Ingredients:
Serves 4
1 small sized Potato (boiled & mashed)
1 Cauliflower (grated)
1 Carrot (boiled & chopped)
2 French beans (boiled & chopped)
1 cup Wheat flour (atta)
1/2 cup Refined flour (maida)
Salt to taste
1 tsp Garam masala powder
3 Green chilli
1 inch Ginger (crushed)
1 tbsp Fresh coriander leaves (chopped)
Desi ghee to fry
Method:
Sieve whole wheat flour and refined flour with a little salt. Add sufficient water and knead into a soft dough. Keep it covered with a damp cloth for fifteen minutes. Divide into eight equal portions. Mix garam masala powder, green chillies, ginger, salt, coriander leaves and vegetables well together in a bowl. Divide into eight equal portions. Take a portion of dough, roll out into small chapati, place one portion of stuffing in the centre and gather the edges together and form into a ball again. Roll out again into parantha about half centimeter thick using a little flour to dust. Heat a tawa, place the parantha on it. Dribble a little ghee and cook till one side is done and golden. Flip over and dribble some more ghee and cook till the other side is done. Serve hot with butter and a pickle of your choice
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