Mixed Vegetable Paratha

I would be lying if I said I make these often and that I am a pro at it. Honestly, I hardly make stuffed parathas of any kind although I love eating them. So, every now and then when I have the mood for it (psst... when I dont want to make many dishes for dinner!) I end up making these savoury, healthy flat-breads on which we feast! Yes, the picture below does little justice...but I really did not know how else to click it. Besides, I was way too eager to eat them screaming-hot-outta-the-griddle alongside Sanjeev Kapoor's Chatak Chillie pickle which finds its spot on my plate at almost every meal.

Ingredients
2 Cups Whole wheat flour
1 Medium sized potato, washed and peeled (This helps with the binding of the stuffing)
1.5 Cup of mixed veggies, washed, cleaned/peeled and roughly chopped (I've used peas, cauliflower, carrots and green beans)
1/3 Cup Onion, finely chopped
2 tbsp Ginger-garlic paste
2 Green chillies, finely chopped
1 tsp Jeera (Cumin seeds)
Oil
Water
And, of course, some salt to taste!

Method
- Knead the whole wheat flour into a soft, pliable dough using water
- Once all the flour holds together as one, add about 1/3rd cup of oil and knead well for about 3 minutes to ensure that the dough is soft and easy to roll out
- Cover and set aside
- Boil all the veggies (potato included) in the pressure cooker (or microwave) with some salt and minimum water
- Drain any excess water and mash the vegetables to make a soft textured paste. This is easy only if you have no water content left from boiling the vegetables
- Heat about 1 tsp oil in a wok/kadai and add jeera
- Once it splutters add the finely chopped green chillies, ginger-garlic paste and onions and fry for about a minute
- Now add the boiled and mashed vegetables
- Adjust salt and stir until any left-over water/moisture evaporates, but the mixture still retains a soft texture
- Set up your work area with your rolling board, rolling pin, a wide bowl of whole wheat flour for dusting while you roll
- Make lime sized balls of the vegetable filling and set aside
- Wash hands and now make slightly larger than lime sized balls of the dough
- Roll out the dough using the flour to dust your rolling board (so as to avoid sticking) into about a 2.5 to 3 inch wide circle
- Place the vegetable filling in the center and cover it from all sides and seal from above
- Press slightly to ensure a tight seal. Meanwhile place your griddle/tawa on the stove on a medium flame so that it heats up
- Now douse this in whole wheat flour and dust your rolling board with more flour
- Roll out to make parathas to your desired thickness. Make sure you use smooth, 'spreading' motions as you roll so that you dont end up with torn parathas
- Toss vegetable parathas on the hot griddle/tawa
- Apply oil and fry on either side until cooked through
- Serve hot with pickles and yogurt

SERVES 3-4 (Makes about 10-12 parathas)