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Vegetable Paratha and Coriander Chutney Recipe

Vegetable Paratha and Coriander Chutney is a popular Indian Bread
Author :
On :
Tuesday, 4 July, 2017
Category :
Vegetarian Recipe
Course :
Bread Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 2/3 medium sized Carrots
  • 10/15 French beans
  • 4/5 florets Cauliflower
  • 50 g - Green peas
  • 2/3 Green chillies
  • 2 tsp - each coriander powder, cumin powder, Garam Masala
  • salt to taste
  • Some dough, kneaded well
  • For chutney:
  • 1 bunch - coriander and Mint leaves
  • 2-3 Green chillies
  • a small piece of Ginger
  • 1 large Onion
  • 50 g - Peanuts
  • a small ball of Tamarind
  • salt to taste
  • How to Make Vegetable Paratha and Coriander Chutney:

    1. Boil all vegetables and mash them well. In a kadai, heat 2/3 tbsp of oil and add mustard seeds.
    2. Once they crackle, add all the vegetables, finely chopped green chillies, masala and cook for 2-3 minutes. Cool the mixture.
    3. Make small balls of the dough and fill the stuffing in each ball. Now roll out each ball and cook on tava greasing both sides with oil.
    4. Serve hot with the coriander chutney or curd.
    5. Coriander chutney:
    6. Grind all the ingredients in the chutney list together in a mixer adding water at intervals. Heat oil, add mustard seeds. Once they crackle, add urad dal, asafoetida and add to the chutney and serve.


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