Tawa Masala Vegetable Parantha Recipe

About this recipe

Tawa Masala Vegetable Parantha is a wholesome and flavorful Indian breakfast dish that combines the goodness of fresh, spiced vegetables with the comforting warmth of whole wheat flatbreads. Perfectly balanced with a medium spice level, this dish is ideal for a sedentary lifestyle and weight-loss goals, thanks to its fiber-rich vegetables and moderate calorie count. The paranthas are stuffed with a savory vegetable filling, lightly spiced with traditional Indian spices, then cooked to golden perfection on a tawa (griddle), making them a delightful and hearty way to start your day. Serve with yogurt or a tangy pickle for a truly satisfying experience.

Ingredients

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

Instructions

1. 1. In a mixing bowl, add the whole wheat flour, 1 tsp salt, and 1 tbsp oil. Gradually add water and knead into a smooth, soft dough. Cover with a damp cloth and set aside for 20 minutes.
2. 2. In another bowl, combine the grated carrot, chopped cabbage, capsicum, coriander leaves, green chili, cumin powder, coriander powder, red chili powder, garam masala, and turmeric powder. Mix well to prepare the vegetable filling.
3. 3. Divide the dough into equal portions and roll each into a small ball. Flatten each ball into a small disc, place a spoonful of the vegetable filling in the center, and gently seal the edges to encase the filling.
4. 4. Roll the stuffed dough ball into a flat circle of around 6 inches in diameter, taking care not to tear the dough.
5. 5. Heat a tawa or griddle over medium heat. Place the rolled parantha on the tawa and cook for 1-2 minutes on each side until light brown spots appear.
6. 6. Brush the parantha with a small amount of oil on both sides and cook further for 1-2 minutes on each side until golden brown and crispy.
7. 7. Repeat the process with the remaining dough and filling. Serve the hot paranthas with yogurt or your favorite pickle.