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Vegetable Paratha And Raita – Healthy Breakfast

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Here is a simple recipe for vegetable paratha that is full of fresh vegetables, easy to make, and good to kick start your day.

Ingredients

Units Scale

Paratha Dough:

  • 2 cups whole-wheat flour
  • 1/2 cup grated green cabbage
  • 1/2 cup grated carrots
  • 1/2 cup crushed green peas
  • 1/2 cup finely chopped fenugreek leaves
  • 1 teaspoon green chili paste
  • 1 teaspoon fresh ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon coriander powder
  • Salt to taste
  • Water (as needed)
  • Oil or ghee for cooking

Instructions

  • Prepare the Vegetable Filling:

    • Heat 2 teaspoons of oil or ghee in a pan. Add fennel seeds and let them splutter.
    • Add turmeric powder, ginger-garlic paste, green chili paste, and coriander powder. Stir for 30 seconds to release the aromas.
    • Add the grated vegetables (cabbage, carrots, peas, and fenugreek) to the pan. Stir well and cook for 2-3 minutes until the vegetables are tender but still slightly moist.
    • Season with salt and remove from heat. Allow the mixture to cool for 5 minutes.

       

    Prepare the Paratha Dough:

      • In a large mixing bowl, combine the cooked vegetable mixture with 2 cups of whole-wheat flour. Mix well.
      • Gradually add water, a little at a time, and knead the dough until it is soft and smooth, but firm enough to roll out. You may need to add more flour if the dough is too sticky.
      • Once the dough is ready, cover it with a damp cloth and let it rest for 15 minutes.

  • Shape the Parathas:

    • Divide the dough into 6-8 equal-sized balls.
    • Roll each ball into a flat disc using a rolling pin, dusting with flour as needed.
    • Brush a little oil or ghee on the surface of the disc, fold it into a semi-circle, then fold again to form a quarter pie shape.
    • Roll it out once more into a thin round paratha.

  • Cook the Parathas:

    • Heat a flat griddle or tava on medium-high heat.
    • Place the paratha on the hot griddle and cook for 5-6 seconds until bubbles form. Flip it over and cook for another 5-6 seconds.
    • Brush both sides with a little more oil or ghee and cook until golden brown spots appear on both sides.
    • Remove from heat and set aside on a paper towel.

  • Serve:

    • Serve your hot vegetable paratha with raita, achaar, or tamarind chutney for an authentic touch. A dollop of butter (optional) can enhance the flavor even more.

Notes

How to Make Raita: A Refreshing Side Dish

Raita is a cool and creamy yogurt-based side dish that pairs perfectly with parathas. Here’s a simple recipe:

Ingredients for Raita:

  • 1 cup plain yogurt (preferably set yogurt)
  • 1 cup chopped onions
  • ½ cup chopped tomatoes (seeded)
  • A handful of chopped cilantro (coriander leaves)
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon sugar
  • Salt to taste

Directions:

  1. Beat the yogurt in a bowl until smooth and creamy.
  2. Add the chopped onions, tomatoes, cilantro, roasted cumin powder, and sugar. Mix everything together.
  3. Season with salt to taste and refrigerate until ready to serve.

How to Store and Reheat Vegetable Paratha

  • Storing: Leftover parathas can be stored in an airtight container for up to 2-3 days at room temperature. For longer storage, refrigerate them for up to 5 days.
  • Reheating: Reheat parathas on a hot griddle for 1-2 minutes on each side. You can also microwave them for 30-40 seconds. Brush with a little ghee or butter to refresh the flavor.

Find it online: https://www.veggiehomesteading.com/vegetable-paratha-and-raita-for-a-perfect-healthy-breakfast/