Biryani Flavoured Tahri

Biryani flavoured tahri. Tahri is a famous one pot rice dish made with rice, seasonal vegetables and spices from North Indian cuisine. And here is a similar recipe with different flavour. All the aromatic spices, saffron, rose, Kewra and meetha attar made this tahri fragrant and mouthwatering.

This spicy aromatic rice can be served with Palak raita, Beetroot raita or any raita. Or you can also serve it with any curry. I have served this with Doi potol or parwal in yogurt gravy. And garnished with some different coloured chillies from my terrace garden.

According to Wikipedia Tahri is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added. Tehri and tehari are variants on the name for the vegetarian dish prepared in the same way as biryani. Alternatively, it can also be prepared with various types of meats and green peas. It was developed by the Muslim Nawabs of Awadh in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.

You may like to try some more rice dishes from this blog. Click on the name below for recipe.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable Fried Rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice or pulao

7. Korean egg fried rice

8. Chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice and raita

12. Mexican rice

13. Carrot rice

14. Tricolour rice

15. Mexican green rice

16. Kolkata style chicken biryani

17. Basanti pulao

18. Lotus stem biryani or pulao

19. Bengali pulao

20. Egg biryani or pulao

Tahri is a simple and easy to make rice dish made with spices, vegetables, soya nuggets or meat etc. And usually flavoured with aromatic whole spices like cardamom, cloves and cinnamon. But in this Tahri I have used all the flavour of biryani. So you will get a lovely aroma of biryani in this Tahri. And saffron will give a beautiful yellow colour and flavour to your tahri. You don’t need to use turmeric powder. But if you don’t have saffron then you can use 1/2 teaspoon turmeric powder with other spices. But I recommend to use saffron.

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Recipe

Basmati rice – 1 cup

Green peas – 1/2 cup

Cauliflower florets – 1 cup

Potato – 1 large, peeled and cubed

Carrot – 1, cubed

Onion – 1 large, finely chopped

Tomato – 1 small, chopped

Green chilli – 2-3 or to taste

Garlic – 4 cloves

Ginger – 1 inch piece

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Thick curd or yogurt – 1/4 cup

Oil – 3 tablespoon

Ghee or clarified butter – 1 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Biryani masala – 1 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1 tablespoon, optional

Saffron – a pinch

Milk – 2 tablespoon

Kewra water – 1 teaspoon

Rose essence or water – 1 teaspoon

Meetha attar – 3 drop

Water – 2 cup

Method

1. Wash the rice 3-4 times or till water runs out clear and soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Peel and chop the potatoes and carrot in cubes. Cut the cauliflower into small florets.

3. Grind tomato, green chilli, garlic and ginger into a smooth paste.

4. Soak saffron in hot milk. Let the milk cool down. Crush the saffron with your finger tips. Add Kewra water, rose water or essence and meetha attar. Stir and cover.

5. Crush the cardamom, cloves and cinnamon in a mortar pestle.

6. Heat a wok or heavy bottom vessel. Add cumin seeds, crushed cardamom, cloves, cinnamon and 1 bay leaf. When cumin seeds starts to splutter add finely chopped onion. Fry till onion starts to change it’s colour.

7. Add cauliflower florets, carrot and potatoes. Saute for 2-3 minutes.

8. Add ground ginger, garlic and green chilli. Also add cumin powder, coriander powder, garam masala powder, biryani masala and salt. Saute till dried up and oil leaves the sides.

9. Reduce the heat and add well whisked curd or yogurt. Keep stirring. When everything about to dried up increase the flame, add rice and mix. Saute for a minute.

10. Add chopped cilantro or coriander leaves. Tear up mint leaves with your hand and add if using.

11. Now add green peas and Kewra, rose water and meetha attar mixed saffron milk and 2 cup water. If you are making in pressure cooker use 1&1/2 cup water. Mix well. Taste the water if its perfectly salty, if not add little more salt to taste. Cover the vessel or wok. When it starts to rolling boil reduce the heat. Cook covered on simmer for 10 minutes.

