stuuffed paratha recipe


  • 500 gm suran (elephant''s foot yam)
  • 2 tbsp ghee + for frying
  • 1/2 tsp mustard seeds
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilly paste
  • 2 tsp red chilly pwd
  • 2 tsp coriander pwd
  • 1/2 tsp cumin pwd
  • 1/2 tsp turmeric pwd
  • 1 tsp garam masala pwd
  • 1 tsp sugar
  • 1 tbsp pwd of roasted ground nut
  • 1 tbsp dry coconut finely grated
  • 1 tbsp roasted sesame seeds
  • 1 tsp. lemon juice
  • 1/2 cup coriander leaves finely chopped
  • salt to taste
  • For dough:
  • 3 cups wheat flour + 1 cup for rolling
  • 4 tbsp oil
  • 1/2 tsp salt
  • water

Cooking Instructions

Make dough like chappati soft and pliable and keep aside for 30 min

Pressure cook suran for 3 whistles

Cool and grate

In a non stick pan heat ghee and add mustard seeds.After spluttering add ginger paste + garlic paste + green chiily paste and turmeric.

Fry for 10 sec and add suran and salt.

Cook for 2 min and let moisture evaporate.

Add remaining ingredients and cook for 5 min uncovered

Take out in a plate and cool and make 12 equal balls

Make equal 12 balls of the dough

Take a ball of the dough and make a bowl (katori) shape. Stuff the suran ball and cover from all side and press lightly

Roll in dry flour and flatten with hand and then with a rolling pin about 5 inch in size

Put it on a medium hot griddle, turn it and allow to cook from other side Put some ghee and fry from both sides till light brown

Make rest of the parathas in the same manner

Serve hot with plain curd or raita

03 Mar 2011     1275 views     NON-Vegetarian       Roti/Naan > Parathas

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