Spicy Masala Veggie Paratha

Parathas are a common breakfast and this paratha is packed with nutrition and when served with yogurt makes a scrumptious and a perfect meal to start the day. This paratha can be veganized. Swap with tofu for paneer and oil in place of ghee. I love this with coconut oil.

Unfed sourdough is used in this recipe and it perfectly works with discard too. This gives a softness to the flatbread and adds a sour taste which is perfectly balanced by the spices added. Adjust the heat with Thai chili, cayenne, and chili flakes as preferred. 

Any veggies can be used. In fact this can also be called as clean your fridge paratha including the sourdough starter used. It’s a win win situation as it results in making a healthy and nutritious meal while the little quantities of leftover veggies gets emptied. 

We love savory or spicy food for breakfast (not everyday we have a sweet tooth for breakfast) and this paratha is an excellent breakfast. Also the leftovers can be used for next meal too. This can be made ahead and reheated in a pan in the morning to make the mornings easier. I like to sprinkle a little Jiralu powder (cumin-asafetida-blacksalt powder) on top and with spicy mango pickle and yogurt.

Thus us my post for this month’s BreadBakers event. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen.

I am also linking this to Tasty Tuesdays, Sundays on Silverado, and Wonderful Wednesday.

Makes 12

Whole wheat - 2 cups

Unfed sourdough starter - 1/4 cup 

Salt - 3/4 + 1 tsp

Turmeric - 1/4 tsp

Cayenne powder - 1/2 tsp

Chili flakes - 1/2 tsp

Cumin -1/2 tsp

Oil - 2 tbsp

Fennel seeds - 1/2tsp

Garam masala - 1 tsp

Ginger - 1/4in, chopped

Cilantro - 3 tbsp

Mint - 2 tbsp

Thai chili - 1 or 2, according to taste

Kale- 1/3 cup, chopped, medium packed

Carrot - 1/2 cup, big chunks

Potato - 1/2 cup, chunks

Onion - 1/3 cup, chunks

Cauliflower florets - 1/2 cup

Bell pepper - 1/2 cup, chunks

Paneer - 1/2 cup, cubed

Ghee/coconut oil - 2-3 tbsp

Pulse the veggies and paneer (except the herbs mint and cilantro) in the food processor a couple of times to get a crumbly mix.

 

Heat oil in a pan, add the cumin, fennel seeds, and asafoetida. Fry for 30 seconds and add the veggie-paneer mixture, stir for a minute. Add 3/4 tsp salt, cayenne, chili flakes, turmeric, and Garam masala and stir fry for 4-6 minutes till all the water is evaporated. 

In a bowl, add a teaspoon of salt to flour, and add the veggie mixture. Add the sourdough starter and mix. Sprinkle water and knead to a smooth dough. Rest for 10 minutes.

Divide the dough into 12 equal sized portions and shape into balls. Dust a dough ball with flour and roll into a 5 to 6 diameter circle. Smear a little ghee and fold in half. Repeat and fold to get a quarter fold circle. Roll to a 6-7 inch triangle shape. Dust with flour when necessary to aid easy rolling. Cover the rest of the dough while working on a piece of dough.

Heat a cast-iron pan. Add a 1/8 teaspoon ghee and place the rolled paratha, cook for a minute. Drizzle another 1/4 teaspoon ghee and flip and cook for 1-2minutes till you get dark brown spots. Flip and cook for another 30 seconds. Transfer to a serving plate. Repeat with the rest of the parathas.

Alternatively, cook without ghee and then smear a little on top if you want reduced ghee usage. Sprinkle with jiralu powder if preferred.  Serve with spicy pickle relish and yogurt.

Check the following links for the recipes we shared today. Thanks, Swathi.