Ingredients:
2-3 cups wheat flour,
1 carrot,
1 onion,
3″ chunk bottle gourd
3 french beans,
1 tbsp peas,
1 thin slice cabbage
1 cup methi leaves (fenugreek leaves) cleaned,
3-4 green chillies,
1/4 tsp turmeric powder,
1/2 tsp sesame seeds,
3-4 pinches heeng (asafoetida powder),
2 pinches soda bicarb or baking powder,
1 tbsp sour curd,
Salt to taste,
Very little oil to drizzle (optional),
Water.
Method:
Chop methi (fenugreek) leaves coasrsely, keep aside.
Put carrot, onion, gourd, cabbage, peas, chillies, beans in a vegetable chopper and chop to very fine pieces. Add to the chopped methi leaves. In a large mixing bowl, mix all ingredients, except oil and flour. Slowly add flour to the vegetables and mix, and add more if required. Sprinkle some water if required. Knead to a not-too-soft dough, till all ingredients are well mixed.
Divide into small portions, depending on size of parathas required. Make round balls of each portion and roll parathas.(Use dry flour for dusting)
Heat tava (griddle) and roast paratha on one side first, flip and roast the other side. Use a kitchen brush to add minimal oil to parathas on both sides. Roast to golden, take off fire. Repeat for remaining paratha dough. Serve hot with mint or green chutney.