How to make Vegetable Parantha -

Aloo paranthas are wonderful, and so are these full of vegetable goodness.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Left over cooked vegetable ( preferably dry) (सूखी बासी पकी हुई सब्ज़ी), Onion (प्याज़ )

Cuisine : Indian

Course : Breads

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Vegetable Parantha

Vegetable Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Parantha Recipe

  • Left over cooked vegetable ( preferably dry) 1 cup

  • Onion 1 medium

  • Mint a few sprigs

  • Wheat flour 2 cups

  • Roasted coriander seeds 1 tablespoon

  • Dried pomegranate seeds (anardana) 1 teaspoon

  • Ghee 4 1/2 tablespoons

  • Oil for cooking


Step 1

Finely chop onion and mint leaves. Place the vegetable residue in bowl, add onion, wheat flour, roasted coriander seeds, dried pomegranate seeds, mint leaves and knead into soft dough with enough water. Apply ½ tsp ghee to the dough and keep aside.

Step 2

Heat oil on a non stick tawa. Divide the dough into 4 portions and roll out each portion into round roti. Apply 1 tsp ghee, sprinkle little wheat flour over it. Fold the parantha from all four sides and shape into a square. Further roll them out into para

Step 3

Place a partantha on the tawa and cook, flipping sides, till evenly golden on both sides. Transfer onto a serving dish and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.