Adapted from Tarladalal’s recipe this one is simple and quick and really delicious. My kids loved it and I am happy to stuff some veggies into their stomachs 🙂 The soy sauce gave a hint of “Chinese” feel but it did not overplay. Any combination of veggies can be used but only constraint is they should be crunchy. And yeah the folding and rolling is not there which made my job no-mess!
Stuffed veggie paratha
For the stuffing:
Green Capsicum chopped to 1/2 inch cubes – 1/2 cup
Cabbage thinly slivered – 1/2 cup
onion sliced – 1/4 cup
ginger slivers – 1/2 tea spoon
Sambar powder or chilli powder – 1/2 tea spoon
soy sauce – 1/2 tea spoon
Salt as per taste
Peanut oil – 1 tea spoon
For the roti :
Make regular rotis. If not knead 1 cup of whole wheat flour with little salt and 4 T spoon of water. Add water Tablespoon at a time until you get a firm pliable dough. Knead for 10 minutes until smooth. Add a teaspoon of ghee/melted butter in the last 3 minutes of kneading to get a silky texture. Divide into 6 equal balls.
How to make ?
For the stuffing:
Heat the oil in a thick bottomed pan and add onions and ginger and saute on high flame till the onions wilt. Now add the veggies, sambar powder/chilli powder and salt and sprinkle 2 T spoon of water and stir on high flame for 2 minutes. Once the capsicum just starts to wilt add the soy sauce and stir for half a minute. Switch off the stove and let it cool.
Now roll a ball of the roti dough into a thin circle. Dust with enough flour while rolling.
The size of the roti should be 7-8 inch in diameter. Place a tablespoon of the stuffing in the center and bring all the four ends (as shown in the picture) and press slightly to stick them together.
Heat a tawa or griddle and cook the paratha on both sides till golden brown. Add a drop or two of oil while cooking the parathas.
Serve hot. No need for any side dish!