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–+ servings

Val Dal Veggie Paratha

This val dal veggie paratha is a wholesome, protein packed Indian flatbread that is made with val dal and tons of veggies.
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: paratha, whole wheat
Servings: 12 Parathas

Ingredients

To make the dough

  • 2 tbsp oil
  • 3 cups Whole wheat flour
  • 1½ tsp Salt
  • 1¼ cup plus 1 tbsp Water

For the stuffing

  • ½ cup Val dal
  • 1 cup Sweet potato cubed
  • ¾ cup Potato diced
  • 1 cup Zucchini diced
  • 2/3 cup Bell pepper diced
  • 2 tbsp Ginger Chopped
  • 4 cloves Garlic
  • 2-4 Thai chili
  • ¾ cup Carrot diced
  • 2 cups Kale chopped
  • 3-4 sprigs Curry leaf
  • 1½ tsp salt
  • ½ tsp Kashmiri chili powder
  • ½ tsp Turemeric
  • 1½ tbsp Flaxseed powder
  • ½ cup Kohlrabi diced
  • ½ cup Cauliflower florets
  • 1 tbsp oil
  • 1 tsp cumin
  • 1 tsp Garam masala
  • 2-3 tbsp Ghee
  • 1 cup Paneer grated
  • ⅙ tsp Asafetida
  • ¼ cup cilantro chopped

Instructions

  • Wash and soak the val dal for 6-8 hours. Then cook it in a pressure cooker (three whistles) until if soft but firm. Drain the excess water and set aside.
  • Add the ingredients listed under "to make the dough" to a bowl or stand mixer. Sprinkle water and knead to smooth dough. Set aside for 15 minutes and then divide it into 12 equal portions.
  • When the dough is resting, add all the veggies and the cooked val dal to a food processor. Process for 2 minutes to make a coarse stuffing mixture.
  • Heat oil in. a pan, add cumin followed by asafetida. Then add the coarse veggie mixture, followed by salt, turmeric, Kashmiri chili powder, garam masala, flaxseed powder and scramble to a non sticky mixture. Set aside to cool.
  • Add the grated paneer and cilantro, combione well and divide it into 12 equal portions.
  • Take a portion of the dough and roll into a 4.5 to 5-in disc. Place a portion of the val dal veggie mixture and gather the ends to seal. Roll into a ball.. Repeat with the remaining portions.
  • Take a portion of the foilled dough. Slightly flatten it and roll into a 8-in disc dusting with flour as necessary. Repeat with all the dough portions.
  • Heat a cast iron pan. Place a rolled paratha and cook for a minute. flip and brush with ghee, cook for 30 seconds. Flip and brush with ghee. Cook for 20 seconds. Remove from the flame. Repeat with the remaining parathas.
  • Serve warm or at room temperature with pickle and/or yogurt.