12. Stir gently and cover again and cook for 5 minutes or till all the water evaporate.

13. Remove from heat and keep aside covered for 5-6 minutes.

14. Fluff the rice gently and serve hot with any raita or curry.

Notes

1. To make the tahri more spicy add some more green chilli. You can also use little red chilli powder if you want.

2. You can use any vegetables, soya nuggets, fried paneer cubes etc in this tahri.

3. 1/2 teaspoon turmeric powder can be used instead of saffron. Add turmeric powder with other spices. But try to use saffron for best result.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from. Please share your thoughts and suggestions in comment.
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Fulkopir Paturi Or Cauliflower With Poppy Seeds And Mustard

Fulkopir paturi or cauliflower with poppy seeds and mustard.
If you want quick easy and fingerlicking taste of cauliflower then its perfect for you.
This dry curry goes well with steamed rice.

Sending this post to 193 #Foodiemonday bloghop Bengali food fest theme. This week I have suggested the theme. I would love to see what my blogger friends cook and share from Bengali cuisine.

In my knowledge paturi refers to the method of cooking fish and veggies by marinating with mustard and wrapped up in a banana leaf and steamed or sometimes fried. Pata is Bengali word for leaf. Hence the name paturi.
But in a food group when Mili Roy shared the recipe of Adhora Madhuri, its a completely new dish for me. Quite easy recipe because we don’t need banana leaf to make this paturi. I asked Adhora then how it named paturi? She said that, we also call it paturi. So here is a delicious fulkopir paturi without using any leaf.

Recipe

Cauliflower – 1 medium

Mustard powder – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Green chilli – 3-4 or to taste

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon +1/4 teaspoon

Mustard oil – 3 – 4 tablespoon

Slit green chilli – 2 – 3

Dry red chilli – 1, optional

Nigella seeds or kalonji – 1/2 teaspoon

Method

1. Soak the poppy seeds or khas khas in 4 tablespoon hot water for 30 minutes. Grind with green chilli. Make a smooth paste.

2. Mix mustard powder with 3 tablespoon water and keep aside.

3. Rinse and cut the cauliflower in small florets.

4. Heat oil in a pan or wok. Fry cauliflower florets with little salt and 1/4 teaspoon turmeric powder. Fry till the cauliflower becomes light brown. Remove from oil.

5. In the same oil add Nigella seeds or kalaunji and dry red chilli if using. You can add little more oil if require.

6. Let the seeds splutter. Now add fried cauliflower, poppy seeds green chilli paste, soaked mustard powder, salt, sugar and turmeric powder. Mix well.

7. Reduce the heat. Cover and cook on simmer till cauliflower becomes soft and dried up.

8. Your fulkopir paturi or cauliflower with poppy seeds and mustard is ready. Garnish with chopped coriander leaves if you like.
Serve hot with steamed rice.

Notes
1. You can add 1 teaspoon mustard oil at the end for extra zing if you like.
2. Use green chilli according to your taste. You can also use red chilli powder if you want but green chilli tastes better.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Broccoli With Cottage Cheese And Mixed Vegetables

Happy Women’s Day to all wonderful women.
Broccoli with paneer or cottage cheese and mixed vegetables.
Here is a simple yet delicious recipe with all the goodness of broccoli, cottage cheese and some mixed vegetables.

Yes broccoli again. My vegetable vendor brings lots of broccoli every day. And always request to buy some. Broccoli not only healthy but taste great and see how this vegetable looks beautiful with some other colourful veggies.

You may like some more broccoli recipe on this blog.

1. Broccoli with egg and tomato

2. Vegan broccoli stir fry with lemon and ginger julienne

3. Broccoli almond cheese soup

I had some different vegetables and cottage cheese in my refrigerator. So made this mixed vegetables.
Posting it from train. Going to Allahabad to attend a marriage in family. So quickly coming to the recipe. Try out this and enjoy.

