Masala Veggie Paratha Platter Recipe

About this recipe

Masala Veggie Paratha Platter is a delightful Indian breakfast dish featuring soft, spiced flatbreads stuffed with a medley of fresh, above-ground vegetables and aromatic spices. Served alongside cooling yogurt and tangy pickles, this wholesome meal is perfect for a united family gathering. The dish is bursting with vibrant flavors and textures, offering a comforting start to the day while honoring dietary preferences and cultural nuances.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 500 g Tomato - Hybrid
• - Green Peas
• 100G Oleo
• 200 g Pickle - Maharashtra Mango
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine the whole wheat flour with a pinch of salt and enough water to form a soft dough. Knead for 5-7 minutes, cover, and let rest for 20 minutes.
2. 2. Prepare the filling by mixing cabbage, capsicum, tomato, green peas, asafoetida, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and chopped coriander leaves. Ensure all vegetables are finely chopped for even incorporation.
3. 3. Divide the dough into equal portions and roll each portion into a small disc. Place a spoonful of the vegetable filling in the center, fold the edges to seal, and gently roll into a flat paratha.
4. 4. Heat a skillet over medium heat and lightly grease with vegetable oil. Cook each paratha for 2-3 minutes on each side until golden brown and evenly cooked.
5. 5. Serve the masala veggie parathas hot with plain yogurt and tangy pickles for a complete breakfast platter.