Leftover sabzi paratha
Leftover sabzi paratha, from above
VegNorth India

Leftover sabzi paratha

Half a bowl of sabzi becomes a stuffed paratha. Nobody will know it is a rerun.

35 minTime
9 gProtein each
mildSpice
Second life for sabzi2 chapters · 1 min read

Make it your way

Grandma's wayLast night's sabzi tucked into a paratha.
The original
311kcalsame
9 gproteinsame
8 gfibresame
35minutessame

Sabzi paratha, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2 cups
Waterabout 2/3 cup
Potato1 cup leftover dry sabzi, aloo or mixed
Green peas¼ cup from the sabzi
Cooking oil (vegetable oil)already in the sabzi
Ajwain (carom seeds)¼ tsp
Salt½ tsp
Coriander leaves (cilantro)1 tbsp
Ghee2 tbsp, for cooking

Method

4 steps
  1. 1Knead flour, ajwain, salt and water into a soft dough. Rest 15 minutes.
  2. 2Mash the sabzi well and mix in coriander.
  3. 3Stuff dough balls with filling, seal and roll gently.
  4. 4Cook on a hot tawa with ghee till golden.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Leftover sabzi paratha: a bread or rice, a side, something to drink and something sweet.

With a main Dal tadka35 min
With a main Egg curry35 min
On the side Bhindi masala35 min
On the side Jeera aloo30 min
To drink Jaljeera15 min
Something sweet Jalebi45 min
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