Recipe

Broccoli – 1

Cauliflower – 1 cup, chopped into small florets

Carrot – 3/4 cup, cubed

Beans – 3/4 cup

Capsicum – 1, cubed

Tomato – 2 medium, chopped

Green peas – 3 /4 cup

Sweet corn – 3/4 cup, boiled

Grated ginger – 1 teaspoon

Green chilli – 1 – 2, chopped

Garlic – 4-5, minced

Onion – 2, sliced

Paneer – 1 cup, cubed

Salt to taste

Tomato ketchup – 1 tablespoon

Vinegar – 1 tablespoon

Oregano – 2 teaspoon

Rosemarie – 1 teaspoon, optional

Olive oil – 2 tablespoon

Method

1. Cut the broccoli into small florets. Cover with water and boil till fork tender. Broccoli florets should not be mushy. Or microwave with water for 4 minutes.

2. Heat oil in a pan. Add chopped onions, garlic and green chilli. Fry till the onions becomes light brown.

3. Add grated ginger and chopped tomatoes. Saute till the tomatoes becomes mushy.

4. Add carrot, beans, cauliflower green peas and salt. Mix well.

5. Cover and cook on low flame till the vegetables become tender. Stir occasionally.

6. Add capsicum and cook for 1 – 2 minutes on high heat.

7. Add corn, broccoli florets and paneer or cottage cheese pieces. Mix everything.

8. Add tomato ketchup, vinegar, oregano and rosemary. Rosemary is completely optional. If you don’t have or you don’t like skip it.

9. Stir and cook on high heat till the vegetables dried up.
Taste and adjust the seasoning.

10. Remove from heat. You can garnish with chopped scallion or onion greens.
Serve with any bread.

Notes

1. You can use bell peppers or any vegetables of your choice.
2. Use green chilli according to your taste.

3. You can use any vegetable oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Cauliflower With Coconut And Poppy Seeds 


Cauliflower with coconut and poppy seeds. 

Sharing an easy to make but delicious cauliflower recipe today. You don’t need much spices to make this no onion garlic cauliflower. You can serve it as a side dish with any bread of your choice or steamed rice. 

You can get one more cauliflower recipe here

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. 

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health

Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

Source

Coming to the recipe. We generally use this coconut and poppy seeds paste to make fish or pointed gourd or parwal etc. Click the name for Pointed gourd with coconut and poppy seeds recipe. 

And Pointed gourd with poppy seeds recipe. 

Poppy seeds and coconut makes the dish superbly delicious. 

Recipe 



Cauliflower – 1 medium 

Green chilli – 3-4 or to taste 

Poppy seeds or khaskhas – 2 tablespoon 

Ginger – 1/2 inch piece 

Tomato – 1 chopped 

Coconut – 1/4 cup finely chopped or grated 

Mustard oil – 3 tablespoon

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Coconut milk – 1/4 cup 

Lemon juice – 1 teaspoon

Chopped coriander leaves – 2 tablespoon 

Slit green chilli and coriander leaves to garnish 

Method 


Soak the poppy seeds in hot water. 

Cut the cauliflower in small florets. Wash well, drain and keep aside. 

Grind green chilli, poppy seeds, ginger, tomato and coconut altogether. Make a smooth paste. 

Heat oil in a pan. Add the chopped cauliflower. Fry until the cauliflower changes it’s colour. 

Add salt, ground spices, chopped coriander leaves and turmeric powder. You can also add little sugar if you like. 

Saute till it dried up completely. Stir continuously. 

Now add coconut milk. Cover and cook on low heat till the cauliflower becomes tender and dried up. 

You can add more coconut milk if require. 

Now remove from heat and add lemon juice. Mix well.

Taste and adjust the seasoning. 

Garnish with slit green chilli and coriander leaves. 

