Parathas Stuffed with Vegetables and Spices

Visit the Indian Food Glossary for information on the ingredients in this recipe
vegetable stuffed parathas

On Easter weekend, we were treated to a visit from a longtime cherished friend who moved to New Zealand about 4 years ago. He brought along his wife who is expecting soon — a pleasure to meet her. Such a lovely couple, and it was great to catch up with Mike. Certainly one of the most intelligent, witty and humorous friends I have been lucky to meet. Mike has also been a long time fan of my kitchen too and, of course, I just had to serve up a feast to celebrate the occasion of his visit, recent marriage and expected child. My best friend Basil also came for dinner and my husband was there too. Thanks to my diners for their high praise.

I started the meal with these stuffed parathas and my famous curried Indian vegetable soup. The next course was macaroni and paneer cheese — a nice twist on an old classic. Corn muffins were also part of the meal, and for dessert, cocoa fruit treats.

These parathas are thicker than many of the ones I have come across in restaurants but I wanted something substantial and filling. Fairly easy to prepare, you may end up with more filling than you need. However, that being the case, I reserved the extra filling because it is just tasty as a side, perhaps served with a bit of yogurt or fry it up with some butter and / or a bit of egg for breakfast or brunch. Roll the dough out into thinner rounds if desired.

Parathas Stuffed with Vegetables and SpicesParathas Stuffed with Vegetables and Spices
Recipe by
Cuisine: Indian
Published on April 17, 2012

Chewy Indian whole wheat flatbreads stuffed with a fragrant and spicy potato and vegetable filling

Preparation: 30 minutes
Cooking time: 35 minutes

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  • 2 cups whole wheat flour
  • 2/3 teaspoon sea salt
  • scant cup of water
  • 8 tablespoons ghee or sesame oil
  • 2 tablespoons ghee, butter or oil for frying
  • 3 medium potatoes
  • 1/2 cup peas, fresh or defrosted
  • 2/3 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/4 to 1/2 teaspoon cayenne
  • 3 fresh green chilies, seeded and finely chopped
  • 1-inch fresh ginger, minced or grated
  • 1 teaspoon sea salt
  • handful fresh parsley or cilantro, chopped
  • To make the paratha dough, mix together the flour, salt, water and ghee or oil to form a dough. Knead gently until you have a soft dough, adding a bit more water or oil if too dry. Let sit for a while, covered with plastic wrap while you prepare the filling.

  • Pierce the potatoes with a fork a few times and roast in a 425°F oven until they are fork tender and soft enough to mash. Transfer to a large bowl, mash the potatoes and then mix in the peas. Stir in the rest of the ingredients until well mixed

  • Divide the dough into 8 equal portions and roll out each ball of dough on a floured surface into a roughly 7-inch round. Brush the sides of a round with water and then add a tablespoon or so of the potato mixture. Top with another round and press together the edges until well sealed. Repeat with the remaining rounds.

  • Brush a heavy non-stick frying pan with some of the oil for frying and heat over medium heat. Gently add one of the parathas and fry until golden — about 3 to 4 minutes — and then flip and fry for a few minutes longer. Keep warm in a 150°F oven while you are frying the rest of the breads. Brush the pan with more oil as necessary and cook the rest of the parathas.

Makes 6 parathas

stuffed parathas with potato and peas

More Indian flatbreads you are sure to enjoy from my Indian Vegetarian Kitchen:
Indian Besan Roti
Home-Style Chila
Paratha Stuffed with Sweet Potato and Potato
Makki Di Roti (Griddle Cooked Corn Bread)


Rosh said...

Now that's my kind of food!! Excellent Lisa :)

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Suparna said...

hey lisa, the stuffed parathas looks yummy, takes effort, but the out come is fantastic!!

Johanna GGG said...

These look fantastic - just my sort of indian bread - I have always wanted to try a stuffed paratha just like this

kate said...

The parathas were fabulous Lisa, as was the rest of the feast... thank you!