Vegetable Kadai Paneer Paratha...a treat for Paratha (Indian Bread) Lovers!

Vegetable Kadai Paneer Paratha...a treat for Paratha (Indian Bread) Lovers...........full of Low Calorie, Low Carb, Full of Fiber & Nutrients!

We all are familiar with Veg Kadai or Kadai Paneeer as a popular Curry entree in Indian Cusine. I have seen one of the two in almost every fine dining menu. Kadai Paneer or Veg Kadai is not only made in Kadai but also made with the flavorful and aroma-full KADAI MASALA. We love the dishes made out of Kadai Masala. So I have come up with a new dish which has Veggies, Paneer, Kadai Masala and it's also Paratha (some bread). I made this as a first meal of the day and so I was very careful to balance nutrients along with flavor. These Paratha's are Low in Calories, Full of Fiber with lots of nutrients and are also low fat and low carb. 

And to make them quick & reduce the labor I have used a food processor to chop all the vegetables, paneer & for binding the dough. It reduces not only your cooking time but more importantly, the efforts you need to put in to make healthy homemade Veg Kadai Paneer Parathas.

I have used homemade Kadai Masala and will share the quick recipe soon. But, you can also use the one you get in market. 

You can have Veg Kadai Paratha with Pickle, Salad or Raita. We had them with Strawberry Raita.

Ingredients:

1 cup Whole Wheat Barn Flour

1/2 cup Coarse Yellow Corn Flour

1 cup finely chopped Onions

1 cup finely chopped Bellpeper

1 cup finely chopped Cauliflower

1 cup finely chopped Carrots

1 inch Ginger

2-3 Green Chillies (as per taste....more if you like spicy)

1 cup Spinach and Tomato Puree (1 piece of plum tomato, ginger, green chillies & handful of clean spinach leaves)

3 tbsp of Kadai Masala (Recipe coming soon)

1 tbsp of yogurt / Amchur (Dry Mango) Powder / Anar Dana Powder (you can use any one of it for tanginess) 

1/2 tsp. Jeera (Cumin Seeds)

1/4 tsp. Ajwain (Carom Seeds / Thyme)

1 tbsp. chat masala powder

4 tbsp of Oil

Salt to taste

Recipe:

• In a bowl take Whole Wheat Barn flour & add 1 tbsp of oil to it. 
• Mix the oil in the flour and add coarse yellow corn flour to it. 
• Add Salt, Jeera (cumin seeds), Ajwain (carom seeds) to it. 
• Now start adding finely chopped onion, bell peppers, carrots & cauliflower to it. 
• Mix well and add a tbsp. of plain yogurt or amchur powder and chat masala powder to it. Start binding dough, adding ginger, garlic, tomato and spinach puree in the process. 
• Once the dough is formed grease your hands. 
• Make round balls of the dough. Duster the dough balls with whole wheat flour and roll the parathas with a rolling pin. 
• Heat a pan on stove and add a drop of oil to pan before placing the rolled paratha. 
• Cook paratha on one side and then flip it over. 
• Again cook it on other side. 
• Once it's cooked on both the side you can add couple drops of Oil or butter and roast them on both the ends by pressing with a spatula. 
• Adding oil or butter is optional. 
• You can also make oil free paratha by just pressing the paratha with spetula and roasting them tell they get crispy and red in color. 

Note: You can bind the dough with hands or use a dough maker or a food processor. I normally use food processor to bind the paratha or roti dough.

Also I roll the parathas medium sized and not too thick or thin. Rolling them thick makes them take longer to cook, while leaving them thin risks getting them burnt. 

I served them hot with green chilly, Salad and Strawberry Raita. (Recipe coming soon)