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Mixed Vegetable Paratha With Onion Mint Raitha


By Sujana's World (Visit website)



Hot mixed vegetable parathas served with cool refreshing onion mint raitha is the best dinner combo after a tired day. You can always play around with the vegetables used for the stuffing. Today I have used carrots and peas along with potatoes.

Ingredients For The Dough:

Whole Wheat Flour - 2 cups

Salt - 1/4 tsp
Milk - 1 to 11/2 cups 
Oil - 1 tsp


Ingredients For The Filling:
Potatoes - 3, medium sized, boiled and mashed
Carrots - 1, medium sized, finely grated
Green Peas - 1/4 cup(fresh or frozen)
Cumin Seeds - 1/4 tsp
Chilli Powder - 1 tsp
Pepper Powder - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste


Method of Preparation:
1. Add salt to the wheat flour along with milk and knead into a soft dough. Finally add a tsp of oil and knead the dough once again. Cover the dough using a bowl or a wet towel. Let it rest for a minimum of an hour.
2. Heat oil in a non stick pan and add cumin seeds. Once the seeds splutter, add the grated carrot and the peas to it and fry.
3. Fry for 3-5 minutes, mixing in between.
4. Add the salt, pepper powder and chilli powder and mix well. Fry for a minute and add the mashed potatoes, mix well, fry for a minute or two and turn off the heat.
5. Let this mixture cool down before you make small lemon sized balls out of it.
6. Dust the rolling platform with dry flour and take a lemon sized portion of the dough, roll it into a small round chapathi(approximately 3 to 4 inches in diameter) using a rolling pin
7. Place a ball of the beetroot mixture in the center of the rolled chapathi and seal the edges of the chapathi, by pulling the edges onto the stuffing ball. Shape the stuffed dough into a flattened round.
8. Dust the rolling platform with dry flour and roll out a paratha with a rolling pin. 
9. Heat a non stick pan and transfer the rolled paratha onto it.
10. Wait till small bubbles appear on the paratha, before you turn it around.
11. Turn the paratha around and apply little oil on it. Repeat the step after you turn the paratha again.
12. Once the paratha is nicely cooked through, take it off from the pan. 
13. Serve hot mixed vegetable parathas with onion mint raitha.


Ingredients For Onion Mint Raitha:
Yogurt/Curd - 1 cup
Onion - 1, large sized, finely chopped
Mint/Pudina Leaves - 10, finely chopped
Green Chillies - 2, finely chopped
Lemon Juice - 1 tbsp
Salt - As per taste


Method of Preparation:
1. Mix all the ingredients in a bowl and refrigerate it for 15 minutes.
2. Serve the onion mint raitha with parathas or pulav.



Sending this to Chaitrali's 'Combo Meal'



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