Serve with hot steamed rice or any bread. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Vegetable Au Gratin Or Baked Vegetable


Spring has past

Summer has gone

Winter is here

And the song that I meant to sing

Is still unsung

I have spent my days stringing and unstringing my instrument .
Rabindranath Tagore 

 

Its true that winter is breathtakingly beautiful. The warmth of cozy blanket, a cup of hot coffee or delicious hot chocolate and an interesting book couldn’t be enjoyable more than this season.

And you can easily get lots of fresh vegetables with plenty of nutrients and flavour in winter.

Vegetable Au Gratin or baked vegetable is a French dish. Traditionally  vegetables mixed with white sauce, topped with breadcrumbs and generous amount of cheese, baked till the cheese melts and served with crisp breads.

You can use all the winter vegetables like cauliflower, peas, carrots, French beans, bell peppers, baby corn, capsicum or any vegetables of your choice.

And these winter vegetables supplies great nutrients to our body that are essential in many ways.

This post is going to be a part of #Foodiemonday bloghop theme is winter vegetables.

Traditionally boiled vegetables are used in it but I have sauteed the vegetables in oil. And believe me its taste better.

You will love the cheesy taste and aroma. You can increase or decrease the amount of cheese. If you don’t want to use cheese just omit it and sprinkle little oil or butter over the breadcrumbs on the top.

 

Recipe 


For white sauce
Butter – 2 tablespoon

All purpose flour/maida – 2 tablespoon

Milk – 1 & 1/2 cup

Salt to taste

Black pepper powder – 1 teaspoon

Tomato sauce – 1 tablespoon

Cheese – 1/4 cup

Vegetable 

Cauliflower – 1 medium

carrot – 1 large

Green peas – 1 cup

French beans – 10 – 12

Scallion – 2 finely chopped

Green chilli – 1 finely chopped, optional

Potato – 1 peeled

Black pepper powder – 1 teaspoon

Salt to taste

Garlic – 3 cloves grated or crushed

Oil or butter – 1 tablespoon

 
For topping 


Breadcrumbs – 1/2 cup
Grated cheese – 1/2 cup

 

For garnishing 


Tomato – 1 small sliced
Capsicum – 1/2 sliced

 

 

Method 



Heat 2 tablespoon butter in a heavy bottom pan on low flame. When butter melts add the all purpose flour/maida. Stir continuously on low flame. Colour shouldn’t be changed. Saute for 1 minute.

Remove from flame and add milk. Mix well and return to fire again. Cook till the sauce becomes thick. Stir continuously to avoid lumps. Add salt, cheese, black pepper and tomato sauce. Mix well and remove from heat. Keep the sauce aside.

Wash and chop all the vegetables in small pieces.

Heat 1 tablespoon oil or butter in a pan. Add garlic and fry till it becomes light brown. Now add the chopped scallion. Saute for few seconds and then add all the vegetables, salt and black pepper powder. Mix well and cover the pan. Cook on low flame till the vegetables become tender. Keep stirring and cook on high flame till the vegetables dried up completely.

Let it cool and mix with white sauce. Taste and adjust the salt if require.

Pour the mixture in a borosil or any oven proof dish. Spread breadcrumbs over it. Sprinkle grated cheese. Garnish with slices of capsicum and tomato.

Bake in a preheated oven at 250° for 30 – 40 minutes. Or until the cheese melts and becomes light brown.

Every oven takes different time so check the colour after 25 – 30 minutes. Mine is little undone I have baked it again for 10 minutes before serving.

Serve hot as a side dish. Enjoy the cheesy taste.

Cauliflower With Ginger Julienne

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Today I am sharing a delicious winter vegetable cauliflower. Yes, delicious but not too much spicy. You don’t need much spices. Its a no onion garlic recipe. Main ingredients with cauliflower are ginger Julienne, green chilli and cumin.

This post is going to be a part of #Foodiemonday #Bloghop. This time our theme is winter vegetable. I choose cauliflower.
Easily available and very easy to make.

