Winter stuffed Paranthas to enjoy Weekend

Mixed Vegetable parantha
Ingredients
For dough
Wheat flour-(2 cup), methi leaves-1/2 cup, Oil-2 tsp, Salt-add to taste (3/4 tsp), Carom seeds (ajwain-owa)-1/2 tsp

For  stuffing
shredded carrot-1/4 cup, boiled crushed green peas-1/4 cup, finely chopped capsicum-1/4 cup, finely chopped beans-1/4 cup, boiled mashed potato -1/2 cup, chopped onion -1/4 cup, 1 tsp fennel seeds, Green chilies-2, Grated ginger-1tsp, Chili powder-1 tsp, Garam masala-1/4 tsp, Lemon juice/amchur powder -1.5 tsp, Salt-1 tsp, Cooking oil-2 tbsp, Cumin seeds or ajwain -1 tsp, Asafoetida-1/4 tsp, coriander leaves-1 tbsp.

How to make
Dough
In a bowl add wheat flour ,methi leaves,  Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water. Cover the dough and keep aside for 15-20 minutes.

For the Stuffing
Heat the oil in a broad non-stick pan,cumin seeds,fennel seeds,ginger garlic paste, 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 ,add amchoor powderand keep aside to cool for a while. Divide the stuffing into  equal portions and keep aside.

Parantha
Place pan(Tawa) on gas and heat. Make small  lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter.

Now put 1 1/2 tsp mixed veg stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit.

Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling  parantha as it should not tear while rolling.

Stuffed Mixed Veg Parantha is ready.Serve hot with lemon pickle ,curd or mixed veg raita.

Total Time: 40 min.