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Crispy Stuff Paratha | Stuffed Paratha | Crispy Paratha | Paratha |

Print Recipe
Course Breakfast, Main Course
Cuisine Indian

Ingredients
  

Stuffing

  • Oil
  • 1 tsp Cumin Seeds
  • 5-6 Garlic Cloves fine chopped
  • ½ inch Ginger fine chopped
  • 1 Onion fine chopped
  • ¼ tsp Turmeric Powder
  • 2 Tomatoes fine chopped
  • 1 cup Cauliflower grated
  • 1 cup Paneer
  • 1 tsp Red Chilli Powder
  • Salt
  • 2 tsp Coriander Powder
  • ½ tsp Garam Masala Powder
  • ½ tsp Coriander Leave fine chopped

Dough

  • ½ cup All-purpose Flour
  • ½ cup Whole Wheat Flour
  • 1 tbsp Oil
  • Salt
  • Water

Instructions
 

Stuffing

  • In a pan add some oil, cumin seeds, garlic cloves, ginger, onion and cook a little.
  • Now add turmeric powder and mix a bit and then add tomatoes and saute for a while.
  • Next add in cauliflower, paneer, salt, red chilli powder, salt, coriander powder, garam masala powder, mix well and cook for a while..
  • After cooking a bit, cover it and cook again for 2-3 minutes.
  • After 3 minutes add chopped coriander leaves and again turn the flame to full and cook for 1 minute in open.
  • After 1 minute turn off the flame and let the stuffing cool down completely.

Dough

  • In a large bowl add in all-purpose flour, wheat flour, oil, salt and mix them well.
  • Now add in a little water to knead the dough.
  • Make sure that the dough is smooth.
  • Once dough looks ready cover and keep it aside.

Crispy Stuff Paratha

  • Take a big portion of dough and make a ball of it.
  • Dip the ball in flour and brush off extra.
  • Press it with your finger tips to make a small circle.
  • Now take a rolling pin and make it flatter and thinner, add in a generous amount of stuffing at the center.
  • Now apply water at the edges, fold paratha so that the end comes towards the center.
  • Take a tawa and put oil in it, place the paratha and let it fry.
  • After a while flip it and press it for even cooking and let it cook.
  • Once paratha is cooked from both the sides, hold the parathas with a tong and cook the edges.

Video

Notes

Shilpi’s Quick Tricks
Stuffing
  • Do not leave large chunks of paneer, else paratha may break while cooking.
  • You can also add any vegetables of your choice in this stuffing.
Dough
  • You can also use whole wheat flour instead of all-purpose flour.
Paratha
  • Make sure that the circle is thin and big.
  • Keep the stuffing at the center.
  • Roll the dough gently or else it may cause paratha to break.
  • Press from all the sides for even cooking
Keyword breakfast, main course, paneer paratha, paratha
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