Parathas are flaky north Indian flatbreads that are often stuffed with a tasty vegetable filling. In my home they are a lifesaver: because as much as I love my veggies I can’t say the same about my fussy teen. But when I stuff those very same veggies into a flaky, crispy paratha, they go down swimmingly, no questions asked. These parathas couldn’t be easier to make. Use any veggies you have on hand, grate them up and cook them down with a few spices until they are quite dry. Stuff them into a whole wheat paratha wrapper and you have a delicious and wholesome food you can serve for breakfast, lunch or dinner.
Why you’ll love this recipe
It’s healthy and tasty all at once. If you love Indian food, you’ve no doubt already encountered a paratha, from an aloo paratha to a pudina paratha to a spinach paratha or even a tofu “paneer” paratha. But this mix vegetable paratha recipe mixes things up a little differently because it uses a number of veggies, making this dish all the more healthier–and tastier. (Be sure to watch the step by step video to see how they’re made!) It’s easy to make. Parathas can seem daunting because they do involve a few steps and then you have to roll them out–a task that can appear difficult to someone not used to making them. But don’t let that hold you back. Once you have the technique down you will be rolling parathas faster than you can say “mix veg”! And don’t fret about the parathas not being perfectly round, or some of the filling leaking through. These are homemade parathas and they don’t have to be perfect. In fact a little imperfection makes them all the more lovable. 🙂 You can use up most veggies you have lying around. I used cabbage, carrots, cauliflower, bell peppers and onions. You can use leafies here as well. Try and use veggies that cook quicky and won’t express too much moisture for best results. They pack so many healthy nutrients. All those veggies come loaded with vitamins and fiber. And the flours you use–whole wheat flour, chickpea flour and rice flour–add more important minerals, protein and fiber. It’s an entire meal in one tasty package!
Watch how to make mixed veg paratha recipe
Storage instructions
Refrigerate: Store parathas in an airtight container in the fridge for up to three days. Freeze: Flash freeze the parathas on a baking sheet, then stack in a container or freezer-safe bag. Freeze for up to three months. Reheat: Reheat the parathas on a griddle until warmed through.
More Indian flatbread recipes
Recipe card
Check to get new recipe updates by email.
