The vegetable pratha is a popular breakfast food for Pakistanis. The nutritious pratha is often consumed as a lunch meal by school children particularly in rural areas. This recipe is credited to Nutritionist Savera Nashin from Islamabad Pakistan.

4 cup of bio fortified Zinc wheat flour
1 cup of water (or as needed)
2 medium size potatoes 
1 table spoon coriander leaves 
1 medium size onion
1/2 tablespoon red chili powder  
2 medium size green chili 
1/2 teaspoon aromatic spice blend (garam masala) powder
2 tablespoon cooking oil (or butter)
Salt as per taste 

Boil the potato and after peeling off its skin, mash it with the help of folk. Chop the onion, green chili and coriander leaves. Mix mashed potato, chopped vegetables and spices to prepare filling for the pratha. 

Make a dough by slowly adding water in 2 cups of the flour and start mixing it until the dough gets a smooth texture. Then put the dough in a clean bowl, cover it and let the dough rest for 10 to 15 minutes.

Prepare round balls by taking nearly 50-60 grams portion from dough for each ball. Put some dry flour on the plan surface. Make the balls flat on that surface with rolling pin to quarter a size of the pratha. Add a two tablespoons of vegetables filling on one flat layer and cover it with the second layer. Press boundaries of both layers with fingers to keep them stick together. Flat the layers further to size of partha/chapatti with rolling pin. Heat the pan and pour little cooking oil on it, then put the pratha on the pan carefully. Cook it on low to medium flame and switch the side. Add little oil to both sides of pratha and switch the sides until cooked. Serve the tasty vegetable paratha with green chutney or any other sauce of your choice.