Taste of Vegetable Parantha

Ingredients
For The Roti
1/2 cup whole wheat flour (gehun ka atta), 1/2 cup plain flour (maida), 2 tbsp milk, salt to taste, 1 tsp melted ghee, whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1 1/2 cups chopped and boiled mixed, vegetables (carrots , french beans and green peas), 2 tbsp oil, 1/2 cup finely chopped onions, 3/4 cup boiled , peeled and mashed potatoes, 2 tbsp finely chopped coriander (dhania), 2 tsp finely chopped green chillies, 1/2 tsp chilli powder, 2 pinches garam, masala, salt to taste

Other Ingredients
Oil for cooking

How to make
For the roti
Combine all the ingredients in a deep bowl and knead into a semi-soft dough, using enough water. Cover and keep aside for at least 10 to 15 minutes.
    
Divide the dough into 5 equal portions and roll out each portion of the dough into a 175 mm. (7') diameter circle using a little wheat flour. Cook each roti very lightly on a hot tava (griddle). Cover them with a muslin cloth and keep aside.

For the stuffing
Heat the oil in a broad non-stick pan, add the onions and saute on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Add the coriander, green chillies, chilli powder, garam masala and salt, mix well and cook on a medium flame for another minute. Remove from the flame and keep aside to cool for a while. Divide the stuffing into 5 equal portions and keep aside.

How to proceed
Place a roti on a flat, dry surface, spread a portion of the stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.

Repeat steps 1 and 2 to make 4 more parathas. Serve immediately with fresh curds.

Total Time: 40 min.

It can be served to 2 people.