Vegetable Paratha with a twist of cherry tomatoes and mustard sauce.

Parathas, the variety is endless and have learnt so much from my friends in a food group.

I would like to present one of my creations which I tried today for breakfast. My obsession for chillies!! I eat the parathas rolled with the chutney smeared on them, as shown in picture. I call them the Fiery Cigars. You can see the chilli I have drawn with the chutney on the side of the tray.

Ingredients

First step
2 and a 1/2 cups wheat flour
1/2 cup split bengal gram flour ( Besan)
1 big potato boiled and mashed
4 cherry tomatoes chopped into fours
1/2 cup finely chopped coriander
1/4 cup finely chopped onion
1/4 cup finely chopped cabbage
1/4 cup grated carrots
1/4 cup grated beetroot
1/2 cup mashed cottage cheese
2 tspoons of mustard sauce
Salt to taste

Second step
Tempering made by heating 3 tablespoons of oil, adding 1 tspoon turmeric powder, 1 tiny spoon of asefotida, 6 green chillies finely chopped.
Method
Add all the ingredients from the first step mixing well, mashing the cherry tomatoes softly to mix them well with the other ingredients, once all the ingredients are mixed well, add the tempering which is prepared and mix to make a dough for parathas without adding any water as far as possible since there is so much moisture in the form of various ingredients. In place of amchur there is mustard sauce used which will make gives the sourness and the tempered chilli will give it the required heat. keep the dough to rest for about less than half an hour, after smearing a little oil on it and keep it covered.

Now make equal sized balls, roll them out and roast them well on both sides on a pan with clarified butter.