Description
Paratha is one variety of Indian flat bread, most popular in Northern part of India. It can be made plain or stuffed. But stuffed parathas taste better, doesn’t even need a side, a great meal in itself with a dash of ghee or butter spread on it. There are like dozen stuffing ideas, here’s one from my kitchen.| Ingredients-1 | |
|---|---|
| 1 cup | Maida |
| 1 cup | Whole wheat flour |
| 1 cup | Buttermilk |
| ½ tsp | Salt |
| 4 tsp | Oil / ghee |
| Ingredients-2 | |
|---|---|
| ½ no | Onion (finely chopped) |
| 1 cup | Paneer (grated or crumbled) |
| ¼ cup | Green peas |
| ¼ tsp | Ginger (finely minced) |
| ¼ tsp | Garlic (finely minced) |
| ½ no | Green chilli (minced) |
| 1 dash | Red chilli powder |
| 1 dash | Garam masala powder |
| 4 pinch | Turmeric powder |
| 2 pinch | Salt |
| 1 tsp | Oil (for sauteing) |
| ¼ cup | Oil (for toasting) |
Instructions
To make butter milk at home, just whisk 3 tsp of thick yogurt/curd in one cup of water. Mix all ingredients from Table-1 and knead to form a soft dough. Put the dough ball in a bowl and cover with a damp kitchen towel or a plate. Let it rest for 30 to 40 minutes. Meanwhile lets work on the stuffing. Heat oil in a pan, fry onions and minced green chilli for a while followed by the minced ginger and garlic. Let saute for few seconds then add the grated paneer, green peas along with turmeric, red chilli powder, garam masala powder and salt. Fry for few minutes and switch off. Let this mixture cool completely.
Now divide the dough ball into ten portions (this recipe makes ten parathas) and put them back in the bowl and cover. Take one portion at a time and roll into a circular shape, stuff with little of the stuffing mixture. Make little pleats around the corner to form a flower like dumpling. Twist the top and press with your palm . Roll again to form a circular shape roti, liberally dusting with maida. Sometimes the stuffing might squeeze out a bit, that’s fine, dust with more Maida and roll. Heat a hot griddle pan and place the paratha on it, let cook for a minute on one side, flip to the other side adding a tsp of oil or ghee, when you see little brown spots on both sides, just place them on a wax paper or plate and cool. Serve hot with any gravy or just spread little butter over and munch it.
Notes
Use only Maida for dusting, wheat tends to burn while cooking and tends to leave the paratha with ugly black spots.
Store bought paneer is used in this recipe, just thaw the frozen paneer and crumble it .
Do not add more oil to the gravy, it has to be dry, too much oil makes the stuffing soggy and it spoils the paratha.
Chef to the rescue, in case if too much stuffing squeezes out while rolling, just knead that with dough with little maida and roll again. Knead well to combine or else the paratha will turn out little hard.
These parathas can be free zed, place them between wax paper and store them in a air tight box or zip lock bags and freeze upto a month. Mixed veg paratha can stay longer, but in case if paneer is used, I would suggest only a month. Before serving, thaw them and reheat in microwave for 10 to 20 seconds.
Yield: 5- 6 Parathas.
Comments
29 responses to “Stuffed Paratha”
Madam,
What is the use of adding curd/buttermilk to the dough?
hi mullai,
For this measurement how many parathas can we make?. I want measurement for 20 paratha could u tell me please. Could i make the stuffing part day before and make the paratha next day how its work?.
thanks
Anitha, this recipe will yield about 5-6 parathas, probably have to do 4 batches for 20. Thanks.
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Dear Mullai,
The parantha is so tempting in your recipe and kindly suggest how to go about with red chilli or red chilli powder as we do not use green chilli in our cooking. I’m basically allergic to green chilli.
Thanks
Reena, you can try with just the red chili powder, adjust the level to suit your taste. Green chili is not a must but really adds up the punch. Thanks for stopping by.
Hi Mullai, I prepared yesterday. Very good recipe……a special dish for a special day. Thanks.Kavi.
Mullai,
I tried stuffed parathas today. It came out very good tastewise. your tip for dusting with maida was very helpful. Since I used whole wheat flour, initially I used whole wheat for dusting too, but the dark spots and the whole area has dark brown burnt flour after making one paratha. Then I remembered your tip and used maida for dusting,rolling was easy too.
Hi Mullai, Can I use Gobi or any other veg’s instead Paneer
Suchitra,
You can use them, see that you chop them very finely orelse they might pop up while rolling out.
Hi Mullai,
You are preparing wonderful recipes ..you are the BEST in cooking …i am not at all boasting you…just telling the fact about you 🙂 ..And I have a small doubt about this recipe.Can I preapre this with out using paneer and peas ..just using only onions.. And then would it become onion paratha…because i am interested in preparing onion prarathaa 🙂 ..sooo plzz help about that ..plz…
Hi Mullai… superb receipe… thank u so much… hv become a great fan of urs now…
Hey Mullai,
Thank you very much for this wonderful recipe. I tried this and it came out good.
Thanks.
Hi Mam,
Its really mouth watering recipe i really wanted to try it… But 🙁 right now i dont hav paneer at home. Can i replace paneer with any other vegie? If so please do suggest me regarding the vegie…..
Regards,
Gowher.
You can check vegetable cutlets / spicy potato masala. Both can be used for this. Its similar to aloo naan. Only thing is you must mash the masala / curry well.
Thanks manoo…..
hi
i am a first timer.. i tried mixing the dough with the exact measurements given… but adding 1 cup buttermilk to 1 cup wheat and 1 cup maida made it very loose.. i should have added it little by little.. but i blindly added the entire cup.. then i added little more flour.. the final result was excellent..i really appreciate ur patience in developing these recipes with mouth watering pictures.
Thanks for the immediate reply,Mullai.
Saleena
Hi Mullai, I tried this recipe yesterday,it was a success as usual. I have left some in the freezer as u have directed. I have a very silly doubt, 1.Wouldn't the parathas harden if frozen? 2.Can i refrigerate them,will it remain fresh, to be used within a month's time? FYI,i have added paneer and have placed the parathas between wax paper and stored them in a ziploc bag. Saleena.
Saleena, Refrigeration can keep the parathas fresh for a couple of days, but freezing helps for a longer run. It might look hard when you take them out of the freezer, but once you thaw for 15 minutes, will be back to soft stage. Then either microwave or slightly roast on the tawa and serve.
My North Indian friend says that we could make two thin puris, spread the stuffing on one of them , then place the second puri on top of the stuffing and roll out lightly. I have tried this, it works well.
Deepa
I also make in this way but just use fork to press the corners & it looks like a different dish.
Stuffed parathas are little tricky to make, but if you master the skills, you would make it in minutes.
1. Make sure the stuffing is not too oily.
2. Do not over stuff, adjust depending on the size of your rolled out dough.
3. Mash the stuffing to a soft paste like consistency, bcos big lumps might sneak out while rolling.
4. Dust with flour to avoid sticking to the surface.
These are the possible solutions from my side, any memeber with an alternative solution are welcome to post it here.
We had this parotha ystday. One North Indian Frnd said that it would taste different if we pour some (heated) ghee on it before serving. Yea thats true as it was nice. Thnx for the recipe.
thanks
Hi Mullai,
Just a small doubt in this recipe. What type of peas is used in ur recipe ? Normal frozen peas will be little big compared to petite peas. If I use normal frozen peas will it not come out or have bulging in the area where peas is found. Pls clarify as to what peas to be used ?
I am trying different recipes everyday, shall also post my recipes in ur site. If so pls let me know the procedure.
I use regular frozen peas, if u think they are too big, just cook them for sometime and mash with paneer while making the masala. About sharing recipes, just register, then login and start adding recipes, it will walk you thru.
It’s really excellent. I like this site very much. Thanks for giving tips(Notes) Shall I post some of the recipes what I thought different. To whom I post, Only for sharing. others also enjoy the different food.
Lalitha, thank you. Actually you need to register to share your recipes, just login and then add a recipe or directly post in the forum. Once you register I shall email the details.