Hara-Bhara Paratha

Hara-bhara paratha is very nutritious and filling meal. This paratha doesn’t need any side dish but can be eaten with either curd or pickle or chutney.

Ingredients for the dough:

  • Wheat Flour (1 cup)
  • Mint Leaves (1 Cup)
  • Cilantro (1 cup)
  • Green Chili (1)
  • Salt (1/2 tsp)

Ingredients for the filling:

  • Peas (1/2 cup)
  • Carrot (diced, 1/2 cup)
  • Cabbage (chopped, 1/2 cup)
  • Capsicum (chopped, 1/2 cup)
  • Beans (chopped, 1/2 cup)
  • Ginger (chopped, 2 tsp)
  • Potato (diced, 1/2 cup)
  • Onion (chopped, 1/2 cup)
  • Spinach (chopped, 1 cup)
  • Red Chili (powder, 2 tsp)
  • Salt (to taste)
  • Jeera (1 tsp)
  • Oil (8 tsp)
Ingredients for filling
Ingredient for the dough

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Cuisine: Indian

Category: Breakfast \ Lunch \ Dinner

Serves: 3

Method to make the dough:

  • In a grinder bowl add mint leaves, cilantro leaves, green chili, salt and water.
  • Grind to a fine paste.
  • In a bowl add wheat flour and half a cup of ground paste.
  • Knead the flour to a soft dough. If required add the paste or plain water.
  • Add oil and allow it to rest for an hour.

Method to make the filling:

  • In a grinder bowl add cut spinach, potato, cabbage, beans, peas, capsicum, carrot, onion, ginger and grind to a fine paste.
  • In a skillet add oil and jeera then add the ground paste.
  • Add salt and red chili powder and cook for 10 minutes or until the excess water is fully absorbed.
  • Cool the mixture.
  • Divide the mixture into lemon sized balls and set aside.
  • Knead the dough again and make equal sized balls.
  • Dust the ball with the wheat flour and roll out to 4-5″ diameter.
  • Place the stuffing at the center and seat it tightly.
  • Dust again with the wheat flour and roll out to 6-7″ diameter.
  • Heat a griddle to medium and place the paratha.
  • Cook partially on both the sides and then add oil.
  • Cook both the sides or until the brown spots appear.
  • Apply butter on both the sides if you prefer.
Add wheat flour in a bowl.
Add ground paste to the wheat flour to make a dough.
Add oil to make a soft dough.
Divide the lemon sized balls.
Grind the chopped vegetables to a fine paste.
Cook until the water is absorbed.
Divide the mixture into lemon sized balls.
Dust the ball with the wheat flour.
Roll out to 4-5″ diameter.
Place the ball at the center.
Seal tightly.
Dust again and roll out gently.
Roll out to 5-6″ diameter
Cook partially on both the sides.
Add oil on both the sides.
Cook until brown spots appear.

Notes:

  • For the dough if the wheat flour is 1 cup the ground paste is 1/2 a cup. Knock down the dough using your fist.
  • Knead the flour till the dough is soft and pliable.
  • The dough as well as the filling should be soft. This step is very essential to ensure smooth and soft parathas.

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