Meal Prep · North Indian
Stuffed Paratha
A comforting and wholesome North Indian flatbread, generously stuffed with a flavorful potato and spice mixture.
Ingredients
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Step-by-step- Prepare the dough: In a large bowl, combine whole wheat flour and salt. Add oil and gradually add warm water, kneading to form a soft, pliable dough. Cover and let it rest for 15-20 minutes.
- Prepare the filling: In another bowl, mash the boiled potatoes. Add finely chopped onion (if using), green chilies, grated ginger, cumin seeds, coriander powder, turmeric powder, garam masala, amchur, salt, and fresh coriander leaves. Mix well to combine all ingredients evenly.
- Assemble the parathas: Divide the dough and filling into 8 equal portions. Take one dough portion, flatten it slightly, and place a portion of the potato filling in the center. Bring the edges of the dough together to seal the filling, forming a ball.
- Roll the parathas: Dust the stuffed dough ball with a little flour and gently roll it out into a 6-7 inch circle using a rolling pin. Be careful not to let the filling come out.
- Cook the parathas: Heat a tawa or flat griddle over medium heat. Place a rolled paratha on the hot tawa. Cook for 1-2 minutes until small bubbles appear.
- Flip and cook: Flip the paratha, drizzle 1/2 tsp oil or ghee around the edges and on top. Cook for another 1-2 minutes until golden brown spots appear. Flip again, add more oil/ghee if needed, and press gently with a spatula until both sides are golden brown and cooked through.
- Serve hot: Remove from tawa and serve hot with yogurt, pickle, or chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
| Fiber | 7 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked and cooled parathas in an airtight container or wrapped in foil. They can be stacked with parchment paper in between to prevent sticking.
Freezer Up to 3 months
To freeze uncooked parathas: Roll them out, stack with parchment paper, and freeze in an airtight container or freezer bag. To freeze cooked parathas: Cool completely, then stack with parchment paper and freeze. Ensure they are well-sealed to prevent freezer burn.
Reheat Stovetop/Microwave
Reheat frozen uncooked parathas directly on a hot tawa with oil/ghee until cooked. Reheat cooked parathas on a tawa over medium heat until warm and slightly crispy, or microwave for 30-60 seconds until heated through.
Chef’s Corner
- Dough consistency is key: Ensure your dough is soft and pliable; a stiff dough will make rolling difficult and cause the paratha to tear.
- Don’t overfill: While tempting, too much filling can make rolling challenging and lead to the paratha breaking open.
- Gentle rolling: Use light, even pressure when rolling to prevent the filling from bursting out. Dust with flour as needed.
- Cook on medium heat: High heat will burn the outside before the inside cooks, while low heat will make the paratha dry and hard.
- Serve immediately: Stuffed parathas are best enjoyed fresh off the tawa with a dollop of butter or ghee.
