While making parathas, I like to load them full with as many veggies that can be combined to make a great tasting healthy parathas.
I also save some cooked veggies for the day , to make parathas for the afternoon or for early dinner.
So it is a great help to set aside vegies like cooked potatoes, some grated cabbage, cooked green peas.
All these went into one yummy paratha.
2 cups whole wheat flour to make the paratha dough.
1/2 cup cooked potatoes mashed well.
1/2 cup cooked green peas also mashed lightly.
1 cup finely chopped washed cleaned fenugreek leaves/methi
1/2 cup lightly blanched cabbage grated .
2 tsp chopped green chillies
1 tsp aam chur powder ( dry mango powder.)
2 tbsp finely chopped coriande leaves.
salt to taste.
In a bowl first prepare the paratha dough by mixing whole wheat flour, oil, a pinch of salt. Make a smooth pliable dough. Cover and keep aside till you get other things ready.
Make a smooth ball of the mashed veggies and fenugreek leaves, , add the chopped green chillies, coriander leaves.
Make small balls of the mashed vegetables mixture and keep aside.
Pinch off small balls of the paratha dough, take one ball, flatten lightly, place the vegetable ball mixture in the centre, cover with the paratha circle. Remove excess dough from top when you bring it together.
Now flatten lightly on a dusted board, roll into parathas, not too thin or. thick.
Meanwhile keep a griddle heated and ready, place the prepared paratha round on the griddle on medium heat, cook well on both sides, add drops of oil around the edges, remove when brown spots appear.
Serve with raita and pickle.