Turn Leftover Vegetables into Chef-Vikas Khanna’s Favorite Paratha: Healthy, Delicious, and Waste-Free

Leftover vegetables from last night’s dinner often leave us wondering what to do with them. But did you know that renowned chefs, including Vikas Khanna, transform leftover veggies into a delicious breakfast? Chef Khanna particularly enjoys parathas made from leftover aloo-methi (potato and fenugreek) curry, a tasty and healthy option you can easily recreate at home.

Making the Vegetable Ready

Start by taking the leftover aloo-methi curry from the fridge. If the potato pieces are large, mash them thoroughly using a masher or your hands. Ensure the curry is dry rather than watery, as excess moisture makes rolling the paratha difficult. You can use any leftover dry vegetable curry for this purpose.

Mixing with Dough

There are two ways to make vegetable parathas:

1. Mixing directly into the dough: For a chef-style flavor, knead the mashed vegetables directly into whole wheat flour. This evenly distributes the fenugreek flavor throughout the paratha. Use minimal water, as the vegetable’s natural moisture is enough.
2. Stuffing method: Roll the dough into small balls, fill them with the vegetable mixture, and then roll into parathas.

Enhancing the Flavor

While the leftover curry already has spices, you can add a little extra for a punch. Finely chopped onion, green chili, ginger paste, and a pinch of carom seeds (ajwain) enhance both flavor and digestion. A small amount of chaat masala can also be added for extra tanginess.

Rolling and Shaping

Let the dough rest for 10 minutes. Divide into medium-sized balls and roll lightly with dry flour. Because of the mashed potato and fenugreek, the edges may slightly tear—this is normal and adds to the paratha’s crispness. For stuffed parathas, ensure the filling is sealed properly before rolling.

Cooking the Paratha

Heat a tawa (griddle) thoroughly and cook the paratha on both sides. Apply ghee or butter while cooking. For authentic flavor like Chef Vikas Khanna, cook on low to medium heat until golden-brown spots appear and the paratha is crisp. Serve hot for the best taste.

Other Vegetables to Try

• Leftover lentils: Mix leftover moong or arhar dal into the dough to make soft and nutritious dal parathas.
• Cauliflower: Slightly mash leftover dry cauliflower-pea curry and use it for stuffing or mix into the dough.
• Paneer: Crumble leftover paneer or dry paneer curries into the dough for paneer parathas, a hit with kids.
• Mixed vegetables: Finely chop or mash leftover carrot-beans or other mixed vegetables for flavorful vegetable parathas.
• Cabbage: Dry cabbage-potato curry works wonderfully in parathas, giving a crisp and tasty finish.

By using leftover vegetables wisely, you not only reduce food waste but also create a breakfast that is flavorful, healthy, and satisfying—just like a dish prepared by a professional chef.