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Leftover Veg and Paneer Paratha

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Leftover Veg and Paneer Paratha is one of the best parathas that uses all your leftover veggies. It is one of the healthiest recipes one can make and even clean out the fridge. It can be enjoyed for your breakfast, lunch of even be packed in a lunchbox.

Leftover Veg and Paneer Paratha served in a plate with grey and brown lining. Lemon oil free pickle is served on top.
Leftover Veg and Paneer Paratha

Being a North Indian paratha’s were over go to breakfast. Simple whole wheat paratha without any fillings along with tea or milk. Yes, the other day I was telling this to my 7 year old and she was like how can you eat parathas or rotis everyday. But that is what we were. We were not given 100 options like we do now to our kids.

Few like to add some butter or ghee and sugar in their parathas and enjoy it as a breakfast or even pack for lunch box. For me it was simple paratha with tea. Loved it and till date, If someone will give me that hot I would happily enjoy it.

So today I am sharing this with Sunday Funday group where the theme for this Sunday is National Hot Breakfast Month by Stacy from Food Lust People Love When she announced this theme, I could not resist sharing my paratha.

Why leftover in a Paratha

At times we are left with one or two small portions of each veggie. At those times it is like what we do with them? I generally sneak them in pancakes, khichdi, fried rice recipes, or parathas. I mix the veggies in the dough, but for the last few times, I am filling it as in aloo paratha or stuffed paratha as my family loves that.

Stuffing makes the parathas a filling and a balanced meal. It has the veggies, proteins and carbs. It can be enjoyed by all ages. Give them as finger foods for toddlers or young kids. Let the adults enjoy them for their morning breakfast or meals with some tea, yogurt or pickle or just as is.

Leftover Veg and Paneer Paratha served in a plate with grey and brown lining. Lemon oil free pickle is served on top.
Leftover Veg and Paneer Paratha

Ingredients used in Leftover Veg and Paneer Paratha

The main ingredient to make the paratha is whole wheat flour or atta. Dough is made using this flour and the stuffing is added to it. One can make use of all purpose flour too, but for daily food we use whole wheat flour or atta.

The next main ingredients are veggies. I use what is variable in my fridge on that day. So today I am using celery, broccoli, carrot, and beetroot. One can use any veggies which are available.

To enhance the flavor, I have added garlic, ginger, cumin seeds and green chilies

I added paneer as again a small portion of it was lying in my fridge and also added taste and texture to the paratha. Paneer is also appealing to kids most of the time. One can skip it completely or replace it with tofu. 

Recipe process of Leftover Veg and Paneer Paratha

In a food processor, process the vegetables along with ginger and garlic. Process it finely so that the stuffing does not ooze out or come out while making paratha.

Next I sauté the veggie mixture in a bit of oil, cumin seeds and green chilies. To this crushed paneer is added and everything mixed together.

Cook the mixture on low for 4-5 minutes until all the water evaporates if any. If you find the mixture too watery, one can add some gram flour or rice flour or breadcrumbs to bind it.

Once done, switch off, and let the mixture cool completely. This is important or else when you stuff and roll the paratha, they might tear. The stuffing can be done 1 day in advance. If you cook the stuffing properly it will stay good in the fridge for 4-5 days.

Tips to making stuffed paratha

  • Make the dough semi stiff. A stiff dough will not puff up properly.
  • Make the dough at least 2-3 hours before. If you can make it a day before it is best as it develops gluten and the parathas or rotis come out soft. Making dough 1 day before is also good, for those who complain their parathas or rotis are not soft.
  • Cool the stuffing completely before using it.
Leftover Veg and Paneer Paratha in a tiffin with some yogurt in a lunchbox.
Leftover Veg and Paneer Paratha

Shelf life of paratha

Parathas are best enjoyed fresh. However this parathas stay good to enjoy for 1 more day.

Can we freeze parathas

Yes absolutely one can freeze the parathas. Either cook the parathas completely or cook them half. Let them cool completely and freeze it. When required, defrost or cook them directly. See my post here on how to freeze parathas.

Is this Vegan?

If you use oil to shallow fry this is vegan. I use ghee to make paratha, and hence it is not vegan. One can however cook it in oil.

Is this Gluten-free?

