Craving a breakfast that’s both hearty and bursting with flavour? Imagine biting into a Flavourful Veggie Paratha, crispy on the outside, soft and savoury on the inside, packed with a vibrant mix of fresh vegetables and aromatic spices. This isn’t just any paratha recipe; it’s your new go-to for a quick, delicious, and incredibly satisfying meal, perfect for a busy morning or a convenient lunchbox.
Forget complicated steps and endless ingredient lists. We’ve simplified the process so you can whip up these amazing parathas with ease. We start by combining finely chopped corn, grated carrots, paneer, and onions with fresh coriander. But the magic truly happens with our unique spice blend – a medley of ginger-garlic-green chilli paste, turmeric, garam masala, cumin, coriander, and a hint of tangy chaat masala, all brought together with a touch of cheese and tomato sauce. This combination ensures every bite is a burst of irresistible taste.
What makes our recipe stand out? It’s all about achieving that perfect balance of texture and taste. We’ll show you exactly how to knead the dough to the right consistency, ensuring your parathas are never too thin or too thick, and always cook up beautifully. Then, discover the secrets to getting that golden-brown, crispy exterior while keeping the inside wonderfully tender. Whether you’re a seasoned cook or just starting your culinary journey, our clear, step-by-step instructions will guide you to paratha perfection.
Ready to elevate your breakfast or lunch game? Dive into the full article to unlock the complete recipe and discover just how simple it is to create these incredible Flavourful Veggie Parathas that your whole family will love.
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Ingredients:
- 1 Cup Fresh Corn kernels
- 1 medium-sized carrot (peeled & grated)
- 50 g paneer grated
- 1 medium-sized onion, chopped
- coriander leaves
- (1/2 inch ginger, 1 green chilli, 3 garlic cloves) paste
- 1/4 tsp Turmeric Powder
- 1/2 tsp garam masala powder
- 1/2 tsp cumin & coriander powder
- 1/2 tsp chaat masala powder
- salt to taste
- Amul cheese cubes (grated)
- 1 tbsp tomato sauce
- 1/2 tsp red chilli powder
- 1 bowl of wheat flour {Approximately one full cup (a little less)}
- Water: As needed for kneading
- Oil: For frying the parathas
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Instructions:
- In a bowl, combine the finely chopped corn, grated carrot, grated paneer, finely chopped onion, and chopped coriander leaves.
- Add the ginger-garlic-green chilli paste, turmeric powder, garam masala powder, cumin powder, coriander powder, chaat masala, salt, grated cheese, tomato sauce, and red chilli powder.
- Mix everything thoroughly until well combined. The mixture should be well integrated.
- Gradually add wheat flour to the mixture, starting with about half a bowl.
- Mix the flour into the vegetable mixture.
- Add a little water at the end and knead it into a dough that is not too thin or too thick.
- Take a medium-sized portion of the dough.
- Dust your rolling surface with a little flour or apply some oil.
- Roll out the dough into a paratha of medium thickness, neither too thick nor too thin.
- Heat a griddle or tawa over medium heat.
- Add a little oil to the griddle and spread it around.
- Place the rolled paratha on the hot griddle.
- Cook on medium heat until nicely browned and crispy on one side.
- Flip the paratha and cook the other side until it’s also evenly browned and crispy.
- Add a little oil around the edges and cook until fully done and crispy.
- The parathas are ready to be served for breakfast or packed for lunch.
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Flavourful Veggie Paratha Recipe
Ingredients
- 1 Cup Fresh Corn kernels
- 1 medium-sized carrot peeled & grated
- 50 g paneer grated
- 1 medium-sized onion chopped
- coriander leaves
- (1/2 inch ginger, 1 green chilli, 3 garlic cloves) paste
- 1/4 tsp Turmeric Powder
- 1/2 tsp garam masala powder
- 1/2 tsp cumin & coriander powder
- 1/2 tsp Chaat masala powder
- salt to taste
- Amul cheese cubes grated
- 1 tbsp tomato sauce
- 1/2 tsp red chilli powder
- 1 bowl of wheat flour {Approximately one full cup (less a little)}
- Water: As needed for kneading
- Oil: For frying the parathas
Instructions
- In a bowl, combine the finely chopped corn, grated carrot, grated paneer, finely chopped onion, and chopped coriander leaves.
- Add the ginger-garlic-green chilli paste, turmeric powder, garam masala powder, cumin powder, coriander powder, chaat masala, salt, grated cheese, tomato sauce, and red chilli powder.
- Mix everything thoroughly until well combined. The mixture should be well integrated.
- Gradually add wheat flour to the mixture, starting with about half a bowl.
- Mix the flour into the vegetable mixture.
- Add a little water at the end and knead it into a dough that is not too thin or too thick.
- Take a medium-sized portion of the dough.
- Dust your rolling surface with a little flour or apply some oil.
- Roll out the dough into a paratha of medium thickness, neither too thick nor too thin.
- Heat a griddle or tawa over medium heat.
- Add a little oil to the griddle and spread it around.
- Place the rolled paratha on the hot griddle.
- Cook on medium heat until nicely browned and crispy on one side.
- Flip the paratha and cook the other side until it's also evenly browned and crispy.
- Add a little oil around the edges and cook until fully done and crispy.
- The parathas are ready to be served for breakfast or packed for lunch.
