🫓 Mix Veg Paratha (Split Batch for Kids + Adults)

This flexible, protein-packed paratha is perfect for families with different palates. The smooth mashed filling includes chickpeas, cauliflower, peas, and potatoes, all boiled together for convenience. Once mashed, divide the mix: keep one half mild for kids, and add bold spices to the other half for adults.

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Recipe

👨‍👩‍👧‍👦 Servings: 12 parathas

🔥 Calories: ~220 per paratha

⏱️ Total Time: 50 minutes

🫓 Mix Veg Paratha (Split Batch for Kids + Adults)

🌾 Ingredients

For the Dough:

• 2 cups whole wheat flour

• ½ teaspoon salt

• ~¾ cup water (as needed)

• 1 tablespoon oil (optional)

For the Filling (Boiled Together):

• 2 medium russet potatoes, peeled and chopped

• 1 cup cooked or canned chickpeas

• 1 cup cauliflower florets

• ½ cup green peas

• ½ bell pepper, chopped

• Salt to taste

• 1–2 teaspoons butter or ghee (optional, for creaminess)

For the Adult Version (add to half the filling):

• 2 chopped green chilies

• 1 teaspoon cumin powder

• ½ teaspoon garam masala

• ½ teaspoon red chili powder

• ¼ teaspoon turmeric

• 1 teaspoon amchur (dry mango powder, optional)

• 1 teaspoon grated ginger

• 2 tablespoons chopped fresh coriander (optional)

• 1 teaspoon ghee (optional, for richness)

👩‍🍳 Instructions

1. Make the Dough:

1. In a large bowl, mix flour and salt.

2. Add water slowly and knead into a soft dough. Add oil if using.

3. Cover and rest for at least 20 minutes.

2. Boil the Veggies:

1. In a pot of boiling salted water, add potatoes, chickpeas, cauliflower, peas, and bell pepper.

2. Boil for 10–12 minutes until all are soft.

3. Drain thoroughly and let cool slightly.

3. Mash and Season:

1. Mash all veggies until smooth. Stir in butter/ghee if using.

2. Divide mixture in half.

3. Leave one half plain (or lightly season with cumin for kids).

4. To the other half, mix in all adult spices and herbs.

4. Assemble Parathas:

1. Divide dough into 12 equal balls.

2. Roll each into a 4–5 inch circle.

3. Place 2–3 tablespoons of filling in the center.

4. Gather edges into a pouch, pinch shut, and flatten gently.

5. Roll out into a 6–7 inch circle. Mark kid parathas if needed.

5. Cook:

1. Heat a skillet or tawa over medium heat.

2. Place paratha on the pan and cook 30–40 seconds.

3. Flip, apply ghee or butter, and cook both sides until golden with spots.

🧮 Nutritional Value (Per Paratha):

• Calories: ~220

• Carbs: ~32g

• Protein: ~6g

• Fat: ~7g

• Fiber: ~5g

🧊 Storage Instructions:

• Fridge: Store cooked parathas in an airtight container for up to 3 days. Reheat on a tawa or skillet.

• Freezer: Par-cook (lightly toast both sides), cool, and freeze with parchment between each paratha. Reheat directly from frozen on a hot pan.

Make the dough

Boil the Veggies

Drain veggies

Separate if needing kid friendly

Mash and season

Add ghee

Roll dough into balls

Flatten each dough ball

Add filling

Shape

Remove excess dough

Carefully roll filled dough

Cook

Cook

Cook

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Prompt

I have a neighbor of Indian descent, and when we first moved into the neighborhood, we introduced ourselves and chatted about how much I love Indian food. Ever since, she’s been recommending great restaurants, and sometimes, when she cooks something new, she offers me a taste. I never say no. The other day, I brought her some homemade pitas (her daughters love them), and she asked if I’d like to try her mix veg paratha. Of course, I said yes—and it was so delicious, I knew I had to try making it myself (even though my cooking skills are nowhere near hers).

