Soft & Savory Stuffed Paratha: A Delicious Indian Flatbread
35 minutes
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About Soft & Savory Stuffed Paratha: A Delicious Indian Flatbread
Imagine biting into a warm, flaky paratha, bursting with savory spiced vegetables and tender soya granules. This incredibly versatile Stuffed Paratha recipe is perfect for any meal, from a hearty breakfast to a satisfying dinner.The secret to its delightful tenderness? We use yogurt (or an egg for a richer flavor) in the wholesome whole wheat dough. Each bite is an explosion of flavor and texture, guaranteed to hit the spot.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Dough
- 1 cup Whole Wheat Flour whole
- 1 tbsp Yogurt (or 1 egg)
- 1.5 tsp Salt
For the Filling
- 1 cup Vegetables cauliflower), chopped (such as carrots, mixed, peas, potatoes
- 2 tbsp Soya Granules soaked in warm water
- 1 tsp Garlic minced
- 1 tsp Garam Masala
- 2 tbsp Oil divided
Instructions
- In a large bowl, combine the whole wheat flour and salt. Add the yogurt (or egg) and mix until a soft dough forms. Kneading for a few minutes will develop gluten and create a more pliable dough. Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, making the parathas easier to roll.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the drained soya granules and stir-fry for a few minutes until lightly browned.
- Add the chopped vegetables, salt, and garam masala to the pan. Stir well to combine. Cover the pan and cook for about 5-7 minutes, or until the vegetables are tender-crisp. The vegetables should still have some bite, as they will continue to cook inside the paratha.
- Divide the dough into equal portions. Roll each portion into a thin circle. Place a spoonful of the vegetable and soya filling in the center of each circle. Bring the edges of the dough together to enclose the filling completely, pinching to seal. Gently flatten the filled dough balls.
- Heat the remaining 1 tablespoon of oil in a flat griddle or tawa over medium heat. Cook the parathas one at a time, flipping once each side is golden brown and slightly puffed. Pressing gently with a spatula will help ensure even cooking. Cook until both sides are cooked through and have a beautiful golden-brown color.
- Serve the hot, flavorful Stuffed Parathas with your favorite chutney or yogurt.
Recipe Notes
Good To Know
- For extra flavor and a hint of smokiness, add a small amount of roasted cumin powder or crushed kasuri methi (dried fenugreek leaves) to the veggie-soya filling before stuffing the parathas.
- If your filling is too moist and difficult to handle, sprinkle in a little besan (gram flour) or breadcrumbs to absorb excess moisture and prevent the parathas from breaking while rolling.
- To freeze stuffed parathas for later, partially cook them on the tawa until light golden spots appear on both sides, let them cool completely, and stack with parchment paper between each paratha before storing in an airtight container. Reheat directly from frozen on a hot pan.
- For a vegan version, substitute yogurt with a plant-based yogurt or simply use a splash of warm water and a bit of oil to knead the dough.
Expert Tips
- Don't overfill the parathas, as this can make them difficult to seal and prone to bursting during cooking.
- Cook the parathas over medium heat to ensure they are cooked through evenly and the filling is heated thoroughly.
- Serve the parathas hot with your favorite chutneys, pickles, or raita for a complete and satisfying meal.
Storage Instructions
- Store leftover parathas in an airtight container in the refrigerator for up to 3 days. Reheat on a tawa or in a microwave.
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Recipe Nutrition
Calories: 551kcalCarbohydrates: 47gProtein: 16gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 17.4gSodium: 1710mgFiber: 2gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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This is so inspiring! Can’t wait to cook it.
What a delightful recipe! Thanks for sharing.
This looks fantastic! Appreciate the share.
What a delightful recipe! Thanks for sharing.