Himachali Vegetable Stuffed Chutney Paratha

For a Serving Size of Two:

Ingredients:

For the Dough:

• 60 grams whole wheat flour
• 50 ml water (or as needed to knead)
• Salt to taste

For the Vegetable Stuffing:

• 50 grams boiled and mashed potatoes
• 50 grams finely chopped carrots
• 30 grams finely chopped capsicum
• 30 grams finely chopped cabbage
• 20 grams green peas (blanched)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 2 teaspoons oil
• Salt to taste

For the Chutney:

• 50 grams fresh coriander leaves
• 20 grams mint leaves
• 10 grams green chilies
• 5 grams garlic cloves
• 1 tablespoon lemon juice
• Salt to taste
• Water as required for blending

Procedure:

• In a bowl, mix whole wheat flour and salt. Gradually add water to knead into a soft dough. Set aside for 10 minutes.
• Heat oil in a pan, add cumin seeds, and let them splutter. Add ginger-garlic paste and sauté for a minute.
• Add all the chopped vegetables (potatoes, carrots, capsicum, cabbage, peas) and stir-fry for 3-4 minutes.
• Add red chili powder, coriander powder, and salt. Cook for another 2 minutes. Set the stuffing aside to cool.
• Blend coriander leaves, mint leaves, green chilies, garlic cloves, lemon juice, salt, and water into a smooth chutney.
• Divide the dough into equal portions and roll them out into small circles.
• Place the cooled vegetable stuffing in the center of each circle. Fold and seal the edges to cover the stuffing.
• Roll the stuffed dough into parathas and cook them on a hot tawa (griddle) using minimal oil until golden brown on both sides.
• Serve the parathas with the freshly made chutney.

Nutritional Benefits:

Nutritional Information:

• Calories: 399 kcal
• Protein: 6.7 g
• Carbohydrates: 68.8 g
• Fat: 11.9 g