I asked ChatGPT for help:

Mix veg paratha recipe

And it gave me one:

Here’s a Mix Veg Paratha recipe that's simple, delicious, and great for any meal:

Mix Veg Paratha Recipe

Ingredients:

For Dough:

• 2 cups whole wheat flour

• ½ teaspoon salt

• Water (as needed)

• 1 tablespoon oil (optional, for softer dough)

For Veg Filling:

• 1 cup grated carrots

• 1 cup grated or finely chopped cauliflower

• ½ cup finely chopped capsicum (bell pepper)

• ½ cup boiled and mashed potatoes

• 1–2 green chilies, finely chopped (optional)

• 2 tablespoons chopped coriander leaves

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• ½ teaspoon red chili powder (adjust to taste)

• ½ teaspoon turmeric powder

• Salt to taste

• 1 teaspoon ginger paste

For Cooking:

• Ghee or butter (preferred) or oil, for roasting

Instructions:

1. Prepare the Dough:

   • In a bowl, mix flour and salt.

   • Gradually add water and knead into a soft, smooth dough.

   • Cover and let it rest for at least 20 minutes.

2. Prepare the Filling:

   • In a large bowl, mix all the vegetables.

   • Add cumin powder, garam masala, red chili powder, turmeric, salt, and ginger paste.

   • Mix well. If the filling feels too moist, sprinkle a little flour or breadcrumbs to absorb moisture.

3. Assemble Parathas:

   • Divide the dough into equal balls.

   • Roll one ball slightly, place 2 tablespoons of filling in the center, gather the edges, and seal it.

   • Gently roll it out again into a circle, about 6–7 inches wide.

4. Cook the Paratha:

   • Heat a tawa (griddle) over medium heat.

   • Place the rolled paratha on it.

   • Cook for 30–40 seconds, then flip.

   • Apply ghee or butter on both sides and cook until golden brown spots appear.

   • Repeat for all parathas.

5. Serve Hot!

   • With yogurt, pickle, or butter.

Nutrition (per paratha approx):

• Calories: ~210 kcal

• Carbs: ~30g

• Protein: ~5g

• Fat: ~7g

• Fiber: ~4g

Would you also like a quick version using just two vegetables if you're ever in a rush?

I'm not a huge fan of whole wheat so I asked if that's mandatory:

Does it have to be whole wheat

It said not really:

No, it doesn't have to be whole wheat!You can also use:

• All-purpose flour (maida) — but the parathas will be softer and less "wholesome."

• Half whole wheat + half all-purpose — for a balance between softness and health.

• Multigrain flour — if you want it even healthier and more fibrous.

Whole wheat is just the traditional choice because it gives a nice hearty flavor and is better for digestion.

Would you like me to suggest a non-whole wheat version too? (like an extra soft restaurant-style one?)

I wanted to see how much I can adjust the veggies. I asked:

And what other veggies? Can I add sweet peas? Cauliflower?

It gave me a bunch of options:

Yes, absolutely — you can definitely add sweet peas and cauliflower!In fact, both are classic choices for mix veg parathas.

Here’s a list of veggies that work really well:

• Cauliflower (grated finely — squeeze out extra water)

• Sweet peas (boil slightly and mash)

• Carrots (grated)

• Potatoes (boiled and mashed — they help bind the filling)

• Bell peppers (finely chopped)

• Beans (very finely chopped and sautéed)

• Beetroot (grated — gives a pretty pink color!)

• Spinach (chopped and lightly wilted)

• Broccoli (works like cauliflower — grate it)

Important Tip:If you're using veggies like cauliflower, peas, spinach — try to remove excess water after chopping/boiling so the filling doesn’t make the paratha soggy or tear when rolling.

Want me to also tell you a cool idea for a super flavorful veggie combo that doesn’t tear while rolling?

I then decided to divide the filling to 2- kid friendly and adult. I requested the following modification:

I want to make half with heat and half without for my children who are not used to Indian flavors. Can you create half an d half version? One super spicy, rich, no discounts, one kid friendly? Also I saw in a video that she used one large clump and put stuffing in the middle and closed it like a flower and then rolled it.

It gave me what I asked for:

Perfect — you're thinking exactly right!You can totally do a half-and-half version — one spicy and rich, and one kid-friendly — without making it complicated.

Here’s a full plan for you:

Mix Veg Paratha: Half Spicy + Half Kid-Friendly

Common Dough (same for both):

• 2 cups whole wheat flour (or your preferred flour)

• ½ teaspoon salt

• Water (to knead)

• 1 tablespoon oil (optional)

(Make one dough, divide for filling later.)

