Punjabi Tandoori Vegetable Parathas Recipe

About this recipe

Punjabi Tandoori Vegetable Parathas are a delicious and hearty breakfast option that combines the smoky flavors of tandoori spices with the wholesome goodness of mixed vegetables stuffed in flaky, golden parathas. Perfectly seasoned and cooked to perfection, these parathas offer a balanced meal packed with nutrients and flavor, making them an ideal choice for an active lifestyle. Serve them with a side of yogurt or tangy pickle for a complete, satisfying start to your day.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 200 g Dahi
• 100G Oleo
• 1 head Cauliflower
• 250 g Carrot
• - Green Peas
• - Tandoori Seasoning 50g
• 200 ml Ghee
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix whole wheat flour, salt, yogurt, and vegetable oil. Gradually knead into a soft dough; cover and let it rest for 20 minutes.
2. 2. Prepare the stuffing by combining grated cauliflower, carrots, boiled peas, green chili, cumin powder, coriander powder, garam masala, turmeric powder, tandoori masala, and fresh coriander in a bowl. Mix well.
3. 3. Divide the dough into equal portions and roll each into a small circle. Place a portion of the vegetable stuffing in the center, fold the edges to seal, and gently roll into a flat paratha.
4. 4. Heat a skillet or tawa on medium heat, add a small amount of ghee, and cook each paratha for 2-3 minutes on each side until golden and crisp.
5. 5. Serve hot with plain yogurt or pickle for a flavorful breakfast.