Stuffed Vegetable Paratha

Stuffed Vegetable Paratha

This recipe can be tagged as an unhealthy food as per my opinion. I started doing this because of my husband is a lover of Paratha. This recipe is adopted from a magazine; To make this as a healthy snack, I added Milk instead of water to make the dough, added Mushroom, Paneer and Pepper instead Potato, Chilly Powder etc. for the filling.You can try by adding more veggies as you like. Also you can take the Wheat flour instead of Maida, I preferred Maida here because Paratha tastes better with Maida. This can be served as an evening snack for Kids as well.


  • All Purpose Flour (Maida) 2 Cup
  • Milk (as required to make dough)
  • Sugar a pinch for Flour
  • Salt as required
  • Mushroom 1 Cup. Chopped well
  • Paneer 1 Cup. Cut in to small cubes
  • Onion 2 Nos. Sliced and Chopped
  • Tomato 1 Nos. Sliced and Chopped
  • Ginger and Garlic Paste (1 Teaspoon)
  • Coriander and curry leaves as required
  • Tomato Sause (3 Teaspoon), Chilly Sauce (2 Teaspoon) and Soya Sauce (1 Teaspoon)
  • Green chilly 4 Nos. Cut in round shape.
  • Capsicum 1/2 of a medium size chopped
  • Turmeric Powder 1/4 teaspoon
  • Vegetable Oil as required


  1. Take your favourite wide bowl, mix up the flour with required Salt and a pinch of Sugar.
  2. Sprinkle the milk in small quantity and try to make a soft, non-sticky dough.
  3. Knead the dough well at-least for 15 minutes, if possible beat in a hard surface.
  4. Keep it covered for about an hour.
  5. Heat up you favourite pan with 1 teaspoon of vegetable oil.
  6. Add mushroom and sauté it well till it become tender; And keep aside in a plate.
  7. Add little more vegetable oil to the same pan to sauté the paneer; sauté till the water absorb completely (This will take few minutes only, the Paneer become light brown) and transfer to the plate.
  8. Add the onion in to the same pan, sauté for sometime till the onion become half cooked.
  9. Add Green Chilly, Ginger and Garlic paste and sauté for a while till you get rid of the  raw smell.
  10. Reduce the flame to medium and add all 3 sauces and sauté for around 2 minutes.
  11. Add Mushrooms and tomato and sauté well.
  12. Add Turmeric powder, Pepper powder and