Stuffed Paratha

Stuffed Paratha


  • 2-cup wheat flour or all-purpose flour, 1/2 cup fresh cream, 1tsp. Ghe, Salt, Oil or ghee.

For the Filling:

  • 400 grams green peas, Salt, 1-tbsp. green chili paste, 1-tbsp. Lemon juice, 1-tsp. sugar asafetida, 1-cup grated coconut, 1/2 cup coriander leaves.


Shift the flour. Add warm ghee fresh cream, yogurt, salt and cold water and knead into soft dough. Cover and keep in refrigerator for 1 hour. Knead again and divide into equal balls.

Boil peas. Smash them and add salt, asafetida, sugar, lemon juice, grated coconut and chopped coriander leaves.

Take a dough ball flatten between palms. Over it, place a tsp. full of the filling mixture, close and form into a ball. Prepare all the balls with the stuffing. Roll out each ball like a pancake to 1/2 inch thickness. Roast on a griddle using a little ghee.