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Vegetable paratha recipe | Mix veg paratha recipe| village style raita |roasted chili and peanut raita

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
 

For vegetable paratha

  • ½ cup of potatoes peeled and cubed
  • ½ cup green peas
  • ¼ cup chopped carrot
  • ¼ cup cauliflower
  • ¼ cup green beans
  • ¼ cup capsicum pieces
  • 2 tbsp methi leaves
  • Some coriander leaves
  • 1 tbsp green chili paste
  • 1 tsp ginger paste
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp dry mango powder
  • 1 tsp chaat masala
  • 1 tsp kasuri methi
  • 2 tbsp white sesame seeds
  • 1.5 cup wheat flour
  • 1 tbsp curd
  • 1 tsp oil
  • 2 tbsp water or as required
  • Ghee for roasting paratha

Roasted chilli and peanut raita

  • 6 chillies - red and green
  • 1.5 cup hung curd
  • ½ tsp roasted cumin powder
  • ¼ tsp black pepper powder
  • ½ tsp chaat masala
  • 1 tsp sugar
  • Salt to taste
  • ¼ cup roasted peanuts
  • Some coriander leaves
  • For raita tadka
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • Pinch of hing

Instructions

Making vegetable paratha

  • Heat water in a bowl, place a sieve on it, and add potatoes, peas, carrot, cauliflower, green beans, and capsicum. on high flame boiled vegetables till it become slightly soft. We are not cooking the vegetables in water otherwise the mixture will have too much moisture we end up with the soggy dough.
  • Cool down boiled vegetables, then mash them using a bowl or potato masher.
  • Then add methi leaves, coriander leaves, green chili paste, ginger paste, salt, red chili powder, dry mango powder, chaat masala, kasuri methi, and white sesame seeds. Mix well.
  • Add wheat flour and curd. Mix well.
  • Knead into a smooth, soft dough. Add very little water as needed to make the dough.
  • Take a small portion of dough and make smooth balls, flatten them to make discs.
  • Now roll one disc into a 5-6 inch diameter circle.
  • Heat the tawa on medium heat. Once hot place rolled paratha and cook for a few seconds or till you see a few bubbles on top.
  • Now flip and cook the other side. Apply little ghee, flip and cook by pressing slightly using a spatula till the bottom has golden brown spots.
  • Then again apply little ghee, flip and cook the same way.
  • Place into an insulated container and repeat the same for rest.
  • Serve veg paratha with raita and chutney.

Making roasted chili and peanut raita

  • place a wire mesh on flame and place chilies on it. roast on medium flame turning all the sides.
  • cook until the chili’s skin is burnt and softened from the inside. keep aside until it gets cooled completely.
  • once all are cooled, peel the skin, remove its seeds, and cut it into pieces.
  • In a mixing bowl, add curd and whisk it with a hand whisker.
  • Now add cumin powder, black pepper, chaat masala, sugar, and salt. mix well.
  • Add chili pieces, roasted peanuts, and coriander leaves. mix well.
  • Now in a tadka pan, add oil, mustard seeds, cumin seeds, and hing. Mix well and add tadka into raita.
  • Serve raita with vegetable paratha.

Notes

For vegetable paratha
  • boil vegetables in water and steam.
  • mash the boiled vegetable slightly, so it will easily bind into paratha dough.
  • knead the soft and smooth dough for paratha.
  • roll medium thick round paratha.
  • roast paratha on medium heat.
For raita
  • roast chili on medium flame.
  • remove chilies’ skin and seeds completely and cut them into small pieces.
  • whisk curd with a whisker for its smooth and creamy texture