“This stuffed parathas is one of our family favourites. Initially I used to make aloo paratas; later I started using paneer with aloo in the stuffing and then I came with the final variation of using mashed peas along with aloo and paneer. These are mildly spiced and are yummy with raitas and any pickle.”
1hr 15mins

Ingredients Nutrition


  1. To make the chappathi dough, mix the whole wheat flour,salt-1tsp,oil-2tsp with warm water in a mixing bowl so as to make a smooth pliable non sticky dough with approximately 1 cup warm water.
  2. Keep it covered.
  3. To prepare the stuffing boil the potatoes.
  4. and when cool enough to handle grate them.
  5. Boil the peas mash them coarsely.Keep these both aside.
  6. Heat oil in a pan and add cumin, once it crackles add the grated onion and over low flame,fry them till they are light brown but not burnt.
  7. Now mix in the ginger-green chili paste fry for a minute.Then mix in the dry powders-red chili powder, coriander powder, turmeric, cumin powder; mix well for a minute. Add the salt, chopped mint and coriander; mix well and add grated paneer, grated potato and mashed peas. Turn the flame to low and mix well and check for salt and if needed add some more.
  8. Now the stuffing is ready.
  9. From the prepared dough make roughly 10 equal sized balls.
  10. Divide the stuffing into same number but of a smaller size.
  11. Now take a dough ball, dredge it with little flour and roll it out into a 4 inch circle , now place one portion of stuffing in the centre, gather the sides to centre over the stuffing so as to cover it.
  12. Now place the stuffed side down and again dredge this stuffed ball with little flour. Roll this stuffed ball by applying medium pressure into a 6 inch circle of medium thickness. If you apply too much pressure, while rolling the stuffing will come out.
  13. So repeat the procedure with remaining dough balls and stuffing.
  14. Finally to cook these parathas heat a non stick frying pan, once hot, place the rolled paratha one at a time on the pan
  15. Cook till light brown spots appear on the underside,then flip over to cook the other side. Once cooked,spread little oil or butter on both sides.
  16. The parathas are now ready to be served with raita and pickle.

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