No this is not gluten-free as wheat flour or atta is used.

3 images for Pinterest, Leftover Veg and Paneer Paratha served in a plate with grey and brown lining, one in tiffin along with some yogurt and other showing paratha opened up with inside texture.
Leftover Veg and Paneer Paratha
Leftover Veg and Paneer Paratha served in a plate with grey and brown lining. Lemon oil free pickle is served on top.

Leftover Veg and Paneer Paratha

Leftover Veg and Paneer Paratha is one of the best and healthiest parathas that uses all your leftover veggies and clean out the fridge.
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Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Keyword: Cheese, Leftover, Vegetables
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 10 parathas
Author: Renu Agrawal-Dongre

Ingredients

Stuffing mixture

  • 1 Cup Broccoli
  • 1 cup Celery
  • ½ cup Beetroot
  • ½ cup Carrots
  • 2-3 garlic cloves small size
  • ¼ inch Ginger
  • 2-3 Green Chilis as required
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Oil
  • ½ cup Paneer / Indian Cheese

Dough

  • 2 cups Whole Wheat Flour
  • Salt to taste
  • Water as required

To make Paratha

  • Ghee/Oil As required
  • Whole Wheat Flour

Instructions

Dough

  • In a large bowl add flour and salt and mix.
    2 cups Whole Wheat Flour, Salt
  • Slowly add water and make a semi stiff dough.
    Water
  • Let the dough rest for at least 30 minutes, 2-3 hours or more is better.

Stuffing

  • Mince the vegetables in a food processor along with garlic and ginger.
    1 Cup Broccoli, 1 cup Celery, ½ cup Beetroot, 2-3 garlic cloves, ¼ inch Ginger, ½ cup Carrots
  • In a heavy bottom pan add oil.
    1 teaspoon Oil
  • Once hot add cumin seeds, green chilies, and salt
    2-3 Green Chilis, 1 teaspoon Cumin Seeds, Salt
  • Saute it for a few seconds.
  • Now add the veggie mixture and cook it on low.
  • Cook the mixture until the water evaporates.
  • Add crumbled paneer if using and cook this further for 2-3 minutes.
    ½ cup Paneer / Indian Cheese
  • Once done, switch off and let the mixture cool down completely.

Rolling of Paratha

  • Take a lemon size ball of dough and roll it around 1 inch diameter.
  • Apply a little Ghee/oil in the center.
    Ghee/Oil
  • Add around 1-2 tablespoons of veg paneer mixture depending on the size of your ball. Do not overfill.
  • Seal the dough from all sides and form a ball.
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the veg paneer mixtures get evened out.
    Whole Wheat Flour
  • Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required, apply dry whole wheat flour in between to roll the paratha’s.

Cooking of Paratha

  • Warm a tawa/griddle or a non-stick pan.
  • Once hot, grease it with oil/ghee.
    Ghee/Oil
  • Now on a medium hot greased tawa or a non-stick pan, on slow flame, put the paratha upside down.
  • Flip it after 40-50 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little Ghee/oil and cook for a min.
  • Flip apply Ghee and again cook.
  • Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
  • Keep the parathas covered in a muslin cloth.
  • Cover and keep it in an airtight container once cooled slightly if storing for later use.

Notes

  • Measurements are rough guidelines. One can adjust as per your preference.
  • Ghee can be replaced with oil.
  • Paneer can be replaced with tofu.
 
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Recipe Rating




Sneha Datar

Monday 4th of March 2024

The veg parathas sound pretty delicious.

Karen @karenskitchenstories

Sunday 25th of February 2024

I have made aloo paratha and it was delicious. Can't wait to try yours with the veg.

Colleen. - Faith, Hope, Love, & Luck

Sunday 25th of February 2024

I love any recipe that helps me get rid of fridge leftovers...and this one sounds like a delicious way to do just that. I always seem to have just a little bit of broccoli kicking around...not enough to serve as a side dish but too much to just throw out. Thanks for a great way to use it next time.

Stacy

Sunday 25th of February 2024

What a creative and delicious way to use up vegetables that are languishing in the refrigerator, Renu!

Wendy Klik

Sunday 25th of February 2024

I love recipes that use up leftovers and those bits of odds and ends that gather in the refrigerator.