MIX VEGETABLE PARATHAS (PURNA PARATHAS)

I got the idea of making these parathas from a marathi T.V serial I used to watch regularly back home in Pune. The scene was such that a newly wed girl tries her hand at cooking and makes mixed veg parathas (she calls them Purna Parathas : Purna meaning Complete in marathi) for everybody in her new home and how at first they turn up there noses at eating something so alien to them but after the first bite they are all gaga about it and cannot stop singing their praises. Well I hope you people will also go gaga over my recipe. It is completely my creation and it is a very wholesome dish that can be eaten as breakfast, lunch or supper. well here goes:

Ingredients needed:

For the outer cover of the parathas:

3 cups wholewheat flour, 2 tspns salt, 1 tspn fennel seeds powdered(optional), 1 tspn turmeric powder, 1 tspn chilli powder 2-3 tblspns oil.

For the stuffing:

2 large potatoes boiled and mashed, 1 carrot grated, 1 onion grated, 2-3 cloves garlic crushed, 1/4 cup boiled and mashed green peas, 1/2 beetroot grated a handful of spinach leaves finely chopped, 1 tblspn kasoori methi, 1/4 cup grated cabbage, 2-3 tblspns tomato ketchup, 1.5 tspn chilli powder, salt as per taste oil for cooking.

Procedure for the outer covering:

Mix all the ingredients and form a dough which is not too soft and not too stiff. Cover it and set aside.

Procedure for the stuffing:

Heat the oil and first add the grated garlic and onions. Saute till they turn golden brown. Next add the grated carrots, mashed peas, grated beetroot, chopped spinach, kasoori methi, and cabbage and fry for a few minutes. Now add to this the ketchup chilli powder, salt and mix well. Finally stir in the mashed potatoes and give it a good mix. Taste the stuffing. Its okay if it tastes slightly too salty and too hot because the outer covering will mellow it down. Let the stuffing cool completely before rolling out the parathas.

Take a portion of the dough and roll it into a ball (a little smaller than a golf ball). Roll it out about 3 inches in Diameter onto a well dusted platform. Now take a tblspn full of the stuffing and set it onto the rolled dough. Envelope the stuffing completely in the dough . Dip this stuffed dough ball again into some flour and now roll out a thick paratha. Roast the paratha on a hot tawa(griddle) and smear with butter on both sides. you can dry first dry roast all the paratha and roast them again with butter just before serving them

Serve hot with a dal fry, fresh yogurt and pickles of your choice or simply with tomato ketchup.

You might feel exhausted just reading the recipe but believe me these parathas are worth all the effort you put in. At my place they are a favourite weekend brunch.