knead for 5 minutes until you obtain a soft, non‑sticky dough.

   Time: PT5M

9. Rest the dough

   Rub a few drops of oil over the dough surface, cover the bowl with a lid or damp cloth, and let it rest for 15 minutes.

   Time: PT15M

10. Divide and shape dough balls

    Portion the rested dough into 6 equal balls (about the size of a golf ball).

    Time: PT2M

11. Roll out parathas

    On a lightly floured surface, roll each ball into a medium‑thick circle (≈6‑7 inches). Avoid making them too thin or too thick.

    Time: PT12M

12. Heat the tawa

    Place the tawa over medium‑high heat and let it become hot (about 3 minutes).

    Time: PT3M

    Temperature: Medium‑high heat

13. Cook the parathas

    Place a rolled paratha on the hot tawa. Cook 1 minute, flip, drizzle a little ghee on the cooked side, flip again, and cook another minute until golden brown spots appear on both sides. Repeat for all parathas.

    Time: PT18M

    Temperature: Medium‑high heat

14. Prepare boondi raita

    In a bowl whisk 1 cup curd until smooth, then stir in ¼ cup boondi. Serve alongside the hot parathas.

    Time: PT2M

15. Serve

    Serve the vegetable parathas hot with ghee, boondi raita, and optional pickle.

    Time: PT0M

Nutrition Facts

Calories

280

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Garlic cloves: garlic paste
• Instead of Large onion: shallot
• Instead of Green beans: peas, broccoli florets
• Instead of Carrot: sweet potato
• Instead of Cabbage: cauliflower
• Instead of Ginger‑garlic paste: fresh ginger and garlic minced
• Instead of Boiled potatoes: sweet potatoes
• Instead of Red chilli powder: paprika
• Instead of Kasoori methi leaves: dried fenugreek leaves
• Instead of Fresh coriander leaves: cilantro
• Instead of Whole wheat flour (atta): all‑purpose flour (will be less nutritious)
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Plain curd (yogurt): Greek yogurt
• Instead of Boondi: puffed chickpea snacks

Equipment Needed

• Large skillet or tawa
• Mixing bowls
• Knife
• Cutting board
• Measuring spoons
• Masher or fork
• Rolling pin
• Rolling surface (board or clean countertop)
• Spatula
• Whisk
• Plate for resting dough

Critical Steps — Do Not Skip

• Cool the vegetable mixture completely before adding flour
• Knead the dough until soft and pliable
• Cook parathas on medium‑high heat to get golden spots without burning

Chef Tips from the Video

• For extra fluffiness, add a pinch of baking powder to the flour while kneading
• Finely grate the boiled potatoes instead of mashing for a smoother filling
• Garnish the raita with a sprinkle of chaat masala for a tangy twist

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 3 days. Reheat on a skillet or microwave.

Freezer: Freeze uncooked rolled parathas between parchment sheets, then transfer to a zip‑lock bag; use within 2 months. Cook from frozen, adding a few extra seconds on each side.

Room temperature: Do not keep cooked parathas at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated; let it come to room temperature before rolling
• Parathas can be frozen after cooking and reheated directly on a skillet