Spicy Tawa Vegetable Besan Paratha Recipe

About this recipe

The Spicy Tawa Vegetable Besan Paratha is a wholesome, flavorful Indian breakfast dish that combines the goodness of fresh vegetables, gram flour, and whole wheat flour to create a soft yet slightly crispy flatbread. Perfectly spiced to a medium heat level, this paratha is stuffed with a vibrant mixture of sautéed vegetables and aromatic spices, making it both nutritious and satisfying. It’s an ideal choice for active individuals aiming for weight loss, offering a balanced meal that’s high in fiber, packed with vitamins, and low in calories. Serve it with a side of yogurt or mint chutney for a delightful start to your day.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 500 g Onion
• 500 g Capsicum Green
• 100 g Ajwain
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• - Besan
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g Carrot
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine the whole wheat flour, gram flour, ajwain seeds, and salt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
2. 2. Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter, then sauté the onion, capsicum, carrot, cabbage, and green chilies for 3-4 minutes until slightly softened.
3. 3. Add turmeric powder, red chili powder, garam masala, and salt to the vegetables. Mix well and cook for another 2 minutes. Remove from heat and allow the mixture to cool slightly before adding the chopped coriander leaves.
4. 4. Divide the dough into equally sized balls. Roll out each ball into a small circle, place a spoonful of the vegetable mixture in the center, and seal the edges to form a stuffed ball.
5. 5. Gently roll out the stuffed ball into a flatbread, ensuring the filling is evenly distributed without breaking the dough.
6. 6. Heat a tawa or flat pan over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes on each side, brushing with a little oil, until golden brown and cooked through.
7. 7. Repeat with the remaining dough and filling. Serve the parathas hot with yogurt or mint chutney.