Category Archives: Stuffed parantha

Palak Bharwan Paratha – Spinach Stuffed Paratha

Palak Bharwan Paratha – Spinach Stuffed Paratha

You might have relished tempting recipes made from Spinach like palak paneer, aloo palak etc . It is time you try a new lip smacking Spinach stuffed paratha recipe. I am sure you along with your friends and family will savor every bite of this paratha .

Here is an easy recipe with step by step pictures to make Spinach Stuffed paratha . Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating it anytime to satisfy your hunger pangs.

Direction

Getting ready 

Wash and dice the spinach leaves.

stuffed palak paranthaMaking

Take 2 cup (300 grams) of wheat flour in a big bowl, to it add 1/2 tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.

stuffed palak parantha

For preparing stuffing heat a pan with 1 tsp of ghee also add 1/4 tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn’t burn. Roast the cumin seeds for a while then add 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Mix everything really well.

stuffed palak parantha

Take 4-5 cup (300 grams) finely chopped spinach leaves along with 1/3 tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.

stuffed palak parantha

As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.

stuffed palak parantha

Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.

stuffed palak parantha

To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
Flip the side of the parantha and let it cook the other side till brown spots appear on it.Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.

stuffed palak parantha

To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.

stuffed palak parantha

Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave 1/2 inch space at the edges.

stuffed palak parantha

Place another chapatti over it, matching the edges. Press the edges firmly together.
Again roll it slightly. Roast it same as in the earlier process.

stuffed palak paranthaServing :

Crispy and scrumptious Parathas are ready. Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating.

Suggestion:

  • You can use oil instead of ghee.
  • Don’t cover the pan.Let the spinach juice evaporate.
  • If you want then you can skip the use of ghee but ghee will make it more tastier.
  • Don’t place the steaming hot paranthas directly on plate otherwise they will become soggy.

 

Palak Bharwan Paratha - Spinach Stuffed Paratha stuffed-palak-parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups (300 grams)
  • Spinach- 4 cup ( 300 grams)
  • Ghee - 3 to 4 tbsp
  • Salt - ¾ tsp or to taste
  • Green chili - 1 (finely chopped)
  • Ginger- ½ tsp (paste )
  • Coriander powder- ½ tsp
  • Cumin Powder- ¼ tsp
  • Turmeric powder- ¼ tsp
Instructions
  1. Wash and dice the spinach leaves.
  2. Take 2 cup (300 grams) of wheat flour in a big bowl, to it add ½ tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.
  3. For preparing stuffing heat a pan with 1 tsp of ghee also add ¼ tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn't burn. Roast the cumin seeds for a while then add ¼ tsp turmeric powder and ½ tsp coriander powder. Mix everything really well.
  4. Take 4-5 cup (300 grams) finely chopped spinach leaves along with ⅓ tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.
  5. As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.
  6. Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
  7. Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.
  8. Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.
  9. To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
  10. Flip the side of the parantha and let it cook the other side till brown spots appear on it.
  11. Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.
  12. To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.
  13. Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave ½ inch space at the edges.
  14. Place another chapatti over it, matching the edges. Press the edges firmly together.
  15. Again roll it slightly. Roast it same as in the earlier process.

 

Soya Granules Paratha recipe – Soya Chunks Stuffed Paratha Recipe

Soya Granules Paratha recipe – Soya Chunks Stuffed Paratha Recipe

Soya Granules paratha is a tasty and very easy to make breakfast recipe. Soya chunks stuffed paratha can be served to guests and packed in kids lunch box too. Made of soya granules, green coriander and wheat flour these parathas can be served steaming hot. With highly nutritional value, it is perfect to add to your daily menu.

Here is an easy recipe of Soya Granules paratha with step by step pictures. Serve these lip-smacking and mouth-watering Soya Granules stuffed paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

Directions

Making:

Pour 1 cup of water into a vessel and place it on flame. Once the water starts boiling, put the soya granules into it. Turn off the flame and cover the vessel. Let the soya granules immersed in boiled water for 10 minutes until it turns puffy. 

Soya chunks stuffed paratha

Meanwhile, knead the dough. Take wheat flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough. Less than a cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Soya chunks stuffed paratha

Soya granules have puffed up. Mix it really well and now make stuffing. Heat a pan and pour 1 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it then add green chilly paste, ginger paste, asafoetida and capsicum into it. Mix everything really well and saute the capsicum until it turns crunchy.Soya chunks stuffed paratha

Now add soaked soya granules, salt and green coriander into it. Mix everything really well and saute the stuffing for 2 minutes. After that, stuffing will be ready. Turn off the flame and transfer it to a bowl so that it cools down quickly.

Soya chunk stuffed paratha

Dough is ready as well. Pinch a medium sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top.

Soya chunks stuffed paratha

Now place some stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

Soya chunks stuffed paratha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin. 

