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Mixed Vegetable Stuffed Paratha Recipes For Lunch

mixed-vegetable-paratha-recipes-for-lunch

Stuffed Vegetable Paratha Recipe

Ingredients:

Vegetarian

Produce
2 cloves: Garlic
1 tsp: Ginger
1: Green chili
1 cup: Onion
1: Potato, medium

Baking & spices
1 tsp: Coriander seeds, raw
1/2 tsp: Red chili powder
1 1/2 tsp: Salt
1/4 tsp: Turmeric, powder
2 cups: Wheat flour

Oils & vinegars
10 tsp: Vegetable oil

Nuts & seeds
1 1/2 tsp: Cumin seeds

Dairy
2 tsp: Ghee

Frozen
1 cup: Mixed vegetables

Liquids
1 cup: Water

Instructions:

  • Add the raw coriander seeds and cumin seeds.
  • Crush them roughly to a coarse texture and keep it ready.
  • In a bowl combine wheat flour, salt & oil. Make a crubly mixture and then slowly add luke warm water to form a soft dough all smooth and non sticky.
  • Once done, cover with a kitchen towel and let it rest for 20 - 30 minutes.
  • Meanwhile boil a potato, peel the skin and mash well. You may grate or mash.
  • If using fresh vegetables, then finely chop them and steam them for 5 minutes to cook through.
  • Heat some oil in a pan and add the ground spice mix and fry till nicely browned.
  • Add chopped onion, green chili, garlic & ginger. Fry them till translucent.
  • Now add the steamed vegetables followed by the mashed potato. Add in turmeric powder, chili powder and salt.
  • Lightly fry the mixture to make it free of all water content. Switch off and add the chopped coriander leaves. Mix and let it cool completely.
  • Divide the dough into equal portions. Divide the stuffing accordingly and make them into little balls.
  • Stretch one of the dough ball to make a deep cup, stuff with the veggie mixture.
  • Gather around to make a dumpling.
  • Seal it completely.
  • Dust with some flour and start rolling out into a thick paratha.
  • Heat a tawa or fry pan and toast the paratha over medium flame.
  • Cook for few seconds and then flip to the other side.
  • Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately.
  • Serve the paratha with choice of gravy or plain raita.


mixed-vegetable-paratha-recipes-for-lunch

Stuffed Paratha With Curd Recipe

Ingredients:

Produce
1: Chilli - 1 no, Green
1: Ginger

Refrigerated
1 tbsp: Curd

Baking & spices
1 powder tsp: Garam masala
2 cups: Wheat flour / atta

Oils & vinegars
1 tbsp: Cooking oil

Nuts & seeds
1 tsp: Ajwain/ carom seeds or cumin seeds

Liquids
1: Salt & water

Other
null: Palak leaves - 2 cups

Instructions:

  • Wash and clean the palak leaves. Grind the leaves, green chilli and ginger to a smooth paste adding required water. Set aside.
  • In a wide plate or bowl, take the whole wheat flour, ajwain, ground palak, curd, cooking oil, salt, garam masala powder and mix well.
  • Add little water only if needed. Make a smooth dough.Knead for 5 minutes. Grease with oil. Cover & rest for 30 minutes.
  • After 30 minutes, make ball sized dough and dust in wheat flour. Roll it thin or thick as you like.
  • Heat a dosa pan. Put the chapati and cook in low to medium flame. When bubbles start to appear, flip the chapati and cook the other side. Apply oil on both the sides by flipping the chapathi.
  • Remove and serve hot with onion raita or boondi raita.
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Stuffed Paratha With Cumin Seeds Recipe

Ingredients:

Produce
4: Chilli, Medium Green
1/4 cup: Coriander
1: Onion, Medium
1 tsp: Pomegranate seeds

Baking & spices
1 tsp: Salt
2 cups: Wheat flour

Nuts & seeds
2 tsp: Cumin seeds

Dairy
1 tbsp: Ghee
1: Vegetable oil or ghee to cook

Instructions:

