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Stuffed Paratha

Veggie.Lover's picture
For paratha
  Whole wheat flour 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs) (Maida)
  Curds 1 Tablespoon
For stuffing
  Boiled vegetables 350 Gram
  Green chilies 10 , finely chopped
  Ginger piece 1 Small, finely chopped
  Coriander leaves 3 Tablespoon, finely chopped
  Salt 2 Teaspoon
  Melted ghee/Melted butter 3 Tablespoon
  Water 1 (Approximately)
  Salt To Taste
  Lemon juice To Taste
  Garam masala To Taste
  Asafoetida 1 Pinch (Hing)
  Cumin seeds 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Ghee/Butter 2 Tablespoon (For Stuffing:)

Mix whole wheat flour, maida and salt.
Rub in fat.
Add curds and water to make a stiff dough.
Keep aside for at least one hour.
Knead well and make walnut size balls of even number.
Roll into even sized rounds.
Spread one ball of filling on one round, dampen the edges and cover with another round.
Press gently and roll slightly to seal.
Bake stuffed paratha on hot tawa or griddle until both sides are light brown.
Put some fat on each side and cook for half a minute more.
To make stuffing, heat ghee in a pan.
Add cumin seeds and asafoetida.
When it stops spluttering, add rest of the ingredients.
Mix well.
Cook for a minute or two.
Remove from heat.
Make balls half as many as that of the dough.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1860 Calories from Fat 703

% Daily Value*

Total Fat 80 g123.4%

Saturated Fat 47.2 g236.1%

Trans Fat 0 g

Cholesterol 203 mg67.7%

Sodium 4466.2 mg186.1%

Total Carbohydrates 252 g83.9%

Dietary Fiber 38.3 g153.1%

Sugars 18.2 g

Protein 45 g90.3%

Vitamin A 385.3% Vitamin C 445.6%

Calcium 26% Iron 102.6%

*Based on a 2000 Calorie diet

Stuffed Paratha Recipe