Stuffed Layered Mixed Vegetable Paratha

Serves: 8 people

Ingredients

For the Dough

• Wheat flour – 5 cups
• Spinach – 1 cup (washed and finely chopped)
• Salt – to taste
• Water – as required
• Ghee – for cooking

For the Fillings

• Cauliflower – 1 bunch (grated)
• Paneer (cottage cheese) – 250 g (grated)
• Onion – 2 medium (finely chopped)
• Potatoes – 4 medium (boiled and mashed)
• Radish – 2 medium (grated)
• Ginger – 2 tsp (grated)
• Fresh coriander leaves – 2 cups (finely chopped)
• Green chilli – 1 (finely chopped, optional)

Spices

• Ajwain (carom seeds) – 1 tsp
• Garam masala – 1 tsp
• Red chilli powder – ½ tsp
• Salt – to taste

Method

1. Prepare the Dough

1. In a bowl, mix 1 cup wheat flour with chopped spinach, salt, a pinch of red chilli powder, and a little garam masala.
2. Add water gradually and knead into a soft, smooth dough.
3. In a separate bowl, knead the remaining wheat flour with salt and water into another soft dough.
4. Cover both doughs and let them rest for 15–20 minutes.

2. Prepare the Fillings

Cauliflower Filling

1. Add a little salt to the grated cauliflower and let it rest for 10 minutes.
2. Squeeze out excess water thoroughly.
3. Mix with ginger, coriander leaves, and a little spice mix.

Onion Filling

1. Add a little salt to the chopped onions and rest for a few minutes.
2. Squeeze out excess moisture before use.

Radish Filling

1. Add salt to the grated radish and rest for 10 minutes.
2. Squeeze out all excess water.
3. Mix with ginger and a little spice mix.

Potato Filling

1. Mix mashed potatoes with salt, garam masala, green chilli, onion, ginger, and coriander leaves.
2. Combine well until evenly seasoned.

Spice Mix

1. In a small bowl, combine ajwain, salt, red chilli powder, and garam masala.
2. Keep aside for layering.

3. Layering the Paratha

1. Divide both doughs into equal portions and roll each portion into thin puris.
2. Place one plain puri on a floured surface and lightly apply ghee and spice mix.
3. Place a second puri on top and spread the potato filling evenly.
4. Add a third puri and spread the paneer filling.
5. Add a fourth puri and spread the cauliflower filling.
6. Add a fifth puri and spread the radish filling.
7. Place the spinach dough puri on top.
8. Add another plain puri with a light layer of ghee and spice mix.
9. Finish with one final plain puri on top.
10. Press gently, seal the edges, and roll carefully into a thick paratha.
11. Cut into desired portions if preferred.

4. Cook the Paratha

1. Heat a tawa or flat pan over medium heat.
2. Place the layered paratha on the hot tawa.
3. Cook until light golden spots appear on one side.
4. Apply ghee and flip carefully.
5. Cook both sides until crisp, golden brown, and fully cooked from inside.

Serving Suggestions

• Serve hot with curd, white butter, pickle, or chutney.
• Best enjoyed fresh for maximum crispness and flavor.
• Pair with masala chai or lassi for a traditional meal.

Tips

• Squeeze all vegetables thoroughly to prevent soggy parathas.
• Resting the dough helps make softer and more pliable parathas.
• Roll gently to avoid tearing the layered stuffing.
• Cook on medium heat to ensure even roasting and proper cooking inside.
• Apply ghee gradually for a crisp and flavorful texture.