GETTING READY

For Stuffing:

1. In a pan add 1 cup of water, grated cauliflower, beans, and grated carrots. Put these vegetables on a boil.

For Dough:

2. In a bowl add sifted whole wheat flour, refined flour, and salt to taste.

3. Mix the ingredients with water to form soft dough. Add the water gradually while kneading. The water should be at room temperature.

4. If the dough gets extra soft add a little more refined flour.

MAKING

For Stuffing:

5. In a separate bowl take out the boiled vegetables, add boiled and mashed potatoes.

6. Add green chilies, garam masala powder, cilantro leaves, and salt to taste. Mix well.

For Parantha:

7. Dust the kitchen work surface with some refined flour so that the dough doesn't stick.

8. Make palm size balls with the dough. Roll the dough balls with a rolling pin to make small round circles.

Stuff it with a heap teaspoon of the vegetable mix.

9. Close the parantha dough and roll it again with the rolling pin.

10. In a tava or a flat pan add ½ tsp of ghee (Clarified butter) and fry the parantha. Cook on a high flame. Flip when it gets golden brown. Spread ghee on the other side and cook.

SERVING

11. Cut into triangles and serve hot with white butter, curd and mint chutney.