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December 01, 2008

Subzi Ka Paratha

This was a regular feature at our place when we were kids. My mother would often make this for sunday brunch or pack it for school lunch. This is her recipe but I've added a slight twist by using soy flour in my dough.

Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
½ tsp salt
1 tsp melted butter or ghee
a little milk

For the stuffing :
2 teacups finely chopped
boiled vegetables

(cabbage, cauliflower, green peas,
French beans, capsicum)
1 onion, chopped
2 potatoes, boiled and mashed
2 green chillies, chopped
½ tsp chilli powder
2 pinches garam masala
2 tbsp coriander, chopped
2 tbsp ghee
salt to taste

Method :
For the dough :
Combine the maida, gehun ka atta, salt and butter. Put enough milk and make soft dough.
Knead the dough properly and keep aside for at least 15 minutes.
Divide the dough into 12 equal portions. Apply a little flour and roll out into rounds.
Cook each round very lightly on a tava and keep in a folded wet napkin.

For the stuffing :
Heat the ghee, put the onion and cook till it becomes soft.
Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.
Take out and keep it cool.

How to proceed :
Keep 2 tbsp of the stuffing in the centre of each dough round and fold like an envelope from all the corners.
Put the round on a tava with the open edges at the bottom.
Cook for a few minutes, turn over on the other side and cook again till it becomes crispy.
Repeat the same procedure for the remaining rounds.
Ready to serve.

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