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Stuffed paratha

Stuffed paratha with butter

Stuffed paratha

Name: Stuffed paratha
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Indian
Ingredients: 550g chapatti flour plus extra for dusting; 25ml vegetable oil; 3 tbsp ghee; 550g Desiree potatoes boiled, cooled, peeled and finely grated; 5 green chillies finely chopped; 2.5cm piece of ginger peeled and finely chopped; 50g coriander finely chopped; 1 red onion finely chopped; 1 ½ tsp carom seeds; 1 ½ tsp chilli powder; 200ml Greek yogurt; 1 tsp sugar; 1 tsp crushed cumin seeds; 50g cold salted butter to serve

Vivek Singh

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Serves 12

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

550g chapatti flour

plus extra for dusting
25ml vegetable oil
3 tbsp ghee

For the potato filling

550g Desiree potatoes

boiled, cooled, peeled and finely grated
5 green chillies

finely chopped
2.5cm piece of ginger

peeled and finely chopped
50g coriander

finely chopped
1 red onion

finely chopped
1 ½ tsp carom seeds
1 ½ tsp chilli powder

To serve

200ml Greek yogurt
1 tsp sugar
1 tsp crushed cumin seeds
50g cold salted butter

to serve

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Nutrition: Per serving

kcal461
fat10g
saturates3g
carbs78g
sugars3g
fibre5g
protein11g
salt2.07g

Method

step 1

Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
step 2

Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
step 3

Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
step 4

Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
step 5

Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.

Recipe tips

Alternative fillings

For the cauliflower filling:

500g cauliflower, coarsely grated, discarding any stem or hard woody bits
1 tbsp salt
2 red onions, finely chopped
2.5cm piece of ginger, peeled and finely chopped
4 green chillies, finely chopped
50g finely chopped coriander
1 tsp black onion seeds

Sprinkle the grated cauliflower with the salt and set aside for 15-20 mins. Transfer the salted cauliflower to a piece of muslin and squeeze to remove excess liquid. Mix the remaining ingredients into the squeezed cauliflower and use to fill the paratha.

For the broccoli filling:

1 large head of broccoli, coarsely grated, discarding any stem or hard woody bits
1 tbsp salt
2 red onions, finely chopped red onions
2.5cm piece of ginger, peeled and finely chopped
4 green chillies, finely chopped
10g chopped thyme leaves
50g parmesan, finely grated
50g chopped almonds

Sprinkle the grated broccoli with the salt and set aside for 15-20 mins. Transfer the salted broccoli to a piece of muslin and squeeze to remove excess liquid. Mix the remaining ingredients into the squeezed broccoli and use to fill the paratha.

For the mooli (white radish) filling:

3 mooli (500g), peeled and coarsely grated
1 tbsp salt
2 red onions, finely chopped red onions
4 green chillies, finely chopped
50g coriander, finely chopped
1 tsp black onion seeds

Sprinkle the grated mooli with the salt and set aside for 15-20 minutes. Transfer the salted mooli to piece of muslin and squeeze to remove excess liquid. Mix the remaining ingredients into the squeezed mooli and use to fill the paratha.

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