🕒 Recipe Duration

• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Total Time: 45 minutes

🔥 Calories (Per Paratha)

Approx. 180–220 calories depending on oil/butter used.

📌 Equipment Needed

1. Mixing bowl for dough
2. Non-stick tawa or iron tawa
3. Rolling pin & board
4. Saucepan or pan for cooking vegetables
5. Strainer
6. Spatula for flipping parathas
7. Masher
8. Grater (optional)

📌 Ingredients (Makes 8 Parathas)

A) For Dough

• 2 cups whole wheat flour
• 1 tbsp oil + extra while kneading
• ½ tsp salt
• Water as required

B) For Stuffing (Main Filling)

• 1.5 cups Frozen Mix Vegetables (carrot, peas, beans, sweet corn)
• 2 medium potatoes, boiled & mashed
• 1 medium onion, finely chopped
• 1–2 green chillies, chopped
• 1 tsp ginger-garlic paste
• 2 tbsp coriander leaves, chopped
• Salt as per taste

C) Spices

• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp cumin powder
• ½ tsp ajwain (carom seeds)
• 1 tsp amchur (dry mango powder) or ½ lemon
• ½ tsp black pepper
• ½ tsp kasuri methi (crushed)

D) For Cooking

• Ghee or oil for roasting parathas

MIX VEG PARATHA

1. Preparing the Dough

A soft dough is essential for soft parathas.

• Add 2 cups whole wheat flour into a mixing bowl.
• Add ½ tsp salt and 1 tbsp oil.
• Mix the dry ingredients well.
• Slowly add water and start kneading.
• Knead until dough becomes soft, elastic, and smooth.
• Apply a few drops of oil on top to prevent drying.
• Cover the dough with a damp cloth and rest for at least 15 minutes.

Resting makes parathas soft and easy to roll.

2. Preparing the Vegetable Filling

Step A: Boiling the Frozen Mix Vegetables

• Take 1.5 cups Frozen Mix Vegetables from PIYUSH (carrot, peas, corn, beans).
• Boil water in a pan.
• Add the frozen vegetables directly; no need to thaw.
• Boil for 4–5 minutes until they soften.
• Drain completely to remove excess water.
• Mash lightly or pulse once in a grinder for a smoother stuffing (optional).

Step B: Preparing the Base

• Boil 2 potatoes, peel, and mash them well.
• Ensure no lumps remain; lumps cause parathas to tear during rolling.

Step C: Mixing the Stuffing

In a large bowl:

Add vegetables

• Boiled mix vegetables
• Mashed potatoes

Add chopped ingredients

• Onions
• Green chillies
• Ginger-garlic paste
• Coriander

Add spices

• Turmeric
• Red chilli powder
• Garam masala
• Cumin powder
• Black pepper
• Ajwain
• Amchur
• Kasuri methi
• Salt

Mix thoroughly until the filling becomes soft, non-watery, and well blended.

If the stuffing is too soft, add 1–2 tbsp roasted besan or breadcrumbs to bind it.

3. Shaping the Parathas

Step A: Divide the Dough

• After resting, divide dough into 8 lemon-sized balls.

Step B: Divide the Filling

• Divide vegetable stuffing into 8 equal portions too.

Step C: Stuffing the Paratha

• Take one dough ball and flatten it slightly.
• Dust some flour and roll into a small circle (3–4 inches).
• Place one portion of stuffing in the center.
• Bring the edges together to seal the stuffing inside.
• Gently press to flatten the stuffed ball.

Step D: Rolling

• Dust flour lightly.
• Roll slowly and gently into a uniform paratha.
• Ideal thickness is medium—not too thin and not too thick.

Tip: Roll with soft pressure to avoid stuffing breaking out.

4. Cooking the Parathas

Step A: Heat the Tawa

• Heat a tawa on medium flame.
• Once hot, place the rolled paratha on it.

Step B: Roasting

• Cook for 30 seconds until small bubbles appear.
• Flip the paratha.
• Apply ½ tsp ghee/oil on the upper side.
• Flip again and apply oil on the other side.
• Press gently with a spatula for even cooking.

Step C: Final Cook

• Cook until both sides turn golden brown.
• Paratha should puff slightly and smell fragrant.

Repeat for all parathas.

SERVING SUGGESTIONS

Mix Veg Paratha tastes amazing with:

• Fresh curd
• Mint chutney
• Pickle (achar)
• Butter
• Tomato ketchup
• Curd raita
• Chole or dal

Perfect for:

• Breakfast
• Office lunchbox
• School tiffin
• Dinner
• Travel food (stays fresh)

FLAVOR VARIATIONS

1. Cheese Mix Veg Paratha

• Add grated cheese into the stuffing
• Kids love this version

2. Paneer Mix Veg Paratha

• Add ½ cup grated paneer for protein-rich paratha

3. Spicy Dhaba Style

• Add extra chilli, kasuri methi, and black pepper
• Cook paratha on iron tawa for smokey flavor

4. Low-oil Diet Paratha

• Use minimal oil
• Cook on non-stick pan
• Serve with yogurt instead of butter

PRO TIP FOR PERFECT MIX VEG PARATHAS

1. Always drain vegetables completely; extra moisture breaks parathas.
2. Add potatoes for better binding.
3. Using frozen vegetables saves time and gives consistent texture.
4. Roll gently; pressing too hard releases moisture.
5. Serve hot for the best taste.

HEALTH BENEFITS OF MIX VEG PARATHA

• High in fiber
• Rich in vitamins A, C, and K
• Contains natural antioxidants
• Good for digestion
• Balanced meal with carbs + veggies
• Great for kids
• Provides long-lasting energy

WHY USE FROZEN MIX VEGETABLES FROM PIYUSH?

• Hygienically processed
• Retains freshness, color & nutrients
• Short cooking time
• Clean, cut, and ready to use
• No preservatives
• Uniform size for even cooking