Aloo Vegetable Parathas/ Flat bread stuffed with Potato & Vegetables

We all love Aloo Parathas, especially kids. My baby is a chapathi fan he calls them “pappadam”.I just thought of sneaking in some veggies along with the aloo and make it more healthy. Warm flatbread stuffed with potato & veggie mixture, Aloo-veggie Parathas can be enjoyed with yogurt, pickle or with any curry.

Ingredients:

For Dough:

Whole Wheat Flour - 1 1/2 cups
Salt – 1/4 tsp
Water – enough to make dough

For Filling:

Potatoes - 2 large, boiled and peeled
French Beans- 5-6 minced
Medium Carrot- 1/2 minced
Onion – 1/2 small, finely chopped
Salt – 1/2 tsp or to taste
Cilantro - 5 sprigs, finely chopped
Spray Cooking Oil – for pan frying

Method:

I a shallow bowl mix the flour, salt and water. Prepare smooth and soft dough and keep aside.

In a pan heat a tsp oil and cook the onion, minced carrots and beans till soft. In another bowl grate boiled Potatoes. Grating prevents lumps. Add the cooked vegetables, coriander leaves, salt and mix well. Make small filling balls and keep aside. Divide the dough into equal size balls. Roll out one dough ball into a small disk.

Place a filling ball on the center of the disk and fold the dough around the filling ball, completely enclosing it. Flatten the stuffed ball and dip it into the dry flour on both sides. This will be thicker than normal chappathis. Using a rolling pin, roll out the stuffed ball into a disk. Repeat the same process with other dough balls.

Keep a tava or skillet on the stove at medium to medium high. Spray or oil the tava and place the parathas on the tava. Once bubbles appear, flip the paratha over and lightly spray it with cooking oil. Allow this side to cook for 30 seconds and flip it over once more. Keep flipping the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots. Serve warm

I am sending this to Creative Food for Picky/Fussy Eaters Healthy Breakfast and Dinner hosted by Saraswathi Iyer