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Stuffed Parathas

Servings 6
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

For the Dough:

  • 2 cups whole wheat flour atta
  • ½ tsp salt
  • 1 tsp oil or ghee
  • About ¾ cup water adjust as needed
  • For the Filling Choose One or Mix & Match:

Aloo (Potato) Stuffing:

  • 3 medium potatoes boiled and mashed
  • 1-2 green chillies finely chopped
  • 1 tsp grated ginger
  • 1 tbsp chopped coriander leaves
  • ½ tsp cumin seeds
  • ½ tsp red chilli powder
  • Salt to taste

Paneer Stuffing:

  • 1½ cups grated paneer
  • 1 –2 green chillies finely chopped
  • 1 tbsp chopped coriander
  • ½ tsp roasted cumin powder
  • Salt to taste

Mooli (Radish) Stuffing:

  • 2 medium white radishes grated and squeezed
  • 1 tsp ajwain carom seeds
  • 1-2 green chillies finely chopped
  • Salt to taste

Chana Dal Stuffing:

  • 1 cup cooked and mashed chana dal
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp chilli powder
  • Salt to taste

For Cooking:

  • Ghee or oil for roasting

Instructions

Step 1 – Prepare the Dough:

  • In a mixing bowl, combine flour, salt, and oil.
  • Gradually add water and knead into a soft, pliable dough.
  • Cover and rest for 20-30 minutes.

Step 2 – Prepare the Filling:

  • Mix your chosen stuffing ingredients in a bowl.
  • If using radish, squeeze out all excess moisture.
  • Shape the mixture into 6 small, firm balls.

Step 3 – Assemble the Parathas:

  • Divide the dough into 6 equal portions.
  • Roll out one ball into a 4-5 inch disc.
  • Place a filling ball in the center.
  • Gather the edges over the filling and pinch to seal.
  • Flatten gently, dust with flour, and roll out to 6-7 inches.

Step 4 – Cook the Parathas:

  • Heat a tawa or griddle on medium heat.
  • Place the rolled paratha on the hot surface.
  • Cook for 30-40 seconds; flip when light brown spots appear.
  • Apply ghee or oil, flip again, and repeat on the other side.
  • Cook until both sides are golden and crisp.

Step 5 – Serve:

  • Serve hot with butter, yoghurt, and pickles.

Notes

Stuffed parathas are special because they combine flavours, nutrition, and tradition in every bite. Whether it's aloo, paneer, mooli, or chana dal, these flatbreads have a warmth, richness and "masala" (spice blend) for zing. They are deeply comforting food with character - deeply rooted in North Indian homes, hospitality and heart.
Author: Amna Rahman
Course: Breakfast, Main
Cuisine: Indian