Stuffed vegetable parantha
Winter is the time for various green,juicy nutrious vegetables that come in different colours and hues. A good way to incorporate all the nutrious vegetables in our diet is to make stuffed parantha filled with all the available vegetables.
Ingredients :-
1. For stuffing Different types of vegetables preferably seasonal such as green leafy vegetables and carrots or beet roots,Cauliflower, cabbage. Spinach, radish, methi,Capsicum along with ginger garlic, coriander green chilies etc.
Some of these can be grated and some can be finely chopped in order to get a stuffing which has all the vegetables in equal sizes.
Of course onions can be part of the mixture too.After cutting and chopping is done vegetables should be squeezed to get all the extra moisture out.
2.Seasoning can be of salt, red chilli powder, coriander powder, cumin seeds, grated ginger garlic. Green chili and green coriander finely chopped, hing powder and some garam masala if you wish to add.
2.Dough. Dough should be made with wheat flour preferably. It can be made with the mixture of different kind of flours too. The only condition is that it should be soft and pliable enough so that it can be moulded into perfect shapes. Salt and carom seeds can be mixed with it.
3.Some oil for frying.
. Method
1.Make equal sized balls from the dough (About a small guava sized or as big as you can handle).
2.Roll the ball into flat small sized chapati.
3.Apply some oil and put some stuffing and roll it into a big chapati or parantha without getting broken.
4.Then fry it on the pan with some oil on medium flame until crisp and golden brown.
5.And its ready to serve.
These parantha are best served with chutney or dahi.
