Mixed Vegetable Paratha

Name: Mixed Vegetable Paratha
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 onion; 1 beans; 1 carrot; 1 cabbage; 2 potatoes; 1 handfull of coriander leaves; 1 tsp kasuri methi; 1 small cup garlic; 1 tsp salt; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 1/2 tsp chilli powder; 1 tsp garam masala; 2 cups wheat flour; 1/2 tsp ginger garlic paste; 1 cup water; 2 tsp oil; 2 tsp ghee

Hema Subramanian April 1, 2025

Servings: 4 Total Time: 55 mins

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Crispy on the outside, soft on the inside, and packed with a medley of vegetables and warming spices—Mixed Vegetable Paratha is the ultimate comfort food. Every bite is bursting with flavors from garlic, ginger, and aromatic masalas, while the veggies add a delicious crunch and natural sweetness. Whether you enjoy it with cooling raita, a dollop of butter, or a spicy pickle, this stuffed paratha is a satisfying meal on its own.

Parathas in Indian Cuisine

Parathas have been a staple in Indian households for generations, especially in North India. Originally prepared as a simple flatbread cooked with ghee, they evolved into stuffed versions where seasonal vegetables, lentils, or paneer were incorporated into the dough. This transformation turned parathas into a wholesome, one-dish meal. From the famous Aloo Paratha of Punjab to the flaky Mughlai Paratha of Bengal, every region has its own variation.

Mixed Vegetable Paratha is a modern take, combining various veggies with warming spices to create a nutrient-rich, flavorful, and filling dish. Perfect for breakfast, lunch, or dinner, it’s loved for its balance of taste, nutrition, and ease of preparation.

From Dough to Delicious: What Goes Into Your Mixed Vegetable Paratha?

Wheat Flour – The backbone of the paratha, giving it a soft yet slightly chewy texture when rolled and cooked. Whole wheat flour also adds a nutty depth of flavor.
Garlic & Ginger-Garlic Paste – These bring in a bold, aromatic punch that infuses every bite with warmth and a slight zestiness.
Onions – When sautéed, they release their natural sweetness, balancing the spice levels and adding a slight crunch.
Carrot, Beans, Cabbage – These veggies contribute not just nutrition but also layers of texture—carrots give a hint of sweetness, beans add a slight bite, and cabbage softens beautifully when cooked.
Boiled Potatoes – The secret to making the filling smooth and creamy. Mashed potatoes act as a binder, keeping the stuffing intact inside the paratha.
Spices (Turmeric, Coriander Powder, Chilli Powder, Garam Masala) – These transform the filling with warmth, heat, and a deep, earthy flavor.
Kasuri Methi (Dried Fenugreek Leaves) – A game-changer! Adds a subtle bitterness and a unique fragrance that makes the paratha taste restaurant-style.
Coriander Leaves – A fresh burst of flavor that lightens the overall taste.
Ghee & Oil – Essential for cooking, ghee adds richness and a slightly nutty aroma, while oil ensures the paratha crisps up perfectly.

Let’s Make the Perfect Mixed Vegetable Paratha

First, heat some oil in a pan and toss in the finely chopped garlic. As soon as that garlicky aroma fills the air, throw in the onions and sauté until they turn soft and slightly golden. Now, it’s time for the veggies—chopped carrots, beans, and cabbage go in, mixing beautifully with the onion base. Let them soften slightly before adding a spoonful of ginger-garlic paste. Give it a good stir so that raw smell disappears.

Once the veggies are nicely cooked, mash in the boiled potatoes and mix well. This is where the magic starts! Sprinkle in salt, turmeric, coriander powder, red chili powder, and garam masala. Mix everything thoroughly, letting the flavors blend together. Mash it up a little more so that the filling is smooth and easy to stuff. Finally, crush some kasuri methi between your palms and toss it in along with fresh coriander leaves. That’s it—the stuffing is ready! Let it cool completely before kneading it into the dough.

💡 Pro Tip: Mash the filling well so that rolling out the parathas becomes easier, preventing them from breaking.

Mix the cooled vegetable filling with wheat flour and gradually add water while kneading to form a soft dough. Once the dough is smooth and pliable, let it rest for about 15 minutes.

💡Pro tip: Resting makes it easier to roll out and gives softer parathas.

When ready to cook, heat a tawa (griddle) and roll out small dough balls into medium-thick discs. Place the paratha on the hot tawa and cook for a minute before flipping. As light brown spots start appearing, brush it with ghee and cook on both sides until golden and slightly crispy.

That’s it! Serve these hot, buttery parathas with boondi raita, some tangy pickle, and a refreshing salad on the side.

How to Serve?

Serve these hot, golden-brown parathas straight off the tawa with a side of boondi raita, a spoonful of tangy pickle, and a fresh onion-cucumber salad. If you want to make it extra indulgent, add a dollop of butter on top—it melts beautifully into the warm paratha, making it even more delicious. Pair it with a steaming cup of masala chai for the ultimate comfort meal.

How to Make Ahead?

If you’re planning to make these in advance, here’s what you can do

Prepare the filling a day before and store it in the fridge. This actually enhances the flavors as the spices get more time to blend.
Make the dough in advance and keep it covered in an airtight container. It stays fresh for up to 24 hours in the fridge. Just let it come to room temperature before rolling.
Half-cook the parathas on the tawa without adding ghee, stack them with parchment paper in between, and store in the fridge. When needed, just reheat them with a little ghee, and they’ll taste fresh!

How to Pack for Lunch?

For lunchboxes, let the parathas cool slightly before packing to prevent them from becoming soggy. Wrap them in butter paper or foil, or store them in an airtight container. Pack a small container of raita or pickle separately for dipping. If packing for kids, cut the parathas into small triangles for easy eating.

💡 Pro Tip: Spread a thin layer of butter or ghee before packing—it keeps the parathas soft even after a few hours!

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Indian breads