Parathas or Indian flatbreads are a staple breakfast in many Indian households. With winter here, there is nothing more alluring than the aroma of freshly-made ghee-smeared stuffed parathas, hot off the pan. These are traditionally made with whole wheat flour, a pinch of salt, water, and a variety of stuffings. From the classic potato, radish, or paneer stuffing to the more creative kinds like beetroot or cheese, parathas personify the age-old saying—it’s what’s inside that counts.
Here are a few classic recipes, tips, and tricks to make the perfect stuffed parathas.
1. Aloo Paratha
Cook time: 45 minutes
Makes: 10
Type: Indian Flatbread
Ingredients for paratha:
Whole wheat flour: 2 cups + for dusting
Salt: a pinch
Carom seeds: ½ tsp.
Soft butter: ½ tsp.
Water as required
Ingredients for the Stuffing:
Boiled, peeled, and mashed potato: 4-5
Onion: 1
Green chilli: 2
Coriander leaves: a bunch
Dry mango powder: ½ – 1 tsp.
Salt as per taste
Butter for frying the paratha
Method:
i. Knead a tight dough with the ingredients of the dough. Let it rest for about 10-15 minutes.
ii. For the stuffing mix mashed potatoes with finely chopped onion, green chilli, and coriander leaves.
iii. Season the stuffing with dry mango powder and salt.
iv. Take a big lemon-sized dough and roll it out into a small yet thick disc.
v. Place the disc in the palms and put ample stuffing in the centre and gently seal the sides by pulling the edges together.
vi. Roll this carefully, by dusting on plain whole wheat flour in intervals, into parathas.
vii. On a hot flat girdle, place the paratha and gently cook on both sides. Once slightly cooked, use butter to cook well.
viii. Serve hot with pickle or a bowl of cold curd.
2. Paneer Paratha
Cook time: 45 minutes
Makes: 10
Type: Indian flatbread
Ingredients for Paratha:
Whole wheat flour: 2 cups + for dusting
Salt a pinch
Water as required
Ingredients for the stuffing:
Paneer: 400 grams
Green chilli: 2
Onion: 1
Garam masala: ½ tsp.
Salt as per taste
Coriander leaves: few sprigs
Ghee for frying the parathas
Method:
i. Knead a tight dough for the paratha and let it rest for about 10-15 minutes.
ii. For the filling, grate the paneer and add in finely chopped green chillies, onion, and coriander leaves. Season with salt and garam masala.
iii. Divide the dough into a big lemon-sized ball and in each ball of dough fill the stuffing in ample amount and fry them in hot girdle with ghee.
3. Methi Paratha
Cook time: 45 minutes
Makes: 10
Type: Indian flatbread
Ingredients:
Whole wheat flour: 1 ½ cups + for dusting
Besan: ½ cup
Curd: ½ cup
Carom seeds: ½ tsp.
Turmeric powder: ½ tsp.
Red chilli powder: ½ tsp.
Ghee: 3 tbsps.
Salt to taste
Fenugreek leaves: handful
Ginger: ½ inch
Garlic: 2-3 cloves
Onion: 1
Water as required
Ghee for frying parathas.
Method:
i. Take a wide bowl and mix in the two flours. Add the rest of the ingredients including salt and mix well.
ii. Finely chop the fenugreek leaves, ginger, garlic, and onion. Mix it with the dough.
iii. Use sufficient water to knead a tight dough.
iv. Roll out thin parathas and cook them on a hot tawa with some ghee.
v. Serve them with mango pickle.
Pro tip: The stuffing needs to be made in advance and cooled well. Hot stuffing breaks the paratha and makes it messy. Stuffing should not be made a day prior and kept in the fridge. This releases moisture and makes the stuffing wet and difficult to handle.
Paratha can be stuffed with a range of mince meats and eggs too. Mince meats cooked with spices and onions are hot favorites among non-vegetarians and are called mughlai paratha. Similarly, scrambled-egg-filled parathas are also drool-worthy. Parathas are traditionally served with pickle, chutney, and curd. Another classic combination with hot-hot parathas is cold, sweet lassi, or sweetened curd. Parathas can be of any shape: triangular, circular, or square. They need only be hot, well-spiced, and stuffed generously.
Enjoy!
good tips. thanks