Veg Filling Split:

Spicy & Rich (for adults):

• ½ cup boiled mashed potato

• ½ cup grated cauliflower

• ¼ cup mashed peas

• ¼ cup finely chopped bell pepper

• 2 tablespoons chopped coriander

• 2 finely chopped green chilies

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• ½ teaspoon red chili powder

• ¼ teaspoon turmeric powder

• 1 teaspoon amchur (dry mango powder) — optional but adds amazing tang

• 1 teaspoon ginger paste

• Salt to taste

Notes:

• You can add a tiny pinch of black salt if you like that rich "chatpata" taste.

• Add a spoon of ghee inside the filling for extra richness.

Mild & Kid-Friendly (for children):

• ½ cup boiled mashed potato

• ½ cup grated cauliflower

• ¼ cup mashed peas

• ¼ cup finely chopped bell pepper

• 1 teaspoon cumin powder

• 1 tablespoon chopped coriander (optional if they don’t mind greens)

• ¼ teaspoon turmeric powder (very optional — just for slight color)

• Pinch of salt

• NO chilies, NO garam masala, NO amchur

Notes:

• You can even add a tiny pinch of sugar to the kid's mix if you want a gentle taste.

• Butter instead of oil in their filling can make it even more friendly.

Shaping (like you saw in the video!):

Yes! That flower method is the authentic way and it’s PERFECT for stuffed parathas:

1. Roll the dough ball into a small circle (about 4–5 inches).

2. Place a generous ball of filling in the center.

3. Bring the edges of the dough up and pinch them together over the filling — like a little purse or flower.

4. Twist to seal, remove extra dough if needed.

5. Gently flatten and roll out carefully to about 6–7 inches.

(This method keeps the filling from leaking out and makes a nice even layer inside.)

Cooking:

• Cook each paratha on a hot tawa/griddle.

• Smear ghee or butter while cooking both sides until golden.

• Maybe brush a little extra butter on the kid's ones after cooking for extra love!

Serving Ideas:

• Spicy ones: serve with plain yogurt + pickle.

• Kid ones: serve with plain yogurt or even ketchup if they prefer!

Would you also like me to give you a very simple way to mark the kid-friendly ones separately on the tawa (without mixing them up)?It’s a cute trick!

So I asked for a full rewrite with the trick it suggested:

Yes, and please rewrite the recipe with the instructions and the ingredients.

So it did:

Here’s your complete Mix Veg Paratha (Half Spicy + Half Kid-Friendly) recipe, rewritten with full instructions, ingredients, and a way to mark the parathas so you don’t mix them up:

🫓 Mix Veg Paratha – Half Spicy, Half Kid-Friendly

A family-friendly recipe that makes everyone happy: rich, spicy parathas for adults, and gentle, veggie-packed ones for kids. Same dough, two fillings, no stress.

🧂 Ingredients

For the Dough (Common Base):

• 2 cups whole wheat flour (or half whole wheat, half all-purpose)

• ½ teaspoon salt

• Water as needed

• 1 tablespoon oil (optional)

Spicy Veg Filling (for adults):

• ½ cup boiled and mashed potatoes

• ½ cup grated cauliflower (squeeze out moisture)

• ¼ cup boiled and mashed peas

• ¼ cup finely chopped bell pepper

• 2 tablespoons chopped coriander

• 2 finely chopped green chilies

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• ½ teaspoon red chili powder

• ¼ teaspoon turmeric powder

• 1 teaspoon dry mango powder (amchur) – optional but recommended

• 1 teaspoon ginger paste

• Salt to taste

• 1 teaspoon ghee or butter (optional, for richness)

Kid-Friendly Veg Filling:

• ½ cup boiled and mashed potatoes

• ½ cup grated cauliflower (squeeze out moisture)

• ¼ cup boiled and mashed peas

• ¼ cup finely chopped bell pepper

• 1 teaspoon cumin powder

• ¼ teaspoon turmeric (optional)

• Pinch of salt

• Optional: 1 tablespoon chopped coriander

• Optional: ¼ teaspoon sugar (for a gentler taste)

• 1 teaspoon butter (for creaminess)

🔧 Instructions

1. Make the Dough:

• In a mixing bowl, combine flour and salt.

