Bring a burst of wholesome flavors to your table with this Mix Veg Paratha recipe—a healthy and satisfying Indian flatbread stuffed with a medley of fresh vegetables and paneer. The vibrant mix of potatoes, carrots, beans, peas, cauliflower, and paneer turns this paratha into a nutrient-packed delight, making it perfect for a hearty breakfast, tiffin box, or even a comforting dinner. Loved by kids and adults alike, these parathas are ideal for sneaking in veggies for picky eaters while keeping lunchboxes mess-free, delicious, and filling. Serve them as they are, or pair with tangy pickles, creamy raita, or zesty chutney for an extra punch.
This recipe is incredibly versatile—add whatever vegetables you have on hand, making it a fantastic way to clear out your fridge while crafting a balanced meal. Prepared using whole wheat flour, the parathas offer a perfectly soft texture that encases the spiced vegetable-paneer stuffing. Cooking is straightforward and fuss-free, making this recipe beginner-friendly and suitable for busy mornings. Enjoy these mix vegetable parathas piping hot, and savor every bite packed with flavor, nutrition, and homestyle comfort.
Mix Veg Paratha Recipe | Wholesome Vegetable Paratha
Print RecipeIngredients
- 2½ cup wheat flour / atta
- ½ tsp salt
- 3 tsp oil
- water to knead
- 2 potato, peeled and cubed
- 1 carrot, chopped
- 20 florets cauliflower
- 15 beans, chopped
- ½ cup peas / matar
- ½ tsp salt
- 2 tsp oil
- ½ tsp ginger paste
- 2 green chillies, finely chopped
- ½ tsp garam masala
- ½ tsp cumin powder / jeera powder
- ½ tsp dry mango powder / aamchur
- ½ tsp coriander seeds, crushed
- ¼ tsp carom seeds / ajwain
- pinch of asafoetida / hing
- 1 cup paneer / cottage cheese, grated
- 2 tbsp coriander, finely chopped
- wheat flour / atta, for dusting
- oil, for roasting
Instructions
Take wheat flour, salt, and oil in a mixing bowl, add water gradually, and knead into a soft, pliable dough. Cover and set aside.
Boil potatoes, carrots, beans, peas, and cauliflower until just tender. Drain well and mash together in a large bowl.
Heat oil in a pan, add ginger paste, green chillies, and hinge. Sauté briefly, then add the boiled vegetables.
Mix in paneer, all ground spices, coriander seeds, carom seeds, salt, and fresh coriander. Sauté for two minutes and let the mixture cool.
Divide the dough into equal balls. Dust one with flour and roll into a 5-6 inch circle.
Place a generous spoonful of the vegetable-paneer stuffing in the center. Gather the edges, pleat, and pinch to seal, discarding any excess dough.
Flatten and gently roll into a thick disc, taking care not to let the filling spill out.
Set a tawa or skillet over medium heat. Place the rolled paratha and cook until golden brown spots appear on both sides, applying oil as needed.
Serve hot with raita, pickle, or your favorite chutney.
Notes
Tips:
Use any vegetables on hand to suit your taste or to utilize leftovers., Skip the paneer for a vegan option or substitute with tofu., Mix the cooled, mashed vegetables directly into the dough for a mess-free twist., Ensure your tawa is hot before placing the paratha to prevent sticking., Cook on medium-high heat for a crisp exterior and soft interior.