Mix-Veg Stuffed Parantha - Detailed Recipe

Indian Flat-bread with mixed vegetable stuffing

I am a Punjabi, having paranthas on Sunday is my birth right!! Jokes aside, ask any north Indian and it’s very unlikely that he or she doesn't like paranthas. Hot steaming aloo paranthas are our favorite breakfast and kids love these in their lunchboxes. Stuffed parantha is basically an Indian flat-bread with a filling inside. You can make this filling with any vegetable you like. These days there’re shops dedicated to this Indian food item alone and offer hundreds of varieties. The most common varieties of paranthas are aloo parantha, namak ajwain(salt and carom seeds), mooli, gajar, gobi, pyaaz etc.(potatoes, carrots, radish, cauliflower, onions etc) . Ghee is used in cooking these so they are a tad higher on fat content, but the ‘Content’ment they offer is unmatched! The healthier option can be made with canola oil. This dish is really healthy for kids as it offers a complete food pyramid in one plate!

A very detailed step by step guide to making stuffed paranthas

In this post, I’ll be explaining the process of making stuffed paranthas in detail. In the future posts, I’ll give detailed recipes for the filling and refer this post for the process of cooking and doing the stuffing.

Let’s start with making our potato, peas, carrot and radish parantha!

Makes 8 paranthas (6 inches wide)

Ingredients

Wheat Flour 5 cups

Potatoes 2

Carrot 2

Radish 1

Peas 2 cup

Green Chili finely chopped 1(add more if you like spicy)

Fresh coriander chopped ½ cup

Amchoor ½ tsp ( dry mango powder)

Red chili powder ½ tsp

Garam Masala ¼ tsp

Dry Coriander powder ½ tsp

Salt to taste

Water for boiling and kneading

Ghee for cooking 6 tbsp atleast

Butter and curd for serving

Recipe

• Knead soft dough using flour, water, pinch of salt and 1 tsp of ghee. Keep in the fridge to rest till you make the filling.
• Boil the peas and potatoes. Peel and keep aside.
• Grate the carrot and radish. Mix a pinch of salt and keep aside for 5 mins. Then using a kitchen towel, squeeze out all the water from them.
• Mix the potatoes, peas, grated squeezed carrot and radish, and mash with hands, masher or the back of a glass.
• Mix in the chopped coriander and green chili, and all the spices and salt.
• Mix well with hands, make a uniform stuffing and keep aside.
• Now heat the tawa/non stick pan.
• Make small balls with dough and also make round balls with the stuffing for the number of paranthas you need.
• Press the dough in the middle with your finger. Put 2 drops of ghee in this.
• Now placing this ball with both your hands, keep rotating it clockwise as you press the sides of the dough as well. It’ll slowly turn into a vase shape.
• Other option to this is you can roll the dough with a belan/rolling pin, and take care ONLY to roll out the edges and NOT the middle portion much as the dough later might break to expose the filling.
• Now place the stuffing ball in the centre and close the edges of dough on one point as you do while squeezing out carrot juice or for hung curd.
• Once done, gently press it on a flat floured surface and pat it in dry flour on both sides.
• Gently roll it into a parantha, patting in dry flour as needed so it doesn’t stick.
• Put the parantha on the tawa and cook on medium flame.
• Once that side is cooked, flip the parantha. Spread 1 tsp of ghee on the top side of parantha.
• Flip again when other side is cooked as well. Let the side with ghee crisp up and get golden brown.
• Serve hot with your favorite pickle, curd and butter.