A beloved North Indian flatbread stuffed with spiced fillings like potato, cauliflower, or paneer. Cooked on a tawa with ghee until crispy. An iconic Punjabi breakfast.
Nutrition & Info
374
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ gluten
⚠ dairy
Equipment Needed
tawa/griddle
rolling pin
Instructions
-
1
Knead whole wheat flour with water, salt, and oil into a soft dough. Rest for 20 minutes.
-
2
Prepare stuffing: mash boiled potatoes with green chilies, ginger, and spices.
-
3
Roll dough ball, place stuffing in center, seal edges, and roll again gently.
-
4
Cook on hot tawa, apply ghee on both sides until golden brown spots appear.
-
5
Serve hot with yogurt, pickle, and butter.
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Did You Know?
Paranthe Wali Gali in Old Delhi has been serving stuffed parathas since the 1870s.
Chef's Notes
Equipment Tips
- tawa/griddle
- rolling pin
The Story Behind Stuffed Paratha
Parathas have been a staple in North Indian cuisine for centuries. The stuffed tradition is particularly strong in Punjab.
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