Paratha with vegetables

Its mid date of July and this is my first post for this month and I am blogging after a month - Shame on me! I aint regular to my blog and I ain't visiting other blogs and I really don't have a reason to justify that. Not that I was caught in a whirlpool of work, its just sheer laziness to get back.

I have been cooking a lot of South Indian dishes for S. Poor he - always asks with an excitement when he sees the food on his palate - "When are you gonna blog this? Tastes yummy and good". I give a tepid smile as a reply. I keep telling myself about taking a pic of the dish after dinner but I don't find anything left on the kadai/wok late that night and this what has been happening for the past few weeks.I make food in little quantities; just enough for one meal. Well, this sounds like a silly reason for you guys. Ya, I could take a pic before my dinner! but you know the hunger pangs during the cooking itself - munching a bit a carrot, a cookie, few peanuts :-) , so I jus wanna get done with the cooking and eat. I keep telling to myself "Tomorrow I will do it for sure" (eeeeeeh) .

I have been procrastinating this little passion of mine for a long time and the thought that my fellow foodie-friends would have forgotten me and my blog, brings me back to senses to be regular. Today I am back with a little hope and enthusiasms to post my recipes often.

The post for today is Veggie Paratha and this is especially for moms of young kids - This is dish is definitely for you to stuff them with all the good things in one meal and this is also a perfect dish for working women. This paratha is simple, nutritious, healthy and tasty. Its a good source of all the vitamins, minerals and fibre in one pack.



I generally chop all my left over veggies (carrot, beans, cauliflower, spinach, cabbage, beets) in the food processor and store them in the freezer. I thaw them before use and add onions, little ginger, green chillies, salt and tofu. Its better to add the onions during cooking as stored ones leave a pungent smell on other veggies.

Ingredients
For the stuffing:

• 1 carrot
• 1/2 beet
• 5-6 florets cauliflower
• Small chunk - Cabbage
• 10-15 spinach leaves
• 10 beans
• 1 finely chopped onions
  
• 1/2 inch ginger
• 1-2 green chillies
• 1/2 cup grated tofu
• salt
• oil

For the dough:

• Chakki fresh atta (Can be bought from Indian Grocery shop)
• Salt
• Water

Method

• Remove 2-3 cups atta on to a fresh dry bowl. Add a pinch of salt and mix them well. Add water little by little and knead them into a soft dough. Let them rest for 10-15min.
• Chop all the veggies in the food processor to 1mm small chunks. Add finely chopped onions,ginger, green chillies, salt and tofu. Mix them thoroughly and set aside.
• Divide the dough into equal small balls of 1-2 cm diameter. Roll them out in to a larger circle with a rolling pin and set aside.
• Heat a non-stick tawa and cook on medium high. First place one rolled out chapati and gently spoon out the veggie mix on top. Spread them over the entire surface of the chapati with a back of a spoon. Place another rolld out chapati on top of it. Wet your fingers with water and seal the edges. Drizzle few drops of oil along the edges.Cook them for 2-3 min on one side and flip it over. Cook for another 3-4 min. Chapattis will be lightly browned and thats the indication that its cooked.

Optional: Spoon a dollop of butter on top of hot steaming chapati before serving.


Serve hot with tomato ketchup/ yogurt seasoning / Indian curries.