Vegetable Filled parathas

Name: Vegetable Filled parathas
Cuisine: Pakistani
Ingredients: 1/2 kg Whole wheat flour:; Spring onions: 2 chopped; Green chilies: 6-8 chopped; 1 cup Green peas:; Carrots: 1 cup chopped; Potatoes: 3 large boiled; 1 cup Cauliflower florets:; Egg: 1 whisked; 2 tsp Salt:; 1/3 cup Oil:

Maria Shujaat @MariaShujaat

Karachi

#cookpadramadan
#sehricontest
#cookpadsehri

Maria Shujaat @MariaShujaat

Karachi

#cookpadramadan
#sehricontest
#cookpadsehri

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Ingredients

1/2 kgWhole wheat flour:
Spring onions: 2 chopped
Green chilies: 6-8 chopped
1 cupGreen peas:
Carrots: 1 cup chopped
Potatoes: 3 large boiled
1 cupCauliflower florets:
Egg: 1 whisked
2 tspSalt:
1/3 cupOil:

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Steps

1

Knead the flour with 1 tsp salt and enough water to make a smooth dough. Set it aside for an hour.
Now boil the carrots, peas and cauliflower in 1 cup of water with 1 tsp salt for 15 minutes.
Let the water dry, then mix the vegetables with the mashed potatoes, green chilies and spring onions to make a paste. Divide the dough into 12 portions. Roll out 6 portions into flat circles.
2

Spoon some vegetable mix into the center, leaving 1/2 inch from the edges. Brush the edges with beaten egg, and cover with the remaining 6 portions of dough rolled out flat.
Press the edges together to seal. Heat 1 tbspEva Canola Oil in a pan. Cook the paratha on medium heat for 5 minutes, then turn, add 1 tbsp Eva Canola Oil to the pan, and cook for another 5 minutes or until golden brown. Serve hot.