Stuffed Paratha

Name: Stuffed Paratha
Prep time: 10 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Indian Menu
Ingredients: Boiled Potato — 1; Plain Flour — 125g; Vegetable Oil — 1 tsp; Water — 80ml; Chilli Flakes — ½ tsp; Ground Cumin — ½ tsp; Salt — ½ tsp; Chilli Powder — ½ tsp; Turmeric — ¼ tsp; Ground Coriander — ¼ tsp; Fresh Coriander Leaves — 2 tbsp; Chaat Masala — ¼ tsp; Vegetable Oil — 4 tsp

Stuffed Paratha is the heavyweight champion of Indian breakfasts. A staple of North Indian and Punjabi households, it is a flaky, buttery flatbread made from whole wheat flour (Atta) that is stuffed with a variety of savoury fillings. Unlike a standard Roti or Chapati, a Paratha is shallow-fried on a griddle (Tawa), resulting in a golden, crispy exterior that hides a soft, steaming, and flavourful heart.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

Kneading mashed potato directly into the flour dough eliminates the need to separately roll and stuff the parathas.

Ghee can be used instead of vegetable oil for frying to impart a richer, traditional Indian bread flavour.

Adjust chilli flakes or chilli powder according to your preferred heat level.

Serve warm with mint chutney, sweet chilli sauce, or fresh yoghurt for a delicious breakfast or side dish.

Mix Potato and Spices
In a large mixing bowl, combine the boiled mashed potato, chilli flakes, ground cumin, salt, chilli powder, ground turmeric, ground coriander, chopped fresh coriander leaves, and chaat masala.

Knead Dough
Add the plain flour and 1 teaspoon of vegetable oil to the potato and spice mixture. Mix together thoroughly with your hands, then gradually add water while kneading until a smooth, pliable dough forms.

Divide and Roll
Divide the dough into 4 equal portions and shape each into a smooth ball. Lightly dust a rolling board with plain flour and roll out each ball into a round flatbread disc.

Pan-Fry and Serve
Heat a dry pan over medium heat. Place a rolled flatbread onto the hot pan and cook for 1 to 2 minutes per side. Drizzle with 1 teaspoon of vegetable oil and press down gently with a spatula, frying both sides until golden brown and blistered. Serve hot with your favourite chutneys.