Mixed-Vegetable Stuffed Paratha / Stuffed Indian Bread

Stuffed Paratha

This is a tasty, nutritious and easy recipe that can be made in around 15 mins. It is very useful for working people who juggle time between house and office. With it nutritious stuffing, it is also a healthy option to the fried snacks and fast food that people binge on due to lack of time.

Mixed-Vegetable Stuffed Paratha / Stuffed Indian Bread


  • Boiled potatoes: 100 g
  • Shredded cabbage: 100 g
  • Shredded carrots: 100 g
  • Shredded radish: 100 g
  • Washed and finely chopped spinach: 50 g
  • Washed and finely chopped fenugreek leaves: 2 tbsp
  • Washed and chopped coriander leaves: 50 g
  • Green chilli and ginger paste: 2 tbsp
  • Salt to taste
  • Cooking oil for tadka: 1 tbsp
  • Mustard seeds: 1 tsp
  • Sesame (til) seeds: 1 tsp
  • Asafoetida (hing): ¼ tsp
  • Dough made from wheat flour (like phulka roti dough)
  • Butter or ghee for shallow-frying the parathas


Stuffing mix:

  • Smash the boiled potatoes. Keep them aside. Heat oil in a frying pan and add tadka with mustard seeds, asafoetida and sesame seeds.
  • When mustard seeds start making popping noises, add ginger-chilli paste to it and stir fry a little. Add all the shredded vegetables, spinach, fenugreek leaves and coriander. Mix and cook for 5 min, and add the smashed potatoes and salt.
  • Stir and mix it properly. When the water from leafy vegetables (spinach, fenugreek leaves and coriander) added in the mixture dries, remove it from the gas flame and allow it to cool down.
  • Take a small part of the dough and form round parts in the shape of small balls and roll it in oval shape on a rolling board. Roll it to about 3” to 4” diameter.  Put 1-2 tbsp of stuffing on half oval part of the rolled roti.
  • Fold the balance oval part of the roti and cover the stuffing. Ensure that the borders covering the stuffing are properly stuck, so that the stuffing doesn’t come out. Form round-ball-shaped parts of the stuffed roti. Repeat this procedure till you complete stuffing the entire mixture.
  • Then, once these are dry, these round parts are to be rolled flat in the shape of rotis, on a rolling board. Sprinkle some dry wheat flour on the rolling board while rolling the stuffed balls to avoid them from sticking on the board.
  • Heat a Tava on a medium flame and put these stuffed rolled parathas on the Tava to cook. Once heated, turn it around. Heat both the sides and then apply 1 tsp butter or ghee on it and turn the paratha.
  • Cook both the sides of the paratha till you see light brown / medium brown spots on each side.  Press evenly on the surface for a few seconds to cook it properly. Turn it again and cook it for a few seconds. Both the sides should have biscuit brown spots on it.
  • Once cooked, remove it on a serving plate. Repeat the procedure for all the parathas.
  • If you want to avoid shallow-frying and make it healthier, put the stuffed parathas in an oven (OTG) instead of cooking on a tava. Keep the regulator on Toast and cook for 5-7 min in a pre-heated oven. Check after few minutes and keep it back till you get medium brown spots on both sides. This is an absolutely healthy option as it saves you from the oil or ghee that is used for frying the above.
  • It can be served hot with green coriander and mint chutney or tomato sauce.


Goodness of Mixed-Vegetable Stuffed Paratha / Stuffed Indian Bread

Carrot has anti-oxidant property and saves you from many diseases including Cancer. It is also full of vitamin A and D, cabbage has iron, minerals and fibers, fenugreek leaves, coriander and spinach are full of iron and hence good for Anaemia.

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