Vegetable Paratha and Coriander Chutney

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 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

  • Boil all vegetables and mash them well. In a kadai, heat 2/3 tbsp of oil and add mustard seeds.
  • Once they crackle, add all the vegetables, finely chopped green chillies, masala and cook for 2-3 minutes. Cool the mixture.
  • 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.
  • Serve hot with the coriander chutney or curd.
  • Coriander chutney:
  • 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.