- Submitted by Dahlia on 12th Dec 2007
(Stuffed Paratha, Mixed Vegetable Paratha, Masala Chapatti)
Paratha(Parantha) is an Indian flat-bread made usually with wheat flour (atta) with vegetable stuffing inside or with some layering. It is also known as parantha, parota or prontha. The layered parathas are made plain without any stuffing. It is folded with a layering of ghee and plain flour which causes the layers to be separated when cooked. It can be round, triangular or square in shape. I have explained in detail about the different ways of making Plain Layered Parathas here.
For making stuffed parathas, some vegetable filling is used. People follow two popular methods to make the stuffed paratha. The stuffing can be 1. Simply mixed while preparing the dough and rolled out like regular rotis. or 2. The dough is rolled out, stuffing is placed inside, then sealed with the dough to form an envelope and rolled out again. This way you have distinct layers in the paratha.
Parathas are typically served with a dollop of butter, fresh yogurt or some pickle. It also goes very well with any spicy gravy or rich creamy gravy. Here I have listed all the different types of parathas that are commonly made in India and other countries. I have also shared a generalized recipe which can be used to make parathas with any stuffing.
Here is the list of traditionally made parathas and the variations now being made.
Traditionally made parathas and other variations
Plain Layered Paratha(chappati with ghee added)
- Aloo(Alu) paratha (potato stuffing)
- Mooli (Muli) ka paratha (radish stuffing)
- Paneer paratha(indian cheese/cottage cheese stuffing)
- Gobi paratha (cauliflower stuffing)
- Pudhina paratha (mint leaves stuffing)
- Turnip paratha (shalgham stuffing)
- Carrot paratha (gajar stuffing)
- Mattar paratha (green peas stuffing)
- Kheema (Qeema) paratha (ground meat stuffing)
- Soya paratha (ground soya chunks stuffing)
- Palak paratha (spinach stuffing)
- Methi paratha (fenugreek leaves stuffing)
- Dal Paratha (mashed lentil stuffing)
- Laccha Paratha (layered with ghee)
- Anda Paratha (egg stuffing)
- Pyaz ka Paratha (onion stuffing)
- Avocado Paratha
- Broccoli Paratha
- Ajwain Paratha
- Tomato Paratha
- Sattu Paratha (roasted gram flour stuffing)
- Mughlai Paratha
- Jalebi paratha
- Kerala Paratha (commonly called as Malabar parotta or barotta)
- Ceylon Paratha
- Band gobi wala (Cabbage) paratha
- Meat Paratha (chicken, mutton, beef, pork, turkey, shrimp etc.)
- Meetha Paratha (sugar stuffing)
- Sweet corn Paratha
International Paratha Variations
The variations of paratha are also found in other countries like Malaysia (known as roti canai), Mauritius (known as farata) ,Singapore (known as roti prata), Myanmar (known as palata), Sri Lanka (known as Farata) and Maldives. In future I will be sharing the recipes for there too.
Below is the recipe that can be followed to make any stuffed paratha.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Whole wheat flour (or Atta Flour) - 2 cups
Salt - to taste
Oil - 1 Tbsp
Warm water - 1/2 cup
Stuffing - 1 cup (Recipe given below)
- Mix the flour, salt and water. Knead the dough to a soft texture. If the dough is little sticky, it gives very soft parathas. Do not make it too sticky, else you will have difficulty rolling.
- Spread few drops of oil over the dough to prevent it from drying. Cover it with moist kitchen towel and let it rest for 1 hour. This makes the dough very pliable.
- Knead the dough again and make lemon sized balls.
- Dip each ball into dry flour and roll out into a small circle using a rolling pin.The edges should be thinner than the center.
- Place a tbsp of stuffing in the center. Bring all the edges of the rolled out dough to the center so it covers up the stuffing. It looks like a small money bag now. Pinch off any excess dough on top.
- Seal it nicely and press it again to form a circle. Roll it out with your hands or with a rolling pin.
- If small bubbles appear just prick it. If some stuffing pops out, just add some flour and roll again.
- Place a griddle on the stove at medium-high heat and apply oil/ ghee. When the oil is hot, put the rolled out paratha on it.
- While light brown spots appear, flip and let it cook. Drizzle some more ghee on top. Cook till brown spots appear on both sides.
- Remove and store in airtight container to keep it soft till you eat. Serve with yogurt and pickle.
- Take the flour, salt and the stuffing in a bowl. Mix it together.
- Add just 1 tbsp of water at a time and keep kneading to form a soft dough. Since there is moisture in the stuffing, you may need less water.
- Do not rest this dough longer as it might become soggy. The vegetables keep oozing out water. Roll out and make parathas like regular rotis.
To prepare stuffing
- Any vegetables - 1 cup (grated or finely minced) (Commonly used vegetables are potato, carrot, cauliflower, paneer, radish, green peas etc)
Onion - 1/4(grated or finely minced)
Garlic - 2 cloves(grated or finely minced)
Green chili - 1/2(grated or finely minced)
- Red Chili powder - 1/4 tsp
Garam masala - a pinch
Turmeric Powder - a pinch
Cumin Powder - a pinch
Amchoor (Dry mango) powder - a pinch
Ajwain (Carom seeds) - a pinch
Salt - to taste
- Blanch the vegetable/vegetables in salted boiling water for few seconds. Drain the water. Squeeze out the excess water using a dry kitchen towel.
- Heat oil in a pan, fry the carom seeds, onions, green chili and garlic.
- Next add all the dry masala powders (turmeric, red chili powder, amchoor (dry mango) powder, cumin powder and garam masala). Sprinkle few drops of water so it doesn't get burnt.
- Add this to the boiled vegetables and mix nicely. Check for salt and add if needed.
More Paratha Varieties