Stuffed Paratha Recipes

INDIAN POTATO-STUFFED PARATHA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Let cool 10 minutes.
• Combine whole wheat flour and salt in a bowl. Add water; knead, adding additional water as needed, until dough is smooth. Cover and set aside for 10 minutes.
• Mash the boiled potatoes in a bowl. Add green chile peppers, red chile peppers, coriander leaves, garam masala, cumin, amchoor, asafoetida, and salt. Mix well and set aside.
• Form dough into small balls and flatten by pressing. Place a small amount of potato mixture evenly into each flattened dough ball, reserving any leftovers. Lift up edges of dough and seal completely by pressing. Sprinkle each with flour; use a rolling pin to flatten.
• Heat a nonstick tawa, or a large domed griddle, over low heat. Cook each paratha for 2 minutes and then split with a knife into 2 halves. Pour vegetable oil in on both sides and fry until light brown and crispy, 2 to 3 minutes. Transfer to a serving plate and garnish with reserved mashed potato mixture.

ALOO PARATHA (INDIAN POTATO STUFFED FLATBREAD)

Steps:

• Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
• Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
• Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
• Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
• Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
• Cut the dough into 4 pieces with a knife.
• Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
• Place 1/3 cup of the Filling into the middle of the rolled out dough.
• Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
• Flatten the ball slightly and shape the flattened disc into a circle using your hands.
• Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
• Heat 1 tbsp of oil in a non stick fry pan over medium heat.
• Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
• Turn the Paratha over and cook the other side for 1 minute 30 seconds.
• Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
• Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
• Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.

CHEESE PARATHA | CHEESE STUFFED PARATHA RECIPE

Steps:

• I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
• In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
• If you are using the stand mixer, follow the instructions accordingly. In my artiste, I first add all the dry ingredients and mix it in pulse mode. Then add 3/4 cup of water and mix it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add a tbsp or two of water.
• After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into eight balls.
• In a mixing bowl, add the grated cheese, Italian seasoning, and red chili flakes and mix it.
• On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now take about 1 to 1.5 tbsps of cheese stuffing and place it in the center. Add the filling according to your dough size.
• Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don't do that. I press the excess dough and flatten it.
• Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Apply equal pressure when rolling. That's something that I learned from my friend. Shake off the excess flour.
• Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.
• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread 1/4 tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (1/4 tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below.
• Parathas will puff up too, and that's a good sign. :-)
• Note - Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. We need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.
• Place the prepared paratha separately and apply a small layer of butter. This step is optional.

MIX VEG STUFFED PARATHA

Steps:

• Making of Dough:
• Make a soft n pliable dough,as we do for roti and keep covered.Use warm water to get soft dough.
• Making of Filling:
• Boil, mash the potato and keep aside
• Heat a pan with oil and temper with fennel/cumin seeds and add shredded or crushed veggies. Add Ginger garlic paste and fry for a minute in low flame. Add turmeric,garam masala,red chilli powder,salt and coriander leaves and give it a quick stir in medium flame. Add boiled mashed potato if desired for better binding.
• Making of Paratha:
• Cool down the mixture and make equal sized balls. Make equal sized balls from the dough as well.
• First roll a ball of dough as we do for roti and keep the stuffing in the centre. Fold from all side bringing to center and seal the stuffing. Roll again till desired thickness. Use dry flour as needed while rolling parathas.
• Heat tawa and drizzle oil and toast both sides in medium flame till golden spots appear. Serve Parathas with Raita or pickle or even just as it is. Perfect for lunch box as well.

ALOO PARATHA RECIPE | POTATO STUFFED PARATHA

Steps:

• Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
• While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
• Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
• When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
• Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
• Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
• Optional: Also add the optional ingredients - ajwain and fennel powder.
• Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
• Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
• Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
• Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
• If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
• Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
• Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
• Sprinkle some flour on the rolling area .
• Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
• Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
• Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
• Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
• Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
• Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
• When the pan is hot, gently transfer a rolled aloo paratha to it.
• With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
• You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
• Smear some ghee on this side as well and press down the edges to cook thoroughly.
• Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
• Top aloo paratha with some butter and serve with pickle or yogurt.

STUFFED DAHI PARATHA RECIPE | DAHI PANEER PARATHA | ALOO DAHI PARATHA

Steps:

• firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. mix well.
• now add water and knead the dough.
• knead to a smooth and soft dough adding water as required.
• further add 2 tsp oil and knead the dough.
• knead to super soft dough. cover and rest for 20 minutes.
• firstly, to prepare hung curd, place a clean cloth over sieve or colander.
• pour 3 cup thick curd and tie tight.
• refrigerate and rest for 5 hours or until all the water drops off.
• now take the thick hung curd into large bowl. you can alternatively use 1 cup store brought hung curd.
• add 1 cup paneer, 1 cup potato, 1 chilli, 1 tsp ginger paste and 2 tbsp coriander.
• also add ½ tsp turmeric, 1 tsp chilli powder and ½ tsp garam masala.
• further add ½ tsp cumin powder, 1 tsp aamchur, ½ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt. mix well.
• mix well forming a soft dahi paneer stuffing mixture. keep aside.
• firstly, pinch a ball sized wheat dough and dust with some wheat flour.
• further, roll it in a circle of about 5 to 5.5 inches in diameter.
• place a ball sized prepared dahi paneer stuffing in the centre.
• take the edge and start pleating bringing to the centre.
• also join the pleats together and secure tight pinching off excess dough.
• sprinkle some wheat flour and roll slightly thick.
• on a hot tawa place the rolled paratha and cook for a minute.
• furthermore, flip the paratha when the base is partly cooked (after a minute).
• also brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
• finally, serve hot dahi paneer paratha with sauce, raita or pickle.