Soya chunks stuffed paratha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

Soya chunks stuffed paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

Soya chunks stuffed paratha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.

Soya chunks stuffed paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate or napkin paper. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Soya granules paranthas are now ready.

Soya chunks stuffed paratha

Serving:

Serve these lip-smacking and mouth-watering Soya Granules stuffed paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

Suggestion

  • If you want to skip capsicum then add potato, paneer or anything else instead of it.

 

Soya Granules Paratha recipe - Soya Chunks Stuffed Paratha RecipeSoya chunks stuffed paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Wheat flour – 2 cups
  • Oil – 1 tbsp
  • Salt - ½ tsp or to taste
  • Soya granules – 1 cup
  • Capsicum – 1 cup (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 4-5 tbsp (for making stuffing and paranthas)
  • Green chilly paste - ½ tsp
  • Ginger paste - ½ tsp
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Pour 1 cup of water into a vessel and place it on flame. Once the water starts boiling, put the soya granules into it. Turn off the flame and cover the vessel. Let the soya granules immersed in boiled water for 10 minutes until it turns puffy.
  2. Meanwhile, knead the dough. Take wheat flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough. Less than a cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  3. Soya granules have puffed up. Mix it really well and now make stuffing. Heat a pan and pour 1 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it then add green chilly paste, ginger paste, asafoetida and capsicum into it. Mix everything really well and saute the capsicum until it turns crunchy.
  4. Now add soaked soya granules, salt and green coriander into it. Mix everything really well and saute the stuffing for 2 minutes. After that, stuffing will be ready. Turn off the flame and transfer it to a bowl so that it cools down quickly.
  5. Dough is ready as well. Pinch a medium sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top.
  6. Now place some stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  7. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  8. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
  9. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
  10. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.
  11. Parantha is now roasted well. Transfer it on a bowl placed over a plate or napkin paper. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Soya granules paranthas are now ready.
  12. Serve these lip-smacking and mouth-watering chana dal paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

 

Gajar Stuffed Paratha Recipe – Carrot Paratha Recipe – Gajar Paratha Recipe

Gajar Stuffed Paratha Recipe | Carrot Paratha – Gajar Paratha Recipe

Carrot parantha are prepared by stuffing the paranthas with mildly spicy carrot filling. Paranthas are the most loved breakfast in India and they are prepared in different ways with several stuffing. Carrot is loaded with nutrients and they are used for making several sweet and savory dishes.

Make gajar paranthas for breakfast or any meal. The contrasting flavor of sweet carrot and spicy masala will surely make you drool!So, why making the same old paranthas daily? Try out this sumptuous carrot stuffed paranthas with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add ½ tsp salt and 2 tsp of oil into it. Mix it really well. Add water in small portions and knead soft dough. Dough is ready. Cover the dough and keep it aside for 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.

carrot parantha

Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger.

carrot parantha

Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously so that the its juice gets evaporated. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.

carrot parantha

20 minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.

carrot parantha

Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

carrot parantha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin.

carrot parantha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

carrot parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

carrot parantha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.

carrot parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.

carrot paranthaServing:

Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.

carrot parantha

  • For 6 paranthas

Gajar Stuffed Paratha Recipe - Carrot Paratha Recipe - Gajar Paratha Recipe carrot parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Carrot – 1 cup (grated)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Green chilly – 1 (finely chopped)
  • Ginger – 1 inch (grated) or 1 tsp
  • Salt – less than 1 tsp or to taste
  • Cumin seeds - ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Coriander powder - ½ tsp
  • Dry mango powder - ¼ tsp
Instructions
  1. Take wheat flour in a big mixing bowl and add ½ tsp salt and 2 tsp of oil into it. Mix it really well. Add water in small portions and knead soft dough. Dough is ready. Cover the dough and keep it aside for 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.
  2. Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger. Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.
  3. minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.
  4. Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  7. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.
  8. Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.

 

Sattu Paratha Recipe – Sattu Stuffed Paratha Recipe

Sattu Paratha Recipe Video – Sattu Stuffed Paratha Recipe

Sattu parantha is the traditional parantha recipe of bihar. People of that region relish this parantha the most. You will even enjoy this parantha as well. The spicy stuffing of sattu i.e. roasted gram make these paranthas more delightful.

Sattu parantha is as easy to preapre as the any other stuffed paranthas. Roasted gram stuffed parantha goes well with raita curd or any curry. So, try out making these sattu paranthas with these easy to prepare step-by-step instructions. Enjoy!