• Gradually add water and knead into a soft dough.

• Cover and let it rest for at least 20 minutes.

2. Prepare Both Fillings:

• In two separate bowls, mix the spicy and mild fillings using the ingredients above.

• Taste and adjust seasoning if needed.

• Make golf-ball-sized portions of each for easy stuffing.

3. Divide the Dough:

• After resting, divide the dough into 10–12 balls.

• You can make 6 spicy and 6 kid-friendly parathas, or adjust as needed.

4. Stuff and Roll:

Flower Method (Traditional):

1. Roll one dough ball into a 4–5 inch circle.

2. Place one filling ball in the center.

3. Bring the edges up and pinch them together at the top like a pouch.

4. Twist to seal and gently press it flat.

5. Roll again gently into a 6–7 inch circle.

Kid-friendly tip: If you’re worried about mixing them up, add a little “smile” score mark with a knife on the edge of the kid ones before placing on the pan — like a crescent or small poke in the center. Spicy ones can be left plain.

5. Cook the Parathas:

• Heat a tawa or skillet over medium heat.

• Place one rolled paratha on the hot pan.

• Cook for 30–40 seconds, flip, apply ghee or butter, and cook both sides until golden spots appear.

• Repeat for all.

🍽 Serving Ideas

Spicy Parathas:Serve with plain yogurt, pickle, or green chutney.

Kid-Friendly Parathas:Serve with plain yogurt, butter, or a side of ketchup or mild raita.

🧮 Nutrition (per paratha, approx):

• Calories: ~210 kcal

• Carbs: ~30g

• Protein: ~5g

• Fat: ~7g

• Fiber: ~4g

Let me know if you want a printable or blog-post–friendly version for your site!

That started to look really long. So I asked it to combine for simplicity:

Actually, can you just combine the filling and note the adult additional ingredients separately? I'll make the mix and just set aside some for the adult version

It did:

Absolutely — that’s even simpler and more efficient. Here’s the streamlined version with a base filling and optional add-ins for the adult portion:

🫓 Mix Veg Paratha – One Base, Two Ways

Use one easy mixed vegetable filling, then split and customize it for kids and adults — spicy for you, mild for them. Same dough, fewer steps!

🧂 Ingredients

For the Dough:

• 2 cups whole wheat flour (or mix with all-purpose if preferred)

• ½ teaspoon salt

• Water as needed

• 1 tablespoon oil (optional)

Base Veg Filling (for both versions):

• 1 cup boiled and mashed potatoes

• 1 cup grated cauliflower (squeeze out moisture)

• ½ cup boiled and mashed peas

• ½ cup finely chopped bell pepper

• 1 teaspoon cumin powder

• ¼ teaspoon turmeric powder (optional)

• Salt to taste

• 1 teaspoon butter (optional, for creaminess)

Add These to the Adult Portion:

• 2 chopped green chilies

• 1 teaspoon garam masala

• ½ teaspoon red chili powder

• 1 teaspoon dry mango powder (amchur) – optional

• 1 teaspoon ginger paste

• 2 tablespoons chopped coriander

• 1 teaspoon ghee or butter (optional, for richness)

🔧 Instructions

1. Make the Dough:

• Mix flour and salt in a bowl.

• Add water gradually and knead to a soft dough.

• Cover and rest for 20 minutes.

2. Make the Filling:

• In a large bowl, combine all ingredients under Base Veg Filling.

• Mix well and taste — this is your kid-friendly portion.

• Set aside about half.

For the adult version:

• To the remaining filling, mix in the additional spicy ingredients.

3. Shape the Parathas:

• Divide dough into equal balls.

• Roll each one into a 4–5 inch circle.

• Place a ball of filling in the center.

• Bring the edges together like a pouch, seal the top, and gently flatten.

• Roll again to about 6–7 inches.

Mark kid-friendly ones with a smile or fork poke in the center before cooking, to keep track.

4. Cook:

• Heat a skillet or tawa on medium heat.

• Place paratha on the pan.

• Flip after 30–40 seconds, then apply ghee or butter and cook both sides until golden spots appear.

