These Stuffed Parathas are a comforting and versatile dish that brings the warmth of home-style Indian cooking to your table. The flaky, pan-fried dough encases a rich filling of mashed potatoes, caramelized onions, fresh mint, and parsley, seasoned with aromatic ginger and a hint of chili. The contrast between the crispy, buttery exterior and the soft, flavorful interior makes them perfect for breakfast, a light lunch, or as a hearty appetizer. They pair beautifully with yogurt or chutney. Simple to make with pantry staples, these parathas offer a satisfying texture and robust flavor that will please vegetarians and meat-eaters alike.
Stuffed Parathas
Description
These Stuffed Parathas are a comforting and versatile dish that brings the warmth of home-style Indian cooking to your table. The flaky, pan-fried dough encases a rich filling of mashed potatoes, caramelized onions, fresh mint, and parsley, seasoned with aromatic ginger and a hint of chili. The contrast between the crispy, buttery exterior and the soft, flavorful interior makes them perfect for breakfast, a light lunch, or as a hearty appetizer. They pair beautifully with yogurt or chutney. Simple to make with pantry staples, these parathas offer a satisfying texture and robust flavor that will please vegetarians and meat-eaters alike.Ingredients
Directions
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Boil the potatoes in salted water until tender. Drain, peel, and mash them while still warm.
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In a skillet, heat a little butter over medium heat. Add the finely chopped onions and ground ginger. Fry until the onions are soft and transparent, about 5-7 minutes.
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Stir in the mashed potatoes, mixed parsley and mint, lemon juice, chili powder, and salt to taste. Mix well to combine and let the filling cool slightly.
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In a large bowl, combine the whole wheat flour and 1 teaspoon of salt. Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Cover and let rest for 15 minutes.
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Divide the dough into small balls, roughly the size of a golf ball. Divide the potato filling into equal portions.
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On a lightly floured surface, flatten a dough ball and roll it out into a small circle. Place a portion of the potato filling in the center.
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Gather the edges of the dough over the filling and pinch them together to seal, ensuring no filling escapes. Flatten the sealed ball gently.
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Roll out the stuffed dough ball into a flat circle, about 6-7 inches in diameter, being careful not to tear the dough.
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Heat a heavy griddle or skillet over medium-high heat. Brush with butter or oil. Place the paratha on the hot surface.
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Cook for 2-3 minutes on one side until golden brown spots appear. Flip and cook the other side, pressing down gently with a spatula. Brush with butter if desired. Cook until crisp and evenly golden on both sides.
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Serve immediately while hot and crisp.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 225.1kcal
- % Daily Value *
- Total Fat 16.4g26%
- Saturated Fat 10.2g51%
- Cholesterol 43.2mg15%
- Sodium 135.5mg6%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 2.8g12%
- Sugars 2.7g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