Directions

Making:

Add ½ tsp salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. Less than a cup of water is used to knead this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.

sattu parantha

Meanwhile, make the stuffing. For this, take sattu in a big bowl and add green coriander, green chilly, ginger, mango pickle masala, salt, black salt, crushed kalonji, crushed carom seeds, mustard oil and 4-5 tsp of water. Mix all the ingredients really well. Stuffing is now ready.

sattu parantha

Dough is also ready, grease the hand with some oil and knead the dough. Pinch a lemon sized dough and smoothen it to make a peda. Make desired size paranthas. Dust the peda with some flour and roll it out into 3-4 inch diameter circle. Evenly spread some oil on the top.

sattu parantha

Put 2-3 tsp sattu stuffing on the rolled dough. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.

sattu parantha

Dust the stuffed dough ball with some dry flour and again roll it out into 6-7 inch diameter thick parantha by pressing it gently with rolling pin. Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath.

sattu parantha

Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.

sattu parantha

Parantha is now roasted aptly, transfer it on a bowl placed over a plate, on napkin paper or directly to the person. Similarly, stuff, roll and roast the paranthas until the dough is completely utilized. Sattu paranthas are now ready.

sattu paranthaServing:

Serve these scrumptious and delicious sattu paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like. Enjoy!

Suggestion

  • If you want to add onion and garlic then add 2 garlic cloves chopped and ½ small onion chopped into the stuffing and mix it really well.
  • For 6 paranthas

Sattu Paratha Recipe - Sattu Stuffed Paratha Recipe sattu parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Chana sattu – 1 cup
  • Oil – 3-4 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 1-2 (finely chopped)
  • Ginger – 1 inch (grated)
  • Mango pickle masala – 2 tsp
  • Salt - ¾ tsp or to taste
  • Black salt - ¼ tsp
  • Kalonji – 2 pinches
  • Carom seeds – 2 pinches
  • Mustard oil – 1 tsp
Instructions
  1. Add ½ tsp salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. Less than a cup of water is used to knead this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.
  2. Meanwhile, make the stuffing. For this, take sattu in a big bowl and add green coriander, green chilly, ginger, mango pickle masala, salt, black salt, crushed kalonji, crushed carom seeds, mustard oil and 4-5 tsp of water. Mix all the ingredients really well. Stuffing is now ready.
  3. Dough is also ready, grease the hand with some oil and knead the dough. Pinch a lemon sized dough and smoothen it to make a peda. Make desired size paranthas. Dust the peda with some flour and roll it out into 3-4 inch diameter circle. Evenly spread some oil on the top. Put 2-3 tsp sattu stuffing on the rolled dough. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.
  4. Dust the stuffed dough ball with some dry flour and again roll it out into 6-7 inch diameter thick parantha by pressing it gently with rolling pin. Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath. Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.
  5. Parantha is now roasted aptly, transfer it on a bowl placed over a plate, on napkin paper or directly to the person. Similarly, stuff, roll and roast the paranthas until the dough is completely utilized. Sattu paranthas are now ready. Serve these scrumptious and delicious sattu paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like. Enjoy!

 

Mix Veg Paratha Recipe – Mixed Vegetable Paratha – Veg Stuffed paratha

Mix Veg Paratha Recipe – Mixed Vegetable Paratha – Veg Stuffed paratha

Mix veg parantha is an easy to make breakfast. It is stuffed with a delicious and nutritious filling of spinach, cauliflower, potato and few aromatic desi spices. Everyone relish eating parantha especially kids and these delectable paranthas can packes in their lunch box as well.

Mix vegetable parantha  makes a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. It even tastes delicious as it is without any accompaniment. You must have prepared various types of parantha this time try out making this scrumptious parantha with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and then finely crumble them keep them in a bowl .

mix veg paranthaMaking:

Take wheat flour in a big mixing bowl along with 1/2 tsp of salt, 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough. Then knead the dough for another 2 to 3 minutes. Less than 1 cup of  water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.

mix veg parantha

In the meantime, prepare the stuffing. For this heat a pan and pour 2 tsp of oil in it. When the oil is heated well, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while.

mix veg parantha

Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don’t overcook the veggies.

mix veg parantha

Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula.

mix veg parantha

Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.

mix veg parantha

On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.

mix veg parantha

Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don’t put stuffing more than that otherwise the parantha will splatter.

mix veg parantha

Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don’t roll out the parantha too thin otherwise the stuffing will spill out.

mix veg parantha

Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.

mix veg parantha

Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha.

mix veg parantha

Then again flip the sides and apply some oil on another side as well. Press the parantha gently with the spatula and roast it on medium flame until brown spots appears on both the sides.

mix veg parantha

As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready.

mix veg paranthaServing:

Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

Suggestion

  • To make the stuffing more spicy, mix 1/4 tsp of garam masala in it and if you want to make the stuffing less spicy then skip adding red chilly powder.
  • For 7 parantha