🍽 Serving Ideas:

• Kids’ Paratha: Plain yogurt, butter, or ketchup.

• Spicy Paratha: Yogurt, green chutney, or mango pickle.

🧮 Nutrition (approx. per paratha):

• Calories: ~210 kcal

• Carbs: ~30g

• Protein: ~5g

• Fat: ~7g

• Fiber: ~4g

Would you like a version of this in image format for social or print?

I started to feel lazy about the veggies. I had a bunch of questions:

Can I boil the cauliflower 

It said yes:

Yes, you can boil the cauliflower — just do it lightly:

Here's how to prep it:

1. Chop or grate the cauliflower first (grating helps avoid chunks).

2. Boil it in water for 2–3 minutes — just until slightly tender, not mushy.

3. Drain well and squeeze out as much water as possible using a clean towel or pressing in a sieve.

This keeps the paratha from getting soggy or tearing when you roll it.

Alternatively, you can:

• Microwave the grated cauliflower for 2–3 minutes (less watery)

• Or steam it for 3–4 minutes if you want to avoid boiling

Want me to add that prep step into the recipe for clarity?

I also had doubts about the pepper:

I'm a little afraid that the pepper will have too much of a texture will it make sense to also cook that together would cauliflower and mashed potatoes and mashed peas. Basically just mash everything together?

It said yes:

Yes — that’s actually a great idea.

If you're worried about texture (especially for picky eaters or smoother parathas), then lightly cooking everything together and mashing is perfect. Here's what you can do:

Vegetable Filling Prep – Smooth Version

1. Boil or steam:

   • Cauliflower (grated or chopped) – 2–3 min

   • Peas – until soft

   • Potatoes – until mashable

2. Sauté the bell pepper (finely chopped) in a little butter or oil for 2–3 minutes — just to soften it and mellow the flavor.

3. Combine all veggies in a pan or bowl and mash them together. You can keep it completely smooth or leave just a little texture, depending on preference.

4. Mix in the spices (base or spicy, as per your plan).

This gives you a cohesive, soft filling that’s much easier to roll and more child-friendly in terms of mouthfeel.

Want me to revise the recipe with this change worked in?

Now I started getting creative:

Can I add chickpeas?

It said yes:

Yes, you can absolutely add chickpeas — and they work really well in paratha fillings! Just a few notes to make it successful:

How to Add Chickpeas to Mix Veg Paratha:

• Use boiled chickpeas (canned is fine, rinse and drain well).

• Mash them thoroughly so they blend into the filling — they’ll add a slightly nutty taste and a bit of protein.

• Add about ¼ to ½ cup mashed chickpeas to the filling mix.

• They pair especially well with potatoes, cauliflower, peas, and mild spices.

Tip: If using chickpeas, reduce the potato just slightly so the filling doesn’t get too dry or bulky.

Would you like me to revise your recipe now with:

• mashed chickpeas added

• all veggies lightly cooked and mashed together

• split for adult/kid spice at the end?

I can give you that final version all cleaned up.

I felt defiant:

Okay I know this is not exactly what you told me to do but what I did is I added about a cup of chickpeas a little bit of chopped bell peppers and green peas to boiling water that's already had potatoes in them and now I'm boiling everything together and I will mash thoroughly

It didn't hate it:

That actually works just fine — it's a smart, time-saving move.

By boiling potatoes, chickpeas, peas, and bell peppers together, you're:

• Softening all the veggies enough to mash easily

• Mellowing the flavor of the bell peppers (no raw crunch)

• Making the whole thing cohesive for stuffing

Just be sure to:

• Drain well (chickpeas and bell peppers hold water)

• Mash thoroughly — especially the chickpeas, so they don’t cause the filling to tear the dough

• Then divide and mix in spices separately for adult and kid versions

If it feels too soft or moist when mashed, you can:

• Add a spoon of bread crumbs or a bit of flour to bind

• Or just let it cool slightly to firm up before stuffing

Want me to write up a version of the recipe based on what you actually did?

I gave it updated quantities:

Okay so what I have is two russet potatoes a cup of chickpeas a cup of cauliflower half of a chopped bell pepper and about half a cup of green peas and I'm now boiling everything together

Perfect. Scroll to the top or click the link below for the final recipe.

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