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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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 10 parathas

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 Chilli as required
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Oil
  • ½ cup Paneer / Indian Cheese

Dough

  • 2 cup 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 cup 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 Chilli, 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.