(carrot, green capsicum, boiled potatoes, French beans, spinach), cut into small pieces 2 to 3 cups
Olive oil 1 tbsp
Medium onion, finely
paste 1 tsp
Turmeric powder 1 pinch
Garam masala powder ½ tsp
Salt to taste
Lemon juice 1 tsp
Green chutney as required
To make the dough of
the paranthas, take whole wheat flour in a large mixing bowl, add salt and refined flour and mix well. Add milk gradually and knead into a soft dough. Drizzle 1 tsp olive oil over the dough and knead lightly. Cover the dough with damp cloth and let it rest for some time.
To make the stuffing,
heat oil in a non-stick pan, add onion and saute until golden brown. Add ginger-green chilli paste and saute for 1 minute. Add all the mixed vegetables, saute for 3 minutes or till just cooked.
Add turmeric powder,
garam masala powder and lemon juice and mix well. Cook, covered, for 2 more minutes and switch off heat. Set aside to cool.
To make each roll,
divide the dough into equal portions. Dust each portion with some dry flour and roll out into chapattis.
Heat a non-stick
tawa, keep each chapatti on it and cook, turning sides, till both sides are evenly cooked.
At the time of serving,
toast each chapatti with little oil. Spread ½ tbsp green chutney on one side, place a heaped tbsp of stuffing in the centre, then roll it tightly, taking care that the vegetables do not fall out.
Then wrap the lower
part of the rolls with aluminium foil and serve.