Vegetable aloo paratha

Ingredients

For stuffing/filling
4-5 potatoes
2- carrots
7 - beans
10-15 peas
1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
Salt to taste

For dough
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
1 cup milk
Enough water to make dough

Method

Making the filling

Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil the vegetables, cool, peel and mash the vegetables (You can pressure cook or microwave ). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.

Making dough
(can be made while potatoes are boiling)
Sieve flour. Add salt, oil or ghee, milk and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again

Rolling out parathas

Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a small puri. Now put a small quantity of above stuffing (vegetable filling) over it, close it from all sides.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color.Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot.