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STUFFED PARATHAS || INDIAN FLATBREAD || PUNJABI BREAD

A detailed beginner’s guide to make perfect, STUFFED PARATHAS at home. Parathas are the most popular unleavened flatbreads from Indian cuisine. In fact, these are a staple in many Indian homes and are eaten for breakfast, lunch or dinner. Parathas are mostly served with a chutney, butter, pickle, curry, dals or even plain with tea.

Today I am sharing stuffed parathas with a variety of stuffings. You can use these stuffings to make these mouthwatering paranthas: gobhi paratha, gajar paratha, peas paratha and mix veg parathas are few of them. Gajar paratha is one of my favorites as it filled with healthy carrots.

Health Benefits:

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants ( 1 ). They also have a number of health benefits. Carrots are weight-loss-friendly food and lower cholesterol levels and improved eye health

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and

Green peas contain a decent amount of heart-healthy minerals, such as magnesium, potassium and calcium. Diets high in these nutrients may be helpful for preventing high blood pressure, which is a major risk factor for heart disease 

For the dough you have to mix wheat flour with water, salt and oil (optional). The dough is kneaded until soft and is put to rest for a while.

Then for stuffing we use grated vegetable and seasoned it with masalas, coriander and green chilli and then we put this stuffing in between of two rolled disc of dough that further rolled to thin flatbreads

Most often we eat these stuffed, healthy & delicious parathas for breakfast with curd, pickle or butter. You will find more such breakfast options in blog category Breakfast Recipes and Quick food for Breakfast

STUFFED PARATHAS-A PERFECT INDIAN BREAKFAST

Recipe by MINAL SHARMACourse: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

300

kcal

scrumptious stuffed parathas with butter and curd can be eaten in any meal of a day.

Ingredients

  • INGREDIENTS FOR THE DOUGH:
  • whole wheat flour………..2 cups

  • salt as per taste

  • oil …..1 tbsp

  • water for kneading

  • FOR THE CARROT STUFFING:
  • carrots grated……….2-3.

  • onion chopped ……..1big

  • ginger……..1 tsp

  • green chilli……1

  • chopped coriander ……Handfull

  • garam masala……….1 tsp

  • cumin powder” jeera powder”………1 tsp

  • a pinch chat masala

  • salt to taste

  • red chilli powder to taste

  • FOR THE PEAS STUFFING:
  • Green peas…..1 cup

  • onion ……1 big (chopped)

  • green chilli ….1 (chopped)

  • fresh coriander ….Handfull

  • ginger ……1 tsp

  • Besan ……1 tbsp

  • salt to taste

  • red chilli powder to taste

  • chaat masala … a pinch

  • FOR THE CAULIFLOWER STUFFING:
  • Gobhi or cauliflower ………1 big

  • Green chilli…………………….2

  • Green coriander……………..5 tbsp

  • Onion chopped………………1 big

  • Ginger……………………….2 inch

  • Salt………………………1tsp

  • Red chilli powder…….1 tsp

  • Chat masala…………….1 tsp

  • Garam masala…………..1/2 tsp

  • FOR THE GREEN CHILLI PARATHA STUFFING:
  • green chilli …….10-12

  • mawa / paneer …..1/2 cup

  • onion …….1 big

  • fresh coriander …..handfull

  • salt to taste

  • red chilli powder ,,,as required

  • amchoor powder …. 1 tsp

  • FOR MOOLI (REDISH) PARATHA
  • Mooli……………..1 big

  • Green coriander …..3tbsp

  • Green chilli chopped…..1 tsp

  • Red chilli powder…….1/2 tsp

  • Amchoor powder……..1/2 tsp

  • Garam masala……….1/4 tsp

  • Salt as per taste

  • Pinch of ajwain

  • PANEER KA PARATHA:
  • Paneer ……….200gms

  • Onion chopped……1 big

  • Green chilly chopped…..2 tsp

  • Coriander green chopped ……….4 tbsp

  • Red chilli powder ………1/2 tsp

  • Garam masala………….1/2 tsp

  • Salt as per taste

  • Chat masala……..a big pinch

Directions

  • FOR THE DOUGH:
  • knead the flour with salt and oil with enough hot water to make a nice soft dough.
  • keep aside covered for resting for about 1/2 n hour.dough
  • FOR CARROT PARATHA:
  • Wash, peel and grate the carrots.
  • Take a frying pan and add 1 tsp oil carrots and sauté on the fire till the carrots are soft and dry. take off the fire and add the spices, onions, green chilies and coriander leaves. mix well and taste for seasoning.CARROT
  • FOR CAULIFLOWER PARATHA:
  • Wash, pet dry and grate cauliflower florets .
  • Add chopped onion, ginger, coriander and green chilli. Add all the dry spices and mix well. Taste and adjust seasoning.cauliflower
  • FOR PEAS PARATHA:
  • Boil 1 cup of peas with 1/2 tsp of salt till turn soft. Drain and keep aside.
  • Heat oil in a frypan, add chopped onion, green chilli, ginger and stir well. Add 1 Tbsp of besan and roast till fragrant, add all dry masalas and mash peas with leddle.
  • Adjust seasoning. peas
  • FOR CHILLI PARATHA:
  • Wash, dry and chop green chillies.
  • Add crushed paneer/ mawa.
  • Add onion, fresh coriander, ginger and dry masalas. Mix well.
  • FOR MOOLI PARATHA :
  • For mooli ka parantha grate mooli and squeeze well to drain water out of it discard this water. Now add grated ginger, green coriander and chopped green chilly. Add all dry masala and mix well mooli stuffing is ready.
  • FOR PANEER PARATHA
  • Crushed paneer and mix all ingredients in it. Your paneer filling is ready. Use same method as above for making parathas make crunchy crispy parathas and enjoy with curd and butter.
  • Rolling Paratha method is same for all types, just change the stuffing and enjoy famous indian stuffed paratha/ flatbread.
  • FOR THE PARATHAS:
  • make small balls out of the dough. roll it round, heat a iron griddle or a tawa well.rolling
  • place filling on one round and cover with the other round.stuffing
  • Roll the paratha with the filling till smooth taking care it doesn’t break.rolling
  • heat a iron griddle or a tawa well.
    Add spoon full of oil and shallow fry paranthas  and cook on both sides till done
  • Flip and cook other side too till turn brown.other side
  • Serve hot with pickle of your choice or even plain, in Punjab we eat parathas with butter and curd, also try this way I am sure you will love it.
  • Delicious traditional Punjabi or Indian parathas/bread.

Recipe Video

Notes

  • Tips to make good parathas
  • Kneading dough well is the key to make good soft, flaky parathas. Knead it for good 3-4 minutes to get a soft texture.
  • Using right amount of water & oils is another important thing to get the paranthas right.
  • Resting the dough for a while helps the dough to absorb the water and keep them soft for long hours.
  • salt should be a last thing to add in the stuffing, as vegetables will release water and stuffing will become runny and will be difficult to handle.

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I am MINAL, a food blogger,food stylist, recipe developer and a food photographer, who blog vegetarian recipes..
I am MINAL, a food blogger,food stylist, recipe developer and a food photographer, who blog vegetarian recipes..

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