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Mixed veg parathas in a plate with Indian pickles.
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5 from 10 votes

Mixed Veg Paratha

These mixed veg parathas couldn't be easier to make. Use any veggies you have on hand, grate them up and cook them down with a few spices until they are quite dry. Stuff them into a whole wheat paratha wrapper and you have a delicious and wholesome food you can serve for breakfast, lunch or dinner.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: Mixed veg paratha
Servings: 8 parathas
Calories: 225kcal



For the mix veg stuffing

  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 4 cloves garlic (thinly sliced)
  • 2 green chili peppers (like serrano or jalapeno. Use less and/or remove seeds and ribs if sensitive to heat. Mince the peppers)
  • 5 cups vegetables (Use the large holes on a box grater or food processor. I used a mix of cabbage, cauliflower, bell peppers, onions and carrots)
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons garam masala
  • 4 tablespoons chickpea flour (besan)
  • 2 tablespoons rice flour
  • 2 tablespoons cilantro (finely chopped)
  • Salt to taste

For the paratha dough

  • 2 cups whole wheat flour (preferably atta flour or durum wheat flour. If you can't get either use regular whole wheat flour)
  • 1 teaspoon ajwain (carom seeds)
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt

Additional ingredients

  • Vegetable oil or cooking spray (for cooking parathas)


Make the mix veg stuffing

  • Heat vegetable oil in a skillet. Add the cumin seeds, saute for 30 seconds, then add the sliced garlic and minced chili peppers. Saute quickly for 30 more seconds.
  • Add the grated vegetables followed by the ground cumin, coriander and garam masala powder. Add salt to taste. Mix, cover and cook until the vegetables are tender.
  • Stir in the chickpea flour and rice flour. Mix and cook until the vegetable mixture is quite dry with no moisture remaining. Stir in the cilantro.

Make the paratha dough

  • Place the flour in a large mixing bowl with the ajwain, kasoori methi and salt. Mix the ingredients with your fingers, then slowly drizzle in water and knead into a stiff but pliable dough.
  • Cover the dough and set aside at least 30 minutes. The divide into eight portions and roll each into a ball.

Make the mix veg parathas

  • Flour the surface and rolling pin. Flour a ball of dough and, using the rolling pin or your fingers, shape it into a round or a "bowl" about three inches wide (watch video to see exactly how to do this)
  • Place a couple of tablespoons of filling in the center, then pull the edges to the top. Seal the dough tightly and gently roll into a ball.
  • Flour the dough ball and gently, applying as little pressure as possible, roll into a circle about six inches in diameter.
  • Heat a griddle over medium heat. Place the paratha on it and cook until air bubbles appear on top. Flip and cook the other side. You can drizzle some oil along the edges or spray cooking spray on top of the paratha (lower gas flame if doing this) for a crispier paratha.
  • Flip again and cook until both sides have golden brown spots all over.
  • Repeat for remaining parathas. Serve hot.



  • You can use cayenne or any other red chilli powder instead of the green chili peppers. 
  • Fresh and finely chopped mint leaves can be used instead of the cilantro or coriander leaves.
Storage instructions
  • Refrigerate: Store parathas in an airtight container in the fridge for up to three days.
  • Freeze: Flash freeze the parathas on a baking sheet, then stack in a container or freezer-safe bag. Freeze for up to three months.
  • Reheat: Reheat the parathas on a griddle until warmed through.


Calories: 225kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 359mg | Fiber: 8g | Sugar: 1g | Vitamin A: 4639IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 3mg