VEGETABLE PARANTHA WITH RAITA

INGREDIENTS
atta/ whole wheat flour 1 cup
multi-millet flour ( jowar, bajra, ragi, maize flour or even soy flour with soy of these flours)  1/2 cup
salt to taste
green chilies either finely chopped or paste to taste
spring onion finely chopped 1/4 cup
cabbage finely chopped/ grated 1/4 cup
carrot finely grated  1/4 cup
potatoes boiled and mashed 1/4 cup or 2 med. size
coriander leaves finely chopped 1/4 cup
ajwain/ carom seeds  1 tsp
green peas crushed lightly 1/4 cup
oil 2 tbsp 
water as needed to make a soft dough
oil/ ghee for making paranthas

METHOD
in a bowl, add the flours, salt, green chilies, oil, ajwain and mix well
then add all the veges, mix well, then add water little by little to make a soft dough like for parantha
rest it for 15 minutes, then roll out thin paranthas, cook on tawa like any other parantha using oil or ghee till light brown on both sides on medium flame. serve hot with raita

For raita
curd 1 cup or more as needed
tomato finely chopped 1
cucumber finely chopped 1
salt and pepper pdr. to taste
coriander leaves 1 tsp to garnish
mix the veges with curd, season, you may even add little lime juice to taste, garnish with coriander leaves, serve with paranthas.

 ps- this is a wholesome meal by itself, as you get carbs, protiens, vitamins and minerals from veges, fat too both from parantha and raita, as they say milk protein should be there in our diet for us to absorb protein better, and you've it here as raita
 

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