INDIAN STUFFED POTATO PARATHA

Steps:

• Start off by cutting the potatoes into quarters and boil them in a pot of hot water for 15-20 minutes or until you can poke it with a knife and it's soft enough to easily go all the way through.
• Mash the potatoes using a potato masher or a fork. Add the spices and chopped coriander in it and set aside.
• Make the paratha dough by combining wheat flour, water and salt. Knead until dough is off a semi-soft consistency but isn't too sticky.
• Divide the dough into 8 pieces and roll them into balls.
• Flatten the dough balls and with a rolling pin. Take two of these flattened dough balls and put 3 tablespoon of the stuffing between the dough. Close from the edges - secure properly.
• Start rolling the parathas with a rolling pin. Make sure to slowly do it, so you don't press it too hard in one place or the stuffing will come out.
• Heat a pan with medium-low heat. Sprinkle on some oil and let the pan heat more. Place the paratha on the pan and cook on each side for 1-2 minutes. Add 1 teaspoon more oil when the parathas are half-way cooked.
• Serve with achaar and chutneys of your choice.

EGG STUFFED PARATHA RECIPE

Steps:

• To begin making Egg Stuffed Paratha Recipe, make a soft dough of the whole wheat flour, salt adding little water at a time as you make for roti's and let it rest for a while.
• Break the eggs into a bowl and whisk well, add the chopped onion, green chilies, coriander leaves, season with pepper and salt. Whisk well and keep aside.
• Take a large lemon sized ball of the dough, dust it with a little flour, roll it into a big circular disc.
• Apply a little oil or ghee and fold it into a semi-circle, further folding it into a triangle.
• Dust it with a flour and roll the mini triangles to a bigger triangles.
• Likeweise, get the rest of the paratha triangles ready.
• Heat a skillet, once its hot place the prepared triangle over it and cook until its bottom gets cooked. Flip over and cook the other side to half.
• Now, lift one of the pockets of the triangle gently and pour a laddle full of the prepared egg mixture into it.
• Apply a little oil or ghee over the paratha, gently flip over and let it cook on low heat until the eggs gets cooked inside.
• Now, apply a little oil or ghee on the top, flip over and let the other side also cook well and turn golden brown. Remove it in a plate. Likewise, prepare the rest of the parathas.
• Enjoy the Serve Egg Stuffed Paratha Recipe, along with Tadka Raita or Dhaniya Pudina chutney for a healthy breakfast.

STUFFED PARATHAS

Steps:

• For the dough, place the flour, baking powder, sugar, salt, egg and milk in a large bowl and mix to form a dough. Knead for about ten minutes until smooth, then cover with cling film and leave it to rest for 15 minutes. For the filling, heat the oil in a frying pan, add the ginger, onion, garlic and chopped chilli and fry until soft. Add the turmeric, chilli powder, ground coriander and garam masala. Cook for a further two minutes, then stir in the mashed potato. Add salt to taste and stir in the fresh coriander. To make the parathas, divide and roll the potato mixture into six balls of equal size and set aside. Divide the dough into six equal-sized balls, flour the kitchen worktop and roll each ball of dough into a disc about 1?cm/?in thick. Place a ball of potato filling in the middle of each piece of dough and bring the edges up around the filling so it looks like a giant dim sum dumpling. Twist the top to seal it. Turn the ball-shaped paratha over and, with a bit of flour sprinkled on the top to stop everything sticking together, roll very gently into a flat disc. Grease a flat-bottomed frying pan with ghee or vegetable oil and heat until very hot. Place the parathas into the pan with the twisted side down and leave for a couple of minutes to cook. Brush a layer of ghee on the top side and then flip over and cook for a further two minutes. Cook until golden on both sides and serve.

CHILI CHICKEN-STUFFED PARATHAS RECIPE BY TASTY

Steps:

• Heat the oil in a large saucepan over a medium heat.
• Fry the garlic and ginger paste for a couple of minutes.
• Stir in the chili and onion and fry for about 5 minutes, until soft.
• Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
• Fry for another few minutes stirring continuously.
• Stir in the chicken and coriander and mix until evenly coated.
• Set the pan aside.
• In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
• Carefully seal the sides with your fingers, being careful not to touch the pan.
• Cook for a few minutes on each side until crisp and golden brown.
• Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
• Enjoy!

STUFFED PARATHA

Steps:

• Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
• Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
• Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
• Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
• Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.

STUFFED PARATHA - STUFFED PARANTHA

Steps:

• Take the flour, salt and the stuffing in a bowl. Mix it together.
• Add just 1 tbsp of water at a time and keep kneading to form a soft dough. Since there is moisture in the stuffing, you may need less water.
• Do not rest this dough longer as it might become soggy. The vegetables keep oozing out water. Roll out and make parathas like regular rotis.