Mixed Vegetable Paratha

Time 30 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing

Cauliflower florets grated-1 /4 cup
Carrot grated 1/4 cup 

Green Peas smashed-1/4 cup

French beans finely chopped 1/2 cup

Paneer crumbled 1/4 cup

Finely chopped onion 1 medium size

Red chili powder 1/4 tsp

Cumin coriander powder 1/4 tsp

Garam masala 1/2 tsp
Roasted papad crushed 1/4 cup
Salt to taste

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Mix all ingredients and spices to make stuffing. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be little soft. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add big spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve with tomato or chili garlic sauce.

Alternate method
Grind all vegetables in grinder to make course paste, it will leave water, so to remove water microwave on high power for 4-5 min till it becomes dry, then mix all spices, papad and paneer to make stuffing

Mango Dosa

Time 15 min
Ingredients
Dosa batter 1/2 cup
Mango pulp 1/2 cup
Grated fresh coconut1/4 cup
Sugar 2-3 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix well all ingredients. 
Heat non stick pan, spread ghee all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then after 2-3 min, flip and roast from other side.

Mango Metkut Chutney

Time 15 min
Ingredients
Raw mango 1/2 cup
Jaggery 2 tbsp
Metkut 1/4 cup
Red chili powder 1/2 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Method
Roast mango like eggplant. Allow it to cool. Remove cover, take out pulp, smash very well and keep in mixing bowl. Then mix jaggery, red chilli powder, metkut, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari / rice.