Ultimate Vegetable Paratha Recipe – Radish, Cauliflower & Spinach

Last Updated on 1 month by Neha Deshmukh

Ultimate Vegetable Paratha Recipe – Radish, Cauliflower & Spinach

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky paratha, especially when stuffed with flavorful veggies. I remember the first time I tried making these – it was a bit of a learning curve, but so worth it! Today, I’m sharing my go-to recipe for a medley of vegetable parathas – radish, cauliflower, and spinach – that’s sure to become a family favorite.

Why You’ll Love This Recipe

This isn’t just a paratha recipe, it’s a whole paratha experience! We’re making four different kinds, packed with goodness. It’s a fantastic way to sneak in extra veggies, and honestly, the variety keeps things interesting. Plus, the combination of textures and flavors is just divine. It’s a little bit of work, but trust me, the end result is pure joy.

Ingredients

Here’s what you’ll need to create this paratha feast:

• 4 cups whole wheat flour (atta) – about 500g
• 1 medium radish
• 1 cup cauliflower florets – about 100g
• 1 cup shredded cabbage – about 85g
• 2 cups spinach – about 50g
• 2 medium potatoes
• 1 tsp garam masala
• 1 tsp red chili powder
• ½ tsp ajwain (carom seeds)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Whole wheat flour (atta) is the star here – it gives parathas that lovely rustic flavor and texture. Don’t skimp on the quality!

Ajwain is a little secret weapon. It adds a wonderful aroma and aids digestion – my grandmother always insisted on it in parathas.

Now, about the stuffing. Traditionally, parathas are made with whatever seasonal vegetables are available. Feel free to get creative! I’ve seen everything from carrots and peas to paneer and even leftover dal used as filling. Regional variations are huge – in Punjab, you’ll find a lot of aloo paratha, while in other parts of India, you might encounter different combinations.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll tackle the dough. Divide the 4 cups of whole wheat flour into 5 equal portions. Add a pinch of salt to each portion and gradually add water to knead into soft, pliable dough. Cover and let it rest for at least 30 minutes. This resting time is crucial – it allows the gluten to relax, resulting in softer parathas.
2. While the dough rests, let’s prep the veggies. Grate the radish, crumble the cauliflower, and shred the cabbage. Blanch the spinach quickly in hot water for about a minute, then drain and chop it finely.
3. Next, boil the potatoes until tender. Once cooled, peel and mash them well.
4. Now for the magic – the stuffing! In separate bowls, combine each vegetable (radish, cauliflower, cabbage, spinach, and mashed potato) with garam masala, red chili powder, ajwain, and salt. Mix well. Don’t be afraid to adjust the spices to your liking!
5. Take one portion of the dough and roll it out into a small circle. Place a spoonful of the vegetable stuffing in the center. Bring the edges of the dough together and seal tightly. Gently roll out the stuffed paratha into a larger circle, being careful not to tear the dough.
6. Heat a tawa (flat griddle) over medium heat. Place the paratha on the tawa and cook for a minute or two on each side. Drizzle with a little oil or ghee and cook until golden brown and crispy. Repeat with the remaining dough and stuffing.

Expert Tips

• Don’t overstuff the parathas! It’s tempting, but it makes them difficult to roll and seal.
• Use a clean, dry cloth to gently roll out the parathas. This prevents them from sticking to the rolling surface.
• Cook the parathas on medium heat. If the heat is too high, they’ll burn before the stuffing is cooked through.

Variations

• Paneer Paratha: Swap out one of the vegetable stuffings for crumbled paneer (Indian cheese) mixed with spices. My kids love this one!
• Aloo Methi Paratha: Add chopped fenugreek leaves (methi) to the potato stuffing for a unique flavor.
• Mix Veg Paratha: Combine all the vegetables into one big stuffing for a super-packed paratha.

Vegan Adaptation

This recipe is easily made vegan! Simply ensure you’re using oil instead of ghee when cooking the parathas.

Gluten-Free Adaptation

For a gluten-free version, you can experiment with alternative flours like jowar flour (sorghum flour) or bajra flour (pearl millet flour). You might need to adjust the amount of water to achieve the right dough consistency. A blend of flours often works best.

Spice Level Adjustment

If you prefer a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or green chilies to the stuffing.

Festival Adaptations

Parathas are a staple during festivals like Holi and Lohri. During Lohri, they’re often made with a generous amount of ghee and served with makki ki roti (cornmeal flatbread).

Serving Suggestions

Serve these hot parathas in a basket with:

• Boondi raita (yogurt with fried gram flour balls)
• Tomato chutney (blended tomatoes with garlic)
• Chaas (buttermilk)
• And, if you’re feeling extra indulgent, a little gulab jamun!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

What is the best flour to use for parathas?

Whole wheat flour (atta) is the traditional choice, but you can experiment with other flours like jowar or bajra for a gluten-free option.

Can I make the paratha dough ahead of time?

Yes! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

How do I prevent the parathas from becoming hard?

Don’t overcook them! And make sure the dough is well-kneaded and rested.

What are some other vegetable options for stuffing?

Carrots, peas, beetroot, and even leftover cooked vegetables work great.

Can I freeze leftover parathas?

Yes, you can! Wrap them individually in plastic wrap and store them in a freezer bag for up to a month. Reheat on a tawa or in a microwave.

Enjoy! Let me know in the comments how your parathas turn out. I can’t wait to hear from you!