Transform your everyday meals with these flavorful stuffed parathas – a beloved Indian flatbread that combines whole wheat dough with four delicious filling variations. Perfect for breakfast, lunch, or dinner, these parathas are both nutritious and satisfying.
Ingredients
For the Base Dough
- 240g (2 cups) whole wheat flour (atta)
- 120-180ml (½-¾ cup) water, or as needed
- 5g (1 teaspoon) salt
- 30ml (2 tablespoons) oil for cooking
Filling Options
1. Cheese & Herbs Filling
- 100g cheese, grated
- 30g fresh cilantro, finely chopped
- 15g (1 tablespoon) black sesame seeds
- 1-2 green chilies, finely chopped (optional)
2. Potato (Aloo) Filling
- 250g potatoes, boiled and mashed
- 5g (1 teaspoon) cumin seeds
- 5g (1 teaspoon) red chili powder
- 10g (2 teaspoons) ginger paste
- Salt to taste
3. Paneer Filling
- 200g paneer, crumbled
- 5g (1 teaspoon) garam masala
- 1 medium onion, finely chopped
- 15g fresh mint leaves, chopped
- Salt to taste
4. Mixed Vegetable Filling
- 100g carrots, grated
- 100g peas, cooked and mashed
- 100g cabbage, finely chopped
- 5g (1 teaspoon) turmeric powder
- Salt to taste
Step-by-Step Instructions
Preparing the Dough (15 minutes)
- Mix flour and salt in a large bowl
- Gradually add water while kneading
- Knead until smooth and elastic (8-10 minutes)
- Cover with damp cloth and rest for 15 minutes
- Divide into 8 equal portions
Preparing the Fillings (20 minutes)
For Cheese & Herbs:
- Mix grated cheese with chopped herbs
- Add sesame seeds and chilies
- Season with salt
For Potato:
- Mash boiled potatoes thoroughly
- Mix in spices and ginger paste
- Ensure no lumps remain
For Paneer:
- Crumble paneer finely
- Mix with chopped onions and mint
- Add garam masala and salt
For Mixed Vegetable:
- Combine all grated vegetables
- Add turmeric and salt
- Mix well
Making the Parathas (30 minutes)
- Roll each dough portion into a 4-inch circle
- Place filling in center
- Bring edges together and seal
- Dust with flour and roll gently into 7-inch circle
- Heat griddle/tawa on medium heat
- Cook each side until golden spots appear
- Apply oil on both sides
- Cook until crispy and golden brown
Nutritional Information (per paratha)
Cheese & Herbs:
- Calories: 280
- Protein: 12g
- Carbohydrates: 30g
- Fat: 14g
Potato:
- Calories: 250
- Protein: 6g
- Carbohydrates: 45g
- Fat: 6g
Paneer:
- Calories: 290
- Protein: 14g
- Carbohydrates: 30g
- Fat: 12g
Mixed Vegetable:
- Calories: 220
- Protein: 6g
- Carbohydrates: 35g
- Fat: 7g
Pro Tips and Tricks
- Rest dough for at least 15 minutes for better texture
- Keep fillings dry to prevent leakage
- Roll parathas with gentle pressure to avoid tears
- Maintain medium heat for even cooking
- Stack cooked parathas between cloth to keep soft
Variations and Substitutions
- Use multigrain flour for added nutrition
- Replace cheese with vegan alternatives
- Add methi (fenugreek) leaves to any variation
- Include grated cauliflower for extra vegetables
- Use sweet potatoes instead of regular potatoes
Common FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate for up to 24 hours. Bring to room temperature before using.
Q: Why are my parathas breaking while rolling?
A: This could be due to dry dough or overfilling. Add more water to dough or reduce filling.
Q: Can these be frozen?
A: Yes, stack with parchment paper between layers and freeze for up to 1 month.
Q: How do I make them more crispy?
A: Use more oil while cooking and press edges with spatula.
Storage and Make-Ahead Tips
- Store uncooked parathas with parchment paper between layers
- Refrigerate for up to 24 hours
- Freeze for up to 1 month
- Reheat on griddle or microwave
- Store cooked parathas wrapped in foil for up to 4 hours
This versatile paratha recipe allows you to create different flavors while maintaining the authentic taste and texture of traditional Indian flatbread. Perfect for meal prep and family dinners, these stuffed parathas are sure to become a staple in your kitchen.
