Tangy Tawa Masala Veg Paratha Recipe

About this recipe

Tangy Tawa Masala Veg Paratha is a wholesome and flavorful dish perfect for a hearty breakfast. Stuffed with a spiced vegetable filling, this paratha is cooked on a tawa (griddle) to achieve a crispy exterior and a soft interior. The moderate blend of spices brings out a tangy and savory flavor profile, making it a delightful choice for the entire family. Balanced in nutrition and easy to pair with yogurt or pickle, this dish is a great way to start your day with a burst of energy and taste.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 250 g Carrot
• - Frozen Peas
• 50 g Amchur (Dry Mango Powder)
• 200 g Dahi
• 100G Oleo
• 200 ml Ghee
• 1 pc (approx. 500 g to 800 g) Cabbage
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix whole wheat flour, a pinch of salt, and 2 tbsp yogurt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
2. 2. Prepare the filling by mixing cabbage, carrot, mashed peas, coriander leaves, green chili, garam masala, amchur, cumin powder, turmeric powder, red chili powder, and 1/2 tsp salt in a separate bowl.
3. 3. Divide the dough into equal-sized portions and roll each portion into a small disc. Place a spoonful of the vegetable filling in the center of the disc, gather the edges, and seal to form a ball.
4. 4. Roll the stuffed dough ball gently into a flat paratha, ensuring the filling is evenly distributed and the dough doesn’t tear.
5. 5. Heat a tawa (griddle) over medium heat and place the rolled paratha on it. Cook for 1-2 minutes until bubbles appear, then flip.
6. 6. Apply ghee on the cooked side, flip again, and apply ghee on the other side. Cook until both sides are golden brown and crispy.
7. 7. Repeat the process for the remaining dough and filling. Serve hot with yogurt, pickle, or mint chutney.