Stuffed vegetable parantha

Bikramjits.Kitchen's picture

Sep. 15, 2013

Indian pan fried flatbread prepared with wholesome wheat flour and stuffed with vegetables.


For stuffing
Grated cauliflower 1/2 Cup (8 tbs)
Green beans 1/2 Cup (8 tbs) , finely chopped
Grated carrots 1/2 Cup (8 tbs)
Clarified butter 1 Teaspoon (ghee)
Boiled mashed potato 1/2 Cup (8 tbs)
Chopped green chiies 1 Teaspoon
Garam masala powder 1/2 Teaspoon
Chopped cilantro leaves 1 Teaspoon
Water 1 Cup (16 tbs)
Salt To Taste
For the dough
Whole wheat flour 1 Cup (16 tbs)
Refined flour 1/2 Cup (8 tbs)
Water 30 Milliliter



For Stuffing:

1. In a pan add 1 cup of water, grated cauliflower, beans, and grated carrots. Put these vegetables on a boil.

For Dough:

2. In a bowl add sifted whole wheat flour, refined flour, and salt to taste.

3. Mix the ingredients with water to form soft dough. Add the water gradually while kneading. The water should be at room temperature.

4. If the dough gets extra soft add a little more refined flour.


For Stuffing:

5. In a separate bowl take out the boiled vegetables, add boiled and mashed potatoes.

6. Add green chilies, garam masala powder, cilantro leaves, and salt to taste. Mix well.

For Parantha:

7. Dust the kitchen work surface with some refined flour so that the dough doesn't stick.

8. Make palm size balls with the dough. Roll the dough balls with a rolling pin to make small round circles.

Stuff it with a heap teaspoon of the vegetable mix.

9. Close the parantha dough and roll it again with the rolling pin.

10. In a tava or a flat pan add ½ tsp of ghee (Clarified butter) and fry the parantha. Cook on a high flame. Flip when it gets golden brown. Spread ghee on the other side and cook.


11. Cut into triangles and serve hot with white butter, curd and mint chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 592Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 318 mg13.25%

Total Carbohydrates 126 g42%

Dietary Fiber 16 g64%

Sugars 3 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet