For dough:
2½ cup wheat flour / atta½ tsp salt3 tsp oilwater to knead
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For pressure cooking:2 potato, peel & cube1 carrot, chopped20 florets gobi / cauliflower15 beans, chopped½ cup peas / matar½ tsp salt
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For stuffing:2 tsp oil½ tsp ginger paste2 chilli, finely chopped½ tsp garam masala½ tsp cumin powder / jeera powder½ tsp aamchur / dry mango powder
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½ tsp coriander seeds, crushed¼ tsp ajwain / carom seedspinch hing / asafoetida1 cup paneer / cottage cheese, grated2 tbsp coriander, finely chopped
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Firstly, pinch a ball sized wheat dough and dust with some wheat flour. Further, roll it in a circle of about 5 to 5.5 inches in diameter. Place a ball sized prepared mix veg stuffing in the centre.
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Start by pleating the dough, bringing it to the center, joining the pleats tightly, pinching off excess dough, and sprinkle wheat flour on top.
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Place rolled paratha on a hot tawa, roast both sides with oil, and serve hot mix vegetable paratha with sauce, raita, or pickle.
Source: Freepik