Garlic Mixed Vegetables

Ingredients

• 2.5 cups whole wheat flour
• 100 grams cauliflower or 1 cup chopped cauliflower
• 100 grams carrot or 2 medium carrots
• 100 grams potatoes or 1 medium potato
• 100 grams spinach or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach leaves
• 8 to 10 french beans, chopped
• 1/4 cup heaped peas – fresh or frozen
• 1 or 2 green chilies – finely chopped
• 1/2 teaspoon finely chopped ginger or ½ inch ginger – finely chopped
• 1 teaspoon Coriander Powder (ground coriander)
• 1 teaspoon jeera powder (ground cumin)
• 1/2 teaspoon red chili powder or cayenne pepper
• 1/4 teaspoon turmeric powder (ground turmeric)
• 1/4 to ½ teaspoon Garam Masala
• 1 pinch asafoetida (hing) – optional
• 1.5 teaspoon salt or as required
• 1 tablespoon oil or ghee
• 1 to 2 tablespoos water for kneading, – only add if required
• oil or ghee for roasting parathas, as required

Instructions

Cooking Vegetables

1. Rinse, peel and chop the veggies.
2. Then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
3. If you are mixing the raw vegetables with water while cooking, then do not discard the water. 
4. Some of this water can be added to the dough while kneading. Also you can add this water to make soups or dals.
5. Drain the cooked veggies really well. You do not want any extra water or moisture seeping into the dough.
6. When the veggies cool down, then mash with a potato masher. Mash very well.
7. Add finely chopped spinach. If you do not have spinach, then you can add other green like amaranth leaves or fenugreek leaves (methi). 
8. Add chopped coriander leaves, green chilies and ginger.
9. Add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt as required.
10. Mix the spices and salt very well with the mashed veggie mixture.

Kneading Dough And Rolling

1. Add whole wheat flour (atta). Make a well and add oil or ghee.
2. Bring everything together and start to knead.
3. No need to add water while kneading. Add water only if its a must. Otherwise the dough becomes sticky.
4.  In case if the dough becomes sticky then add some more whole wheat flour.
5. Knead to a smooth and soft dough.
6. Pinch medium sized ball from the dough. Then on a rolling board, flatten the dough ball and place it. Dust it with some flour all over it.
7. Gently roll to a size of a chapati or roti. Add more flour if required while rolling.

Roasting Veg Paratha

1. Place the rolled vegetable paratha on a hot tava. Keep the flame to medium to medium high heat.
2. When the base is one-fourth cooked, flip with the help of a spatula or tongs. Spread some oil or ghee as required on this side.
3. Flip again when the second side is half cooked. Apply oil or ghee on this side now.
4. Flip again a couple of times to get the parathas browned and cooked well.
5. Take care that the edges of the paratha are cooked well. You can also press the paratha edges with a spatula or spoon, so that they are fried well. Since some times, the paratha edges are not cooked well.
6. Make all mix vegetable parathas this way. While cooking the second paratha you can wipe the tawa with a paper towel if it has burnt or browned wheat flour particles.
7. Serve mix veg paratha with curd or pickle or topped with butter.