Griddle Baked Mixed Vegetables Stuffed Bread (Vegetable Parathas)

Every now and then, I make little too much dough for my Rotis, that sits patiently in the fridge waiting to be used up. This is a great recipe to use up any veggies left in the fridge in a savoury potato base. My little ones will eat great amounts hot off the griddle, at all times of the day!

We need,

1 recipe of Roti/ Chapathi dough from here

  • Boiled Potato, chopped roughly- 1 cup
  • Onion, finely chopped – 1/2 medium size
  • Celery, finely grated – 1/4 cup
  • Carrots, grated – 1/4 cup
  • Garlic Cloves, minced finely – 2
  • Ginger, minced finely – 1″ piece
  • Green Chillies, sliced finely – 2 small
  • Fresh Coriander Leaves, chopped finely – 1 tablespoon
  • Turmeric Powder – 1 teaspoon
  • Oil, for brushing – 1/2 cup ( may not need all)
  • Salt, to taste

Directions,

  1. In a large mixing bowl add the boiled potatoes, salt, coriander, chillies, onion, vegetables, ginger and garlic. Mix well.
  2. Make lime sized balls out the vegetable mixture and set aside.
  3. Heat a flat griddle on low flame.
  4. Roll out golf sized balls of dough as for rotis but slightly thinner.
  5. Place the vegetable ball in the centre of the rolled out dough. Overlap the edges of the rolled out dough like a moneybag to cover the filling completely.
  6. Dredge in some dry flour and roll very lightly into a thin, flat round.
  7. Place on low heat on the hot griddle and brush with oil on both sides.
  8. Cook until golden brown on both sides.

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Store in a tea towel lined box and enjoy warm!