Mix Veg Paratha Recipe - Mixed Vegetable Paratha - Veg Stuffed paratha mix veg parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups
  • Cauliflower - 1 cup (grated)
  • Spinach - 1 cup (chopped)
  • Potatoes - 2 (boiled)
  • Oil - 4 to 5 tbsp
  • Green coriander - 1 to 2 tbsp (finely chopped)
  • Green chilly - 1 to 2 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Red chilly powder - ¼ tsp
  • Salt - 1 tsp or to taste
  • Dry mango powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Cumin seeds - ½ tsp
  • Asafoetioda - 1 pinch
Instructions
  1. Peel the potatoes and keep them in a bowl then finely crumble the potatoes.
  2. Take wheat flour in a big mixing bowl along with ½ tsp of salt and 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough then knead the dough for another 2 to 3 minutes. Less than 1 cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.
  3. In the meantime, prepare the stuffing. Heat a pan and pour 2 tsp of oil in it. When the oil gets heated, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while. Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don't overcook the veggies.
  4. Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula. Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.
  5. On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.
  6. Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don't put stuffing more than that otherwise the parantha will splatter.
  7. Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don't roll out the parantha too thin otherwise the stuffing will spill out. Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.
  8. Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha. Then again flip the sides and apply some oil on another side as well. Press the parantha gently with the spatula and roast it on medium flame until brown spots appears on both the sides.
  9. As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready. Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

 

 

Sweet Coconut Paratha Recipe

Sweet Coconut Paratha Recipe

Sweet coconut paranthas is lip smacking parantha recipe and a treat for all sweet lovers. The sweet coconut stuffing, flavored with green cardamom is filled in the parantha which makes it really scrumptious. This perfect combination of coconut, green cardamom and sugar makes it a great and easy breakfast recipe or you can have it a cup of tea. You can also serve these sweet coconut stuffed paranthas as dessert after your meals.

These sweet paranthas taste super yummy when served steaming hot. Have them with a thick curd or relish eating them as it is in your dessert. Try out this basic version of sweet coconut stuffed parantha with this simple and easy to follow recipe with step-by-step instructions and pictures. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add salt,  2 tsp of ghee and mix everything really well. Now add water in small portions and knead soft dough. Little less than 1 cup of water is used for kneading the dough. Cover and keep the dough aside for 20 minutes to set.

sweet coconut parantha

Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of ghee into it. When the ghee is melted, add grated fresh coconut into it. Keep stirring continuously and roast the coconut until it becomes golden brown in colour.

sweet coconut parantha recipe

After a while, coconut will turn golden brown and dry. Turn off the flame and transfer it to a bowl. Allow it to cool down completely. Then add powdered sugar into it and mix everything really well. Stuffing is now done and ready.

sweet coconut parantha recipe

20 minutes are over. Apply some ghee on your hand and knead the dough again. Now pinch some dough and make 2 small lemon sized dough ball of it. Smooth out a dough ball and dust it with some dry flour. Roll it out into thin chapatti. Similarly, roll out another dough ball into same size chapatti.

sweet coconut parantha recipe

Now place 2 tsp of stuffing on the rolled chapatti. Place it at the centre leaving ½ inch from the edges.

sweet coconut parantha recipe

Put another rolled chapatti on top and gently press its edges so that they stick together. Roll the parantha from the edges with the rolling pin.

sweet coconut parantha recipe

Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread evenly. Place the rolled parantha over the hot tawa and let it roast from beneath. Then flip the side and apply some ghee on top.

sweet coconut parantha recipe

Now again flip the sides of the parantha and apply some ghee on the other side as well. Gently press the parantha with the spatula until brown spots appears on both of its sides.

sweet coconut parantha recipe

Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate or on aluminium foil. Likewise prepare rest of the paranthas as well. Sweet coconut parantha is now ready.

sweet coconut parantha recipeServing:

Serve these mouth-drooling and luscious sweet coconut parantha steaming hot along with curd or have it as it is without any accompaniment.

  • For making 6 paranthas

Sweet Coconut Paratha Recipe - Stuffed Coconut Sweet parantha meetha nariyal parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Coconut - ½ cup (freshly grated)
  • Salt - ½ tsp
  • Green cardamom powder - ¼ tsp
  • Ghee – ⅓ cup
  • Powdered sugar - ½ cup
Instructions
  1. Take wheat flour in a big mixing bowl and add salt and 2 tsp of ghee into it. Mix everything really well. Now add water in small portions and knead a soft dough. Little less than 1 cup of water is used for kneading the dough. Cover and keep the dough aside for 20 minutes to set.
  2. Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of ghee into it. When the ghee is melted, add grated fresh coconut into it. Keep stirring continuously and roast the coconut until it becomes golden brown in colour.
  3. After a while, coconut has turned golden brown and dry. Turn off the flame and transfer it to a bowl. Allow it to cool down completely. Add powdered sugar into it. Mix it really well. Stuffing is now ready.
  4. minutes are over. Apply some ghee on hand and knead the dough again. Pinch some dough and make 2 small lemon sized ball of it. Smoothen a dough ball and dust it with some dry flour. Roll it out into thin chapatti. Similarly, roll out another dough ball into same size chapatti as well. Now place 2 tsp of stuffing on the rolled chapatti. Place it at the centre leaving ½ inch from the edges.
  5. Put another rolled chapatti on top and gently press its edges so that they stick together. Roll the parantha from the edges with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it. Let it roast from beneath. Then flip its side and apply some ghee on top.
  6. Now again flip the sides of the parantha and apply some ghee on the other side as well. Gently press the parantha with the spatula until brown spots appears on both of its sides.
  7. Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate or on aluminium foil. Likewise, roll, stuff and roast the rest of the paranthas. Sweet coconut parantha is now ready. Serve these mouth-drooling and luscious sweet coconut parantha steaming hot along with curd or have it as it is without any accompaniment. Enjoy!

