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Stuffed parathas with a yummy twist -- filling is made with 9 different veggies. It's filling & delicious.


810 parathas

Total time

60 minutes


  • 1 cups Wholewheat flour Atta (/)
  • 1 tsp (1.25l) fish stock (Oil)
  • to taste Salt
  • 1 potato (Small)
  • 1 carrot (Small , finely chopped)
  • 6 ~ 8 Green beans (, finely chopped)
  • (1.25l) fish stock (, grated)
  • (1.25l) fish stock
  • (1.25l) fish stock (, finely chopped)
  • 2 tbsps almonds (, chopped)
  • 1 tbsp Cashews (, chopped)
  • 1 tbsp Raisins
  • 1 ~ 2 Chilies (Green , finely chopped)
  • 1 tsp coriander (Ground)
  • 1 tsp Chaat Masala
  • (1.25l) fish stock (Red (adjust per taste))
  • to taste Salt


  1. Make the filling: Boil potato until very tender. Set aside.
  2. Steam or boil or microwave carrot, peppers, green beans, cabbage, green peas, almonds, cashews and raisins until very tender, takes about 5~8 minutes. Drain the water and let the veggies cool slightly. Don't forget to reserve the drained water, it is full of healthy goodness.
  3. When the veggies are cool enough to handle, mash the veggies until smooth. Divide the filling into 8~10 equal balls.
  4. For the Dough: Combine atta, oil and salt in a mixing bowl. Add enough water to make a soft, pliable dough. Cover and set aside for at least 15 minutes.
  5. Make the parathas: Divide the dough into 8~10 equal size balls. Flatten the disc making sure that it is thick in the middle and thin around the edges. Place one veggie ball in the middle and fold the dough over the filling. Gently flatten in it and roll out each piece into 5~6" round paratha.
  6. Place it on a hot tawa and cook on medium flame until golden and brown spots form, flip and cook till golden on the other side. Brush with melted butter or oil once done. Serve hot.
  7. View the recipe instructions at Cook's Hideout

Contains allergens
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