Malaysian Vegetable Paratha brings together the best of Indian flatbreads and Malaysian-style spiced vegetables. I learned this recipe during my travels and have simplified it for home cooking. The secret lies in the perfect balance of vegetables and spices, wrapped in a flaky bread that’s crispy outside and soft inside.
About the Recipe
This recipe puts a Malaysian spin on traditional paratha by adding a colorful mix of vegetables and bold spices. The dough is simple to work with, and the vegetable filling comes together quickly. It’s perfect for busy weeknights or when you want something different from regular flatbreads.
Why You’ll Love This Recipe
You’ll enjoy making this paratha because it’s straightforward and forgiving. The dough needs minimal ingredients, and you can adjust the spice levels to your taste. The vegetables add nutrition and flavor, while the ghee creates lovely crispy layers. It’s also great for meal prep – make extra and enjoy them later.
Malaysian Vegetable Paratha
Cooking Tips
– Keep the dough soft but not sticky
– Chop vegetables finely for easy rolling
– Cook on medium-low heat to guarantee even cooking
– Add a splash of water if the filling seems dry
– Let the dough rest for 15 minutes before rolling
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with yogurt or your favorite curry. Store leftover parathas in an airtight container in the fridge for up to 2 days. Reheat on a hot griddle with a bit of oil.
Similar Recipes
- 1. Plain Paratha
- 2. Potato Stuffed Paratha
- 3. Mixed Vegetable Flatbread
Nutrient Benefits
This recipe is packed with fiber from vegetables and whole wheat flour. The mix of colorful vegetables provides various vitamins and minerals. Using ghee adds healthy fats and makes the paratha more filling. It’s a good source of protein and complex carbohydrates.
Malaysian Vegetable Paratha
Ingredients
- 1 cup Wheat Flour
- 2 cup Ghee
- Salt as per taste
- 1 cup Beans (cut into long pieces)
- 1 Carrot
- 1 cup Cabbage
- 1/2 cup Capsicum
- 1 Onion
- 2 tsp Ginger Garlic Paste
- 4 tsp Red Chilli Powder
- 3 tsp Red Chilli Sauce
- 1 cup Oil
- Coriander Leaves (chopped)
Instructions
- Add wheat flour, little salt and ghee in a bowl.
- Mix well to form a nice soft dough.
- Keep aside.
- To make the stuffing, heat 2 tblsp oil in a pan over moderate heat.
- Add ginger garlic paste and fry for a few seconds.
- Add onion, beans, carrot, capsicum and fry for 2 minutes.
- Add cabbage and continue to fry.
- Add red chilli powder and salt.
- Then add the red chilli sauce.
- Mix well and garnish with coriander leaves.
- Make medium size balls of the dough.
- Roll each into a big chapathi.
- Keep 1 to 2 tblsp of the stuffing in centre.
- Spread it evenly using the back of a spoon.
- Wet the edges of the chapathi on one side with water and fold properly.
- Fry the paratha using ghee or oil over low flame in a tawa.
- Remove and Serve hot.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough can be made up to 24 hours in advance. Keep it covered in the fridge and bring to room temperature before using. This actually helps develop better flavor and texture.
Can I freeze these parathas?
After cooking, let them cool completely. Place wax paper between each paratha and freeze in a sealed bag for up to 2 months. Reheat directly on a hot griddle.
What can I serve with Malaysian Vegetable Paratha?
Try it with plain yogurt, mint chutney, or a simple curry. It’s also great with a fried egg for breakfast or as a wrap for lunch.
