This is my son Wrahool (Subhayan's) favourite dish. This paratha is not only lipsmacking but also enriched with fibre and being loaded to the teeth with veggies, it has good nutritional value too.
- vegetables (potato, carrot, beans, cauliflower) - all finely chopped
- capsicum, onion, garlic (finely chopped)
- ginger (grated)
- green chillies and coriander leaves (finely chopped)
- lemon juice
- wheat flour and normal flour (1:1 ratio for the dough)
- refined oil
Boil the vegetables in water, just sufficient to completely boil them, not more. Allow them to cool, then mash them with your hand. Fry the onion, the capsicum, and the garlic in 2 tsp refined oil, and then add green chillies, ginger and the mashed vegetables. Add coriander leaves and lemon juice and salt. Cook in high heat so as to make the mixture completely dry. Spread the mixture on a flat platter and allow it to cool.
In the meantime, make the dough by mixing wheat flour and the normal flour (with a pinch of salt) with water to make it very soft. Cover with a wet cloth for one hour. Make balls from the dough for the parathas and stuff each ball with the vegetable mashup. Roll the balls in your palm, then flatten with a rlling pin to produce the requisite circular shape. Heat the tawa and pan-fry till golden brown.
Serve with chutney or ketchup.