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Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.
Source – http://www.whfoods.com/genpage.php?tname=foodspice&dbid=1

 

 

 

Recipe

Cauliflower  – 1

Ginger Julienne  – 2 teaspoon

Green chilli  – 2-3 chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Chopped coriander leaves or cilantro  – 2 tablespoon

Mustard oil  – 2 tablespoon

Green peas  – 1/2 cup. I forgot to add.

Garam masala powder  – 1/4 teaspoon, optional

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Method

Chop the cauliflower. Make small florets. Wash properly. Drain and keep aside.

Cut the ginger lengthwise. Make thin slices to make Julienne.
Heat oil in a nonstick pan. Add cumin seeds. Let it splutter. Now add ginger Julienne and chopped green chilli. Fry till the ginger turns light brown.

Add cauliflower and green peas. Saute for some time.
Add salt and mix well. Cover and cook on simmer till the cauliflower becomes little soft. Stir occasionally.

Add cumin powder and coriander leaves or cilantro. Fry on high flame till the cauliflower changes it’s colour. Sprinkle garam masala powder if you want to use.

And its ready.
Garnish with chopped coriander leaves or cilantro.
Serve hot with roti/Indian bread, paratha, puri or toasted bread.

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Mix Veg Stuffed Paratha/Pan Fried Flat Bread

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Mix veg stuffed paratha/pan fried flat bread with oats and whole wheat flour.
This post is going to be a part of #Foodiemonday #Bloghop. This week we decided the theme Indian bread.

My contribution is mix veg paratha or pan fried flat bread.
A very healthy and yummy paratha.

If you don’t like beetroot,  spinach carrot or oats no problem. Try it, I am sure you will love it.
And you will be happy when children will demand again and again.

I have made 8 paratha from the dough. You can make it double to make more.

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I made cutlets with remaining stuffing. Its too yummy. Shared the pictures of both paratha and cutlets above . I will share the detail recipe in next post.

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Recipe

For dough

Whole wheat flour or atta  – 1 cup

Oats  – 1 cup

Salt to taste

Oil  – 1 and 1/2 teaspoon

Water as require

For stuffing

Spinach  – 1 heaped cup chopped

Potatoes  – 2 medium boiled and mashed

Cauliflower  – 1 cup chopped or grated

Green peas  – 1/2 cup

beetroot  – 2 small

Carrot  – 2 small

Ginger paste  – 1 teaspoon

Salt to taste

Coriander leaves  – 2 tablespoon chopped

Green chilli  – 2-3 finely chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder  – 1 teaspoon optional

Oil  – 2 tablespoon

Oil or ghee/clarified butter to shallow fry the paratha

Method

Grind the oats. Mix with whole wheat flour and little salt. Knead the dough with water. Make soft dough like roti or paratha.

Add 1 teaspoon oil and knead again. Smear with little oil. Cover and keep aside.

I have chopped the vegetables finely and ground them to make it quickly. You can grate them too.

Boil and mash the green peas. I have microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste.

Stir and add spinach, cauliflower, peas, beetroot and carrot.
Stir well. Add salt and all the spices.

Saute till the mixture dried up completely. Add mashed potatoes and chopped coriander leaves. Mix well.

Saute for 2-3  minutes more. Switch off the flame.
Taste and adjust the seasoning. Yummy isn’t it?
Let the mixture cool.

Divide the dough in equal quantity and give them shape of round balls.

Take one ball, flatten it with your palm, make a bowl like shape. Fill with vegetable mixture and close it carefully. Make it round again.

Roll it with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.
When the bubbles starts to rise on the surface flip it.

Spread little oil or ghee/clarified butter. Lightly press with a spatula.
Shallow fry the paratha by repeating the process till golden brown spots appear on both sides.

Crispy yummy mix veg paratha/pan fried flat bread is ready to serve.
Now what to do with remaining stuffing. Make delicious cutlets with it. I will post the cutlet recipe soon.

Enjoy healthy and yummy mix veg paratha with tea or coffee.