Ingredients
Grated carrots 1/2 cup
Grated cauliflower 1/2 cup
Boiled mashed potato 1/2 cup.
Green chilles finely chopped as required
Garam masala as required (optional)
Salt as required.
Grated carrots 1/2 cup
Grated cauliflower 1/2 cup
Boiled mashed potato 1/2 cup.
Green chilles finely chopped as required
Garam masala as required (optional)
Salt as required.
Oil 1 tbl spoon.
Preparation
Heat tea spoon of oil, fry the green chilles and carrot.
Add the salt, stir fry till all the water content in the carrot evaporates
Add the mashed potato and gram masala, stir till everything gets mixed evenly.
Dough preparation
Spinach 2 cups washed throughly
Wheat flour as required
salt as required
cook the spinach in a pan, draining all the water. Run the cooked spinach through the mixer, use this spinach puree to knead atta instead of water.
Paratha Preparation
Divide the dough and stuffing to lemon sized ball.
Flaten the atta into small chapathis.
Keep the stuffing in middle f chapathi, wrap the chapathi around the stuffing to make a ball.
Roll the balls and shallow fry them on tava.
Variations: other vegetables which I have used grated beetroot, chopped spinach, radish.
Preparation
Heat tea spoon of oil, fry the green chilles and carrot.
Add the salt, stir fry till all the water content in the carrot evaporates
Add the mashed potato and gram masala, stir till everything gets mixed evenly.
Dough preparation
Spinach 2 cups washed throughly
Wheat flour as required
salt as required
cook the spinach in a pan, draining all the water. Run the cooked spinach through the mixer, use this spinach puree to knead atta instead of water.
Paratha Preparation
Divide the dough and stuffing to lemon sized ball.
Flaten the atta into small chapathis.
Keep the stuffing in middle f chapathi, wrap the chapathi around the stuffing to make a ball.
Roll the balls and shallow fry them on tava.
Variations: other vegetables which I have used grated beetroot, chopped spinach, radish.
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