  • Mix together the flour, salt, green chilli, onions, coriander leaves, cumin seeds, crushed pomegranate seeds (anardana), red chilli powder well.
  • Add some Ghee (clarified butter) and mix well. Slowly add lukewarn water and keep mixing with a fork / hand.
  • Once the dough starts to come together, stop adding water. Knead to a stiff dough. Add some oil to help combine the ingredients better. Cover with a damp cloth and let the dough rest for 10-15 minutes.
  • Divide the dough into equal portions and roll into smooth balls of dough.
  • If using a tortilla-press / roti-maker, oil both sides and stick some parchment paper on both sides. Oil the parchment paper too. Place the dough-ball in the center and press the top twice or thrice carefully to form a nice round-shaped paratha. Poke some holes on top of the surface of the Koki. This helps in even cooking. You can make and arrange the paratha while one is cooking
  • Place the prepared paratha on a hot tawa (griddle pan). Add 1/2 teaspoon oil / ghee around the paratha. Cook on one side for 1-2 minutes on low heat. Flip and cook. With a spatula, press down the paratha from all sides. Keep flipping every 1 minute and press the Koki down onto the pan. Repeat the process 2-3 times until the Koki is golden brown on both sides.

Stuffed Paratha With Cabbage Recipe

Ingredients:

Produce
1/2 cup: Cabbage, fine
1/2 cup: Onion, fine

Baking & spices
1/4 cup: Flour
1 tsp: Italian herb seasoning
1/2 tsp: Salt
1: Salt
2 cups: Whole wheat flour

Oils & vinegars
1 tbsp: Oil

Dairy
2 cup: Mozzarella cheese/ processed cheese, grated

Liquids
1 cup: Water

Other
null: ¼ cup Capsicum (finely chopped)

Instructions:

  • In a bowl take atta (wheat flour), add salt and little water at a time and knead soft dough.
  • Cover it and let it rest for 20 minutes. In a pan take oil, add onions, stir and cook till they become pink and soft.
  • Add capsicum and cabbage and salt. Mix well and cook till veggies are slight soft and dry.
  • Now add pizza seasoning and chili flakes. Mix and switch off the heat. Transfer it in a plate and let it cool down.
  • Once mixture is cold add and mix cheese in it. Now take out the dough and knead it once again.
  • Divide it in 5 parts and roll it to a ball shape. Take one ball and dip it in dry flour.
  • Dust off the extra flour and roll it to a big circle like 6” diameter.
  • Put good amount of stuffing in the center and fold it in square shape. Dip the square in dry flour and roll it gently. Use gentle hands and try to keep the square shape. Now heat the pan at medium high heat. Put the rolled paratha on pan and let it cook till you see light brown spots down.
  • Turn it over and put some oil on paratha and gently press the paratha with spatula. Now flip the paratha and put some oil on this side and spread it all over the paratha. Flip it once or twice so that it cooked properly from both the sides.

Spicy Stuffed Paratha Recipe

Ingredients:

Produce
1 tsp: Chilli, red powder
1 tiny pinch: Coriander, powder

Baking & spices
1 tsp: Garam masala, powder
1: Salt
1 cup: Wheat flour

Dairy
1: Oil / ghee

Other
1/2 cup: Capsicum (chopped)
1/2 tsp: Roasted jeera powder

Instructions:

  • In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even.
  • Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add 1/2 tsp oil and knead it once.
  • The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for a while until we prepare the paratha stuffing.
  • Take capsicum in a bowl – add the spice powders along with required salt. Mix well. Slide the bowl and strain the excess water. Now pinch a lemon sized ball, flour the surface and roll the chapathi dough slightly thicker. Add a heaped spoon full of capsicum. Gather the dough from all sides.
  • Seal it completely, flip over and press it well with your hands so that the stuffing is even on all sides. Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking. Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. Cook well on both sides till golden brown.

Stuffed Paratha With Garam Masala Recipe

Ingredients:

Vegan

Produce
3/4 cup: Cabbage
1: Chillies, green
1/2 tsp: Coriander/dhaniya, powder
1 an inch piece: Ginger
1 pinch: Hing/asafoetida
1: Onion, medium
1: Red chili, dry

Baking & spices
1/4 tsp: Garam masala
1: Salt
1 cup: Whole wheat flour

Oils & vinegars
1 tbsp: Oil

Nuts & seeds
1/2 tsp: Cumin seeds
1/2 tsp: Cumin seeds/jeera, powder

Instructions:

