Veggie Masala Paratha Rolls

Ingredients

• 2 cups Wheat flour
• 6 ounces Mushrooms
• 1 medium Capsicum (bell pepper)
• 1 cup (shredded) Cabbage
• 1 medium Onion
• 1 medium Tomato
• 1 medium Potato
• 1 small Green chilli
• 2 cloves Garlic
• 1 inch piece Ginger
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chilli powder
• 0.5 teaspoon Turmeric powder
• to taste Salt
• 3 tablespoons Cooking oil
• as needed Water

Instructions

1. 1. Peel and dice the potato. Boil in salted water until just tender (about 10 minutes). Drain and set aside.
2. 2. While potato cooks, prepare the dough: Mix wheat flour with a pinch of salt and 1 tablespoon oil. Gradually add water, kneading until smooth. Cover and rest.
3. 3. Finely chop mushrooms, capsicum, cabbage, onion, tomato, green chilli, garlic, and ginger.
4. 4. Heat 2 tablespoons oil in a skillet over medium. Add onion, garlic, and ginger. Sauté until fragrant (2 minutes).
5. 5. Add green chilli, capsicum, mushrooms, and cabbage. Stir-fry for 4 minutes.
6. 6. Add tomato, boiled potato, turmeric, red chilli powder, garam masala, and salt. Cook until vegetables are soft and mixture is dry (4 minutes). Taste and adjust seasoning.
7. 7. Divide dough into 8 balls. Roll each into a 6-inch circle. Cook on a hot skillet, brushing lightly with oil, until golden spots appear (about 1 minute per side).
8. 8. Fill each paratha with the vegetable mixture. Roll up and serve warm.

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