Healthy Veg Mughlai paratha

Name: Healthy Veg Mughlai paratha
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup whole wheat flour; as per taste Salt; 2 tbsp oil; as required Water to form the dough; as required Finely chopped veggies, here I have used: capsicum, onions, cauliflower, French beans, carrots,; -1/4th cup fresh coriander leaves; 2 medium size potatoes- boiled and grated; as required Dry masala: red chilli powder, coriander powder, turmeric powder, cumin powder, dry mango powder, salt; as required Finely chopped ginger, garlic and green chillies; 2 tbsp oil

hina_1902 @cook_25666152

This is the healthy and vegetarian version of the famous Mughlai paratha. This tastes delicious and is a must try. You can add veggies of your choice and make your kids eat all the veggies without any fuss. Make the dish and enjoyyyyy the recipe.#indian #healthy #vegetarian

hina_1902 @cook_25666152

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Ingredients

30 mins

2 people

1 cupwhole wheat flour
as per tasteSalt
2 tbspoil
as requiredWater to form the dough
as requiredFinely chopped veggies, here I have used: capsicum, onions, cauliflower, French beans, carrots,
-1/4th cupfresh coriander leaves
2medium size potatoes- boiled and grated
as required Dry masala: red chilli powder, coriander powder, turmeric powder, cumin powder, dry mango powder, salt
as required Finely chopped ginger, garlic and green chillies
2 tbspoil

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Steps

30 mins

1

For dough: Take whole wheat flour in a bowl, add salt, oil and water as required to knead a smooth dough. Cover and rest for 15mins.
2

Chop the veggies finely. Heat oil in a pan add ginger, garlic and green chillies. Sauté until rawness is gone. Add the veggies, and salt to taste. Mix well. Cover and cook for 5mins. Then add all the dry masalas. Mix well.
3

Add chopped coriander leaves, and boiled grated potatoes. Mix well. Transfer to a plate and let it come to room temperature.
4

Now make parathas form the dough and roast them on both the sides for 2-3 secs or until bubbles are seen.
5

Now take one paratha, add the stuffing and fold like envelopes.
6

Shallow fry these parathas in oil, ghee or butter until crisp.
7

Serveeee hot, with ketchup or mint chutney