 

Makki ka Paratha Aloowala – Potato Stuffed corn Meal Paratha

Makki ka Paratha Aloowala – Potato Stuffed corn Meal Paratha

Makka parantha stuffed with delightful and spicy potato filling is super scrumptious to eat. Makka parantha or roti is a famous Indian bread from the Punjabi cuisine eaten especially during winters along with sumptuous saag. Everyone do relish eating the rotis or chapattis prepared with cornmeal or millet flour. If you stuff these makki paranthas with a spicy-zingy potato stuffing then they will taste super yummy.

These aloo stuffed makki paranthas are ideal for breakfast or brunch. In fact you can pack them in your lunch box, they keep soft even when they are cooled. Many variations can be made to these aloo stuffed makka parantha with adding any other stuffing of your desire. So, try out making these delectable aloo stuffed makka paranthas with this easy to follow recipe and add a new variation to your daily meals. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and mash them finely with the fingers.

makka aloo parathaMaking:

Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.

makka aloo stuffed paratha

Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.

makka aloo stuffed paratha

Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.

makka aloo stuffed paratha recipe

Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

makka aloo stuffed paratha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don’t give too much of pressure while rolling the parantha.

makka aloo stuffed paratha recipe

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.makka aloo stuffed parantha recipe

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.makka aloo stuffed paratha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.

aloo stuffed makka parantha recipe

Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.

aloo stuffed makka paranthaServing:

Serve these lip-smacking and mouth-watering aloo stuffed makke paranthas steaming hot along with any sabzi, pickle, raita or green coriander chutney. Enjoy!aloo stuffed makka parantha

  • For 4 paranthas
  • Time – 40 minutes

Makki ka Paratha Aloowala - Potato Stuffed corn Meal Paratha aloo stuffed makka paratha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour – 1 cup
  • Wheat flour - ½ cup
  • Salt – more than ¼ tsp
  • Carom seeds – ¼ tsp
  • Potatoes – 4 (boiled)
  • Salt – more than ½ tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Ginger - ½ tsp (grated)
  • Green chilly – 1 (finely chopped)
  • Dry mango powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – for roasting paranthas
Instructions
  1. Peel the boiled potatoes and mash them finely with the fingers. Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.
  2. Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.
  3. Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.
  4. Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don't give too much of pressure while rolling the parantha. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides. Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.

 

Aloo Stuffed Bajra Paratha – Stuffed Millet Flour Paratha Recipe

Aloo Stuffed Bajra Paratha – Stuffed Millet Flour Paratha Recipe

Aloo stuffed bajra parantha is a simple yet super scrumptious paranthas prepared with whole wheat flour and stuffed with spicy potato filling. These paranthas are really healthy and simple to prepare. The delightful stuffing of potatoes makes these millet paranthas more delectable. Including millets in our daily diets is always better. These are highly nutritious and healthy.

We have used potatoes for the stuffing, but you can use any other vegetable as well to stuffed these paranthas. Stuffed aloo paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! These tempting paranathas remain soft even after cooling down. So, here try out this lip smacking aloo paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and mash them finely with the back of a spoon.

aloo stuffed bajra paranthaMaking:

Take millet flour in a big mixing bowl and add wheat flour, ½ tsp salt and 1 tsp oil into it. Mix everything really well. Add lukewarm water in small portions and knead soft dough as required for making chapatti or paranthas. Dough is ready. Cover the dough and keep it aside for 10-15 minutes to set. Less than 1 cup and more than ¾ cup of water is used for kneading this much quantity of flour.

aloo stuffed bajra parantha

Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready.

stuffed aloo bajra parantha

To make paranthas, pinch some dough and make 2 small pedas of them. Smoothen a dough ball and dust it with some dry wheat flour. Roll it out into slightly thick chapatti. Similarly, roll out another dough ball into same size chapatti as well. Roll the chapatti by pressing it gently with the rolling pin.

aloo stuffed bajra parantha

Now place some stuffing on the rolled chapatti and evenly spread a thin layer of stuffing. Stuffing should be very fine otherwise paranthas may splatter.
aloo stuffed bajra parantha

Put another rolled chapatti on top and gently press its edges so that they stick together. Lift the parantha very gently and press it with both the hands.

stuffed bajra parantha

Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it and roast it on medium flame. Let it roast from beneath. Then flip its side and apply 1 tsp oil on top. You can also make parantha in ghee.

aloo stuffed bajra parantha

Now again flip the sides of the parantha and apply 1 tsp oil on the other side as well. Gently press the parantha with the spatula and roast the paranthas on medium flame until brown spots appears on both of its sides.

aloo stuffed bajra parantha

Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate, aluminium foil, napkin paper or directly to the person. Likewise, roll, stuff and roast the rest of the paranthas. Aloo stuffed bajra paranthas are now ready.

aloo stuffed bajra paranthaServing:

Serve these mouth-drooling and luscious aloo stuffed bajra paranthas steaming hot along with green coriander chutney, curd, aloo masala sabzi, aloo matar sabzi or matar gravy sabzi. Enjoy!

Suggestion

  • You can make stuffing of your choice such as fenugreek leaves, bathua, cauliflower or anything else as per your choice or availability.
  • For making 3 to 4 paranthas

Aloo Stuffed Bajra Paratha - Stuffed Millet Flour Paratha Recipealoo stuffed bajra parantha
Author: 
Recipe type: Parantha
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Millet flour – 1.5 cups
  • Wheat flour - ½ cup
  • Potatoes – 4-5 (boiled)
  • Oil – 3-4 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger – 1 inch (grated)
  • Green chilly – 1 (finely chopped)
  • Red chilly powder - ¼ tsp
  • Salt – more than 1 tsp or to taste
Instructions
  1. Peel the boiled potatoes and mash them finely with the back of a spoon. Take millet flour in a big mixing bowl and add wheat flour, ½ tsp salt and 1 tsp oil into it. Mix everything really well. Add lukewarm water in small portions and knead soft dough as required for making chapatti or paranthas. Dough is ready. Cover the dough and keep it aside for 10-15 minutes to set. Less than 1 cup and more than ¾ cup of water is used for kneading this much quantity of flour.
  2. Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready.
  3. To make paranthas, pinch some dough and make 2 small pedas of them. Smoothen a dough ball and dust it with some dry wheat flour. Roll it out into slightly thick chapatti. Similarly, roll out another dough ball into same size chapatti as well. Roll the chapatti by pressing it gently with the rolling pin.
  4. Now place some stuffing on the rolled chapatti and evenly spread a thin layer of stuffing. Stuffing should be very fine otherwise paranthas may splatter.
  5. Put another rolled chapatti on top and gently press its edges so that they stick together. Lift the parantha very gently and press it with both the hands. Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it and roast it on medium flame. Let it roast from beneath. Then flip its side and apply 1 tsp oil on top. You can also make parantha in ghee.
  6. Now again flip the sides of the parantha and apply 1 tsp oil on the other side as well. Gently press the parantha with the spatula and roast the paranthas on medium flame until brown spots appears on both of its sides.
  7. Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate, aluminium foil, napkin paper or directly to the person. Likewise, roll, stuff and roast the rest of the paranthas. Aloo stuffed bajra paranthas are now ready.

 

Gobi Paneer Paratha recipe – Cauliflower Paneer Stuffed Paratha

Gobi Paneer Paratha recipe – Cauliflower Panner stuffed paratha

Stuffed gobi paneer paranthas make a perfect breakfast or brunch recipe when served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! So, today we have an amazing and lip smacking recipe of stuffed cauliflower and paneer paranthas for you all. The stuffing can vary as per your taste and preference.

Stuffing that we are using here is really simple and easy to make as well as follow. What makes these paranathas so scrumptious and appealing is the cauliflower and paneer stuffing sautéed with peppy desi spices. Gobi paneer stuffed paranthas not only make a perfect breakfast but are ideal for tiffin box as well. These tempting paranathas remain soft even after cooling down. So, here try out this lip smacking gobi paneer stuffed paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Remove the stalk and leaves on the cauliflower, wash it thoroughly with water and then grate in a bowl.

gobi paneer parantha recipeMaking:

Take 2 cups of wheat flour in a bowl and add ½ tsp salt, add 1 tsp oil into it. Mix well. Add water in small portions and knead soft dough same as required for making chapatti. Almost 1 cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 to 25 minutes to set.gobi paneer stuffed parantha recipe

For making the stuffing, heat 2 tsp oil in the pan. When the oil is hot, add ½ tsp cumin seeds, 1 green chilly (finely chopped), followed by ½ tsp ginger paste or ½ inch ginger (grated), 1 tsp coriander powder and sauté the masala for a while. Keep the flame low to prevent browning of the spices.

gobi paneer stuffed parantha recipe

Now to the spices add grated cauliflower, followed by ½ tsp salt, ¼ tsp red chilly powder and 1/3 tsp mango powder. Mix all the ingredients really well. Stir and sauté for 1 to 2 minutes.gobi paneer stuffed parantha recipe

Later, grate directly the paneer in to the pan. Mix the ingredients really well and sauté for 2 more minutes. Add some green coriander as well. The stuffing is ready, turn off the flame and transfer it out in a plate or bowl.

gobi paneer parantha recipe

After 25 minutes, grease your hand with some oil and knead the dough again. Dough is ready and now start making the paranthas. For this, make a small lump from the dough and roll giving it a round shape. The size of paranthas can be small, big or medium as desired.

gobi paneer stuffed parantha recipe

Now dust the dough ball with some dry flour and roll out the parantha with 3 to 4 inch diameter and top it up with 2 to 3 tsp stuffing. You can increase or decrease the stuffing as desired, but avoid overstuffing them. Stuff the paranthas as per the size of the dough ball.

gobi paneer parantha recipe

Lift the parantha from all sides and seal the stuffing. Press the stuffing so that it spreads evenly all around. Dust again with the dry flour and remove the extra flour.gobi paneer parantha recipe

Place the parantha on the rolling board and roll out thickly, with 6 to 7 inch diameter. Make sure you roll out the parantha very gently else it can break. Also, always roll out the parantha from the corners; it should not be thin in the center.

gobi paneer stuffed parantha recipe

Preheat a tawa for roasting the paranthas. When the tawa is hot, spread some oil over it and place the parantha over the heated.

gobi paneer parantha recipe

Parantha has turned dark on the surface, now flip the side and roast until it gets little brown spots. Now that the parantha is roasted from the other side as well, apply some oil over the upper and then turn the parantha.

gobi paneer stuffed parantha

Apply some oil on this side as well and continue roasting the parantha until it gets golden brown spot on both sides. Paranthas is ready, take it off from tawa and place over a bowl kept above the plate else it can get soggy. Serve the parantha directly as it taste really scrumptious.

gobi paneer stuffed parantha Serving:

Mouth drooling and super scrumptious paneer-cauliflower stuffed paranthas are ready. These tempting paranthas can be served with chutney, pickle, curd, raita or any gravy sabzi as desired.

gobi paneer stuffed paranthaSuggestions:

  • While stuffing the paranthas, seal the stuffing nicely and flatten it gently with your fingers. Very gently roll out a thick parantha.
  • Always roast the paranthas on low-medium flame. It’s important to control the flame.
  • If the tawa cools down, then increase the flame and if the tawa get to hot then reduce the flame, immediately. Paranthas if roasted on low-medium flame then they get crunchy and taste delicious.

Gobi Paneer Paratha recipe - Cauliflower Paneer Stuffed Parathastuffed gobi paneer parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Cauliflower – 1 (200 grams)
  • Paneer – 125 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 3 to 4 tbsp
  • Cumin seeds – ½ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ⅓ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Remove the stalk and leaves on the cauliflower, wash it thoroughly with water and then grate in a bowl.
  2. Take 2 cups of wheat flour in a bowl and add ½ tsp salt, add 1 tsp oil into it. Mix well. Add water in small portions and knead soft dough same as required for making chapatti. Almost 1 cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 to 25 minutes to set.
  3. For making the stuffing, heat 2 tsp oil in the pan. When the oil is hot, add ½ tsp cumin seeds, 1 green chilly (finely chopped), followed by ½ tsp ginger paste or ½ inch ginger (grated), 1 tsp coriander powder and sauté the masala for a while. Keep the flame low to prevent browning of the spices. Now to the spices add grated cauliflower, followed by ½ tsp salt, ¼ tsp red chilly powder and ⅓ tsp mango powder. Mix all the ingredients really well. Stir and sauté for 1 to 2 minutes.
  4. ater, grate directly the paneer in to the pan. Mix the ingredients really well and sauté for 2 more minutes. Add some green coriander as well. The stuffing is ready, turn off the flame and transfer it out in a plate or bowl.
  5. After 25 minutes, grease your hand with some oil and knead the dough again. Dough is ready and now start making the paranthas. For this, make a small lump from the dough and roll giving it a round shape. The size of paranthas can be small, big or medium as desired.
  6. Now dust the dough ball with some dry flour and roll out the parantha with 3 to 4 inch diameter and top it up with 2 to 3 tsp stuffing. You can increase or decrease the stuffing as desired, but avoid overstuffing them. Stuff the paranthas as per the size of the dough ball.
  7. Lift the parantha from all sides and seal the stuffing. Press the stuffing so that it spreads evenly all around. Dust again with the dry flour and remove the extra flour.
  8. Place the parantha on the rolling board and roll out thickly, with 6 to 7 inch diameter. Make sure you roll out the parantha very gently else it can break. Also, always roll out the parantha from the corners; it should not be thin in the center.
  9. Preheat a tawa for roasting the paranthas. When the tawa is hot, spread some oil over it and place the parantha over the heated.
  10. Parantha has turned dark on the surface, now flip the side and roast until it gets little brown spots. Now that the parantha is roasted from the other side as well, apply some oil over the upper and then turn the parantha. Apply some oil on this side as well and continue roasting the parantha until it gets golden brown spot on both sides. Paranthas is ready, take it off from tawa and place over a bowl kept above the plate else it can get soggy. Serve the parantha directly as it taste really scrumptious.
  11. Mouth drooling and super scrumptious paneer-cauliflower stuffed paranthas are ready. These tempting paranthas can be served with chutney, pickle, curd, raita or any gravy sabzi as desired.

 

Palak Paneer Paratha recipe – Paneer Stuffed Palak Paratha recipe

Palak Paneer Paratha recipe – Paneer Stuffed Palak Paratha recipe

Palak paneer parantha is prepared with spinach puree mixed dough stuffed with spicy paneer stuffing. It tastes super scrumptious. This paranthas are tasty as well as nutritious. You can pack these paranthas in your kid’s tiffin. Palak paneer paranthas will keep their tummy full for long hours.

We relish having paranthas for breakfast. Serve these palak paneer paranthas to your family. They will love it for sure! So, try out making palak paneer paranthas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pluck the spinach leaves and discard its stalk. Wash the leaves twice with water. Drain out excess water from it. Place it on colander and allow the spinach leaves to dry out completely. After that, take spinach leaves, green chilly and ginger baton in a mixer jar. Prepare a fine paste of it. Spinach puree is now ready.

palak paneer paranthaMaking:

Take wheat flour in a big mixing bowl and add oil, salt and spinach puree into it. Mix all the ingredients really well. Now add water in small portions and knead soft dough. ¼ cup of water is used for kneading this much amount of flour. Cover and keep the dough aside for 15-20 minutes to set.

palak paneer parantha

Meanwhile, prepare the stuffing. For this, add cumin powder, red chilly powder, chopped green chillies, salt and chopped green coriander into the crumbled paneer. Mix all the ingredients really well with a spoon. Stuffing is now ready.

palak paneer parantha

20 minutes are over. Knead the dough again. Now pinch medium sized guava dough and roll it between palms to make a peda.

palak paneer parantha

Dust the peda with some dry flour and roll out 4-5 inch diameter parantha with the help of a rolling pin. Pour some oil on the rolled parantha and spread it evenly. Now place some stuffing as of the dough.

palak paneer parantha

Lift the edges of the dough and bring it in the center. Close the stuffing really well. Press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

palak paneer parantha

After that, dust the stuffed dough with some dry flour and roll out 6-7 inch diameter parantha by rolling it gently with the rolling pin. Keep the parantha little thick. Roll it from the edges instead of center.

palak paneer parantha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

palak paneer parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

palak paneer parantha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on low flame until brown spots appears on both the sides.

palak paneer parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper, foil or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Paneer stuffed spinach parantha is now ready.

palak paneer paranthaServing:

Serve these lip-smacking and mouth-watering paneer stuffed spinach paranthas steaming hot along with tomato-potato sabzi, green pea-potato sabzi or any sabzi you like and curd. Enjoy!

Suggestions

  • You can replace green coriander with dry fenugreek leaves.
  • For 4-5 paranthas

Palak Paneer Paratha recipe - Paneer Stuffed Palak Paratha recipe palak paneer parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Spinach – ¾ cup puree (250 grams)
  • Green chilly – 1
  • Ginger baton – ½ inch
  • Oil – 1 tbsp
  • Salt – ½ tsp or to taste
  • Paneer – 1.5 cup (crumbled)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin powder – ½ tsp
  • Oil – 3-4 tbsp (for making paranthas)
  • Green chillies – 1-2 (finely chopped) (deseeded)
  • Red chilly powder – less than ¼ tsp
  • Salt – ½ tsp or to taste
Instructions
  1. Prepare a paste of spinach and add it to the wheat flour along with oil and salt. Now add water in small portions and knead soft dough.
  2. Add cumin powder, red chilly powder, chopped green chillies, salt and chopped green coriander into the crumbled paneer. Mix all the ingredients really well. Stuffing is now ready.
  3. Now pinch some dough and roll it into a peda. Place some stuffing and close the dough. Roll a thick parantha
  4. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it. Roast it until brown spots appears on it. Transfer it on a plate.
  5. Serve these lip-smacking and mouth-watering paneer stuffed spinach paranthas steaming hot along with tomato-potato sabzi, green pea-potato sabzi or any sabzi you like and curd. Enjoy!