“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
Step 1: In a mixing bowl, add the 125 grams of whole wheat flour and a pinch of salt if desired. Gradually add water and knead until you get a smooth, soft dough.
Step 2: Cover and let it rest for 10-15 minutes.
Step 3: In another bowl, combine the boiled and mashed potatoes with the mixed chopped vegetables and coriander leaves.
Step 4: Add the Chatpatta Mix and mix thoroughly until evenly combined
Step 5: For the stuffed parathas, divide the dough into equal-sized balls. Take one dough ball, roll it out into a small circle, and place a portion of the vegetable stuffing in the center.
Step 6: Bring the edges together to seal the stuffing inside, pressing gently to flatten.
Step 7: Roll the stuffed dough ball carefully into a flat, round paratha, taking care not to let the stuffing come out.
Step 8: Heat a skillet or tawa over medium heat. Place the rolled paratha on the skillet and cook for 1-2 minutes on each side.
Step 9: Drizzle a little oil or ghee around the edges and cook until golden brown spots appear on both sides
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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