Wash and clean all vegetables thoroughly. Excluding peas (In this season if you do not eat paratha then what to eat)
Cut potatoes, cabbage, beans, carrots into small pieces.
Put the potatoes, cauliflower, peas, carrots and beans in the pressure cooker and keep the medium on the flame and boil it with a whistle.
As long as the pressure of the cooker is over, pour the dough into a vessel, add some oil and slowly pour the water and dip the soft dough. (Recipe of Mughlai egg paratha here)
Once the pressure of the cooker is over, open the vegetables and filter them and put them in a bowl and mash well.
Now add finely chopped spinach, chopped green chilies, ginger, green coriander in this mixture.
Then add coriander powder, red chilli powder, cumin powder, garam masala, asafetida and salt and mix well. Filling is the main ingredient.
Now break 12-15 loaves in equal parts of the flour.
Take a bowl and round it, fill it with a large spoonful mixture in the middle. Close it by pressing it all around.
Flatten the lot with light hands and put a pallon in it and roll it with a light hand.
Keep fry on medium flame and keep it paratha in it and take both sides lightly and lightly. Then apply the oil until both sides turn golden.
In the same way, make the paratha of the remaining ones too.
Prepare hot food and eat with parathas prepared with curd, chutney and pickle.
