Ingredients:

• 1/2 cup – Wheat flour
• 1/4 cup – any other available flour (rice, bajra, maize, etc.)
• 1/2 Onion
• 1/2 Carrot
• 3-4 Cabbage leaves
• 1/2 Capsicum
• 1/2 Potato
• 2 Green chillies
• 1/4 tsp – ginger, grated
• 3 tbsp – oil
• 1/4 tsp – Turmeric powder
• salt to taste

Method:

1. Finely chop all the vegetables either in a chopper or by hand in a large plate.
2. You may even grate them if a chopper is not available.
3. Add the flours, 2 tbsp. oil, salt and knead to a very stiff dough.
4. Do not keep the dough for long after kneading, or it will become gooey and soft.
5. This would make it difficult to roll the parathas.
6. Divide into 3 parts. Roll into 5 inch rounds.
7. Shallow fry on a hot griddle (tawa) on both till golden brown using the remaining oil.
8. Eat hot or carry away for later, with sauce, tamarind or onion chutney.

Recipe courtesy of Sify Bawarchi