1tablespoonOil/ ghee, plus more for making paratha
Make the filling:
Boil potato until soft. Cool slightly and mash into a smooth paste.
Steam, microwave or boil the other veggies along with the nuts and raisins with little water until soft. Drain and reserve the cooking liquid. Mash the veggies into a smooth mixture.
In a medium size mixing bowl, combine mashed potato with veggies and mix well. Add the spices and salt. Taste and adjust seasoning. Divide the stuffing into 10 equal pieces. Set aside.
When the veggies are cool enough to handle, mash the veggies until smooth. Add them to the mashed potato mixture. Stir in ground coriander, chaat masala and red chili powder. Mix well and divide the filling into 10 equal balls.
Make the Dough:
Combine atta, oil and salt in a mixing bowl. Add enough water or the reserved veggie cooking liquid and make a soft, pliable dough. Knead for 5 minutes. Cover and set aside for at least 15 minutes.
Make the parathas:
Divide the dough into 10 equal size balls. Work with 1 dough ball at a time and keep the rest covered.
Flatten the dough ball into a disc making sure that it is thick in the middle and thin around the edges. Place one veggie ball in the middle and fold the dough over the filling.
On a lightly floured surface, gently flatten the stuffed dough out and roll into 6~8"" round paratha.
Heat a tawa or griddle on medium heat. Place the stuffed paratha on the hot tawa and cook until golden and brown spots form. Flip and cook till golden on the other side.
Brush with melted butter or oil once done. Keep the cooked navratan paratha warm either wrapped in a kitchen towel or covered with a plate. Repeat with the remaining dough and filling. Serve warm.
If you cannot source atta or Indian style whole-wheat flour, then use 50:50 all purpose flour and whole wheat flour.
It is very important to make a soft dough while making these parathas. If the dough is stiff, then it becomes difficult to stuff and roll it out. So make sure to make a soft, pliable dough and knead it well.
Feel free to use other veggies like cauliflower, broccoli, sweet potato etc.
Make sure that the cooked veggies are drained very well. Otherwise the filling will be too soft and it will be difficult to stuff and roll the paratha.
Make sure that you do not let the stuffed dough sit for too long. Roll out and cook as soon as possible because the veggies might start to ooze out water as they sit. And this will make the dough sticky and difficult to roll.
If your filling feels too wet and you cannot form into balls, then try to cook out the excess liquid in a pan. Let cool completely before making paratha. Otherwise, refrigerate the filling for a couple of hours and see if it holds shape when formed into a ball.
Instead of using the veggie mixture as a stuffing, you can mix the mashed veggies into the dough itself and make parathas.
Add grated paneer to the stuffing to add protein to the paratha.
You do not need to use 9 veggies and dry fruit - use how many ever veggies you have on hand and make this recipe.
It is OK if some of the veggie mixture comes out of the dough while rolling. It will cook up perfectly either way.
Leftovers can be stored for up to 3 days in the fridge or for a month in the freezer. Make sure to cool the cooked navratna parathas completely, wrap well in a aluminum foil or plastic wrap and place them in a ziplock bag. Warm in the microwave until heated through before serving.