Vegetables stuffed whole wheat Indian bread | Vegetable Paratha | Healthy Parantha Recipe

Late last year, I invested in a mini chopper & I have been using it tremendously since then. I have to still learn the art of slicing, grating & whipping using the chopper, but mincing is so much easier. I hide all the vegetables for my son & he happily eats the vegetables. It is only color-color dosa & rang bhi rangi rotti(colorful Indian bread) for him these days.

The chopper has made my work a lot easier when it comes to make parathas. Cauliflower, broccoli takes seconds to be minced. I used the same chopper to make this vegetable paratha. We all love these vegetable parathas & are currently addicted to them. 

Ingredients: (Makes around 8 parathas)

For dough:
Whole wheat flour/atta: 1.5 cups
Warm water: Around 3/th cup
Salt 1/2 tsp
Oil: 1.5 tsp

For stuffing:
Beetroot: 1 small piece (skinned)
Ginger: 1 inch piece
Carrot: 1 medium sized
Chow chow: 1 small piece(skinned)
Cucumber: 2 inch piece
Potato: 1 medium (skinned)
Green chilli : 2 nos
Salt: According to taste

Other ingredients: 
Whole wheat flour: for dusting
Oil: 1 tsp for shallow frying each paratha
Butter: 1 dollop on each paratha (optional, for serving)

Method:
For the dough:
Mix all the ingredients mentioned & make a smooth pliable dough. Let it rest for 60mins.

For parathas:

• Grate all the ingredients mentioned for the stuffing. Mix them. (I minced them using my chopper. Super fast & perfectly done). Add salt. Squeeze out as much as water possible from the vegetables.

• Knead the dough again & make 8 balls (approximately). 
• Roll each ball a little & put a tbsp of stuffing in the center of the rolled dough. 

• Cover the stuffing with the dough & seal the edges (refer to picture below)

• Dust the stuffed ball & roll them into 7 inch diameter circle. 

• Heat a griddle. When griddle is hot, place the rolled paratha & shallow fry both sides on a medium-high flame. 
• Repeat the above steps for the remaining dough balls. 
• Serve it with a dollop of butter on top of paratha & a side dish of your choice. 

Notes:

• I have used most of the vegetables available at hand to make this paratha, like broccoli, cauliflower, cabbage, peas, capsicum, onion, raddish. Try to flavor the vegetables with roasted cumin seeds or ginger or chaat masala etc. Believe any combination of vegetables with a nice flavor makes it a hit at home. 
• Always remember to cook the paratha on a medium high heat. If you cook the paratha on a slow flame, they turn hard. 
• Squeeze out as much as water possible from the vegetables before stuffing them.
• Parathas could be rolled thick or thin. We prefer our parathas on a thinner side. Hence, I roll it as thin as possible.
• More the butter, more the better ;)