Name: 4 in 1 Parathas... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: Potatoes 5-6; Onions thinly sliced 3; Spring onion bunches chopped 1; Capsicum thinly sliced 2; Salt 1 tbsp; RED CHILLI POWDER 1 TBSP; Green chillies finely chopped 3; Lemon juice 1 tbsp; Cumin seeds 1 tsp; Asafoetida 1/8 tsp; Ginger grated 1 tbsp; Oil or ghee for shallow frying 1/2 cup; FOR THE PARATHA DOUGH ; Wheat flour 3 cups; Salt 1 tsp; Oil 1 tbsp; Water 1 1/2 cups

ABOUT 4 in 1 Parathas... RECIPE

As the name suggests, these lipsmacking parathas are made with 4 veggies exactly and hence named so. My innovative idea for a super cool breakfast on any given day. Infact it is an awesome idea for dinner too or even a healthy brunch. Iam sure that you will be flooded with appreciation the moment you make these yummy parathas for your loved ones. Do give them a try and enjoy with a big glass of mint lassi and white butter. This white butter was also made freshly by me with thick yoghurt.

Ingredients Serving: 5

Potatoes 5-6
Onions thinly sliced 3
Spring onion bunches chopped 1
Capsicum thinly sliced 2
Salt 1 tbsp
RED CHILLI POWDER 1 TBSP
Green chillies finely chopped 3
Lemon juice 1 tbsp
Cumin seeds 1 tsp
Asafoetida 1/8 tsp
Ginger grated 1 tbsp
Oil or ghee for shallow frying 1/2 cup
FOR THE PARATHA DOUGH ; Wheat flour 3 cups
Salt 1 tsp
Oil 1 tbsp
Water 1 1/2 cups

Instructions

Make a smooth dough out of the ingredients mentioned.
Cover and keep aside for 15 minutes.
Boil potatoes and peel the skin off.
Mash them well using a masher.
In a large mixing bowl, add all the ingredients and mix well.
Start making the parathas immediately.
Divide the dough into equal sized balls.
Roll into small discs.
Place about 2-3 tablespoons full of stuffing in the centre.
Cover with another one on top and roll gently.
Roast it well on a hot griddle or a tawa with a generous smear of oil or ghee as desired.
Make all in the same way.
Serve them hot with white butter made from fresh yoghurt..

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