  • Heat oil in a non-stick pan. Add dry red chili and cumin seeds.
  • Once it splutters, add hing/asafoetida, finely chopped onions, green chillies and ginger. Sprinkle a pinch of salt and saute until onions turn transparent.
  • Then add shredded cabbage and all the spice powders one by one - coriander powder, cumin powder, garam masala powder and salt. Saute till cabbage is cooked and mixture gets blended well. Remove from flame and keep aside. In a wide bowl, combine whole wheat flour and pinch of salt.
  • Add the prepared cabbage-onion mixture and knead into a smooth dough adding water gradually. Divide the dough into equal parts and make balls out of it. Dust a little flour and roll in to make parathas. Roll out parathas of medium thickness. Heat a tawa/non stick pan and place the paratha.
  • Cook the paratha using little oil till golden brown spots appears on both sides. Repeat the same steps to make more parathas. Serve hot with curd, chutney or pickle.

Stuffed Paratha With Spinach Recipe

Ingredients:

Vegan

Produce
1: Cauliflower - 2 cups
1 Powder tsp: Chilli
1: Coriander, leaves
1: Spinach / palak - 1 cup

Baking & spices
2: Salt
1: Wheat flour / atta

Oils & vinegars
1: Ghee or oil
1 tsp: Oil

Nuts & seeds
1 Powder tsp: Cumin

Liquids
1: Water

Instructions:

  • Take spinach in a blender and puree it.
  • Take wheat flour, salt, spinach puree and oil in a bowl and mix well.
  • Slowly add water as needed and knead to a soft dough.
  • Now apply oil over the dough and let it rest for 30 mins.
  • Mix all ingredients for filling and set aside.
  • Take a small portion of dough, flatten it lightly. Spoon filling in and seal from the edges.
  • Roll it out. Cook on a pan till golden on both sides. Apply oil or ghee and cooking. Serve warm.

Stuffed Paratha With Peas Recipe

Ingredients:

Vegan

Produce
2: Chilli, Green
2 cups: Peas

Baking & spices
1 Powder tsp: Garam masala
1/2 tsp: Salt
1: Salt
1: Wheat flour / atta - 1 cup

Oils & vinegars
1 tsp: Oil
1: Oil - 1 tblspn

Nuts & seeds
1 tsp: Cumin seeds / jeerakam

Liquids
1: Water

Instructions:

  • Start by making dough, take flour, salt, oil in a bowl. rub well so oil is mixed in with the flour.
  • Add in water slowly and knead to a soft smooth dough. Cover the dough with a bowl and set aside for 30 mins.
  • Heat oil in a pan, add in cumin an all spices. add pea puree and mix till water evaporates. Add in salt and garam masala powder. Mix well. Set this mix in a bowl and let it cool down. Divide it into equal balls. Take the dough and divide into equal balls. Take a ball and roll it out lightly.
  • Place filling in it and seal the edges, use a rolling pin to roll the paratha evenly. Heat a tawa, put the paratha on hot tawa, cook for few sec, flip over, spread some oil over it, spread again, spread some more oil over it and cook on both sides till golden. Remove and serve hot.

Stuffed Paratha Information

Aloo Paratha are Indian Breakfast flatbreads made with whole wheat flour, boiled potatoes, spices & herbs. These flavorful and delicious stuffed Parathas are a staple in many North Indian homes, Dhabas & restaurants. These are most commonly topped with white butter and served alongside Pickle and Yogurt.

If you are having stuffed parathas, the obvious choices are a spicy pickle or achar, a cooling raita, or maybe a chutney or two to go with them.

Paratha are unleavened layered flatbreads made with whole wheat flour (atta), salt, water & ghee or oil. These traditional flatbreads are a staple in Indian subcontinent and are served for a breakfast with a side of curd, chutney, pickle, curries, eggs and meat dishes.

The slight peppery taste and vibrant colour of the paratha makes everyone crave for it. Proper intake of turmeric paratha can improve skin texture and reduces acne and pimples. The turmeric powder inside the paratha is highly beneficial for its anti-inflammatory properties.

Paratha has more Fiber, while Bread has more Selenium, Iron, Vitamin B3, Vitamin B1, Vitamin B2, Folate, Manganese, and Calcium. Bread's daily need coverage for Selenium is 48% higher. Bread contains 6 times less Saturated Fat than Paratha. Paratha contains 5.826g of Saturated Fat, while Bread contains 0.989g.

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