Author : Nehas Cook Book
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Mix veg paratha is a healthy and tasty paratha made with whole wheat flour, vegetables, and regular spices. It is flavorful and has no stuff paratha, also easy to make with all available ingredients in your kitchen. I also share a village style raita recipe. unlike other traditional raita recipes, this raita is prepared with roasted chili pieces, roasted peanuts, and regular spices. do try this easy recipe of veg paratha and raita.
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The key to making tasty veg paratha and raita at home are
For vegetable paratha
- add vegetables of your choice to make paratha more nutritious. Also boiled vegetable in water steam. We are not cooking the vegetables in the water otherwise the mixture will have too much moisture we end up with soggy dough
- I made dough with wheat flour combined with boiled and mashed veggies and regular spices. You can also make this recipe with maida or plain flour or half wheat flour and half maida, but it is healthier with just wheat flour.
- Also, paratha dough should be soft and smooth, so it is not easily stretched while rolling paratha.
- Lastly, you can apply either ghee or oil while roasting. Also roast paratha on a medium flame for the crispy outer layer.
For roasted chili and peanut raita
- use medium size chilies so that they would be easy to cook, roast, and cut it into pieces for the raita.
- if you feel green chilies are too spicy for this recipe, you can use bell peppers or green capsicum for the same taste and flavor.
- you add other veggies like boiled potatoes, cucumber, and tomato pieces into the raita.
Please do visit my other related recipe collection like
- Sweet recipes collection
- Pakoda recipe collection
- Dry namkeen recipes collection
Recipe Video
Vegetable paratha recipe | Mix veg paratha recipe| village style raita |roasted chili and peanut raita
Author Nehas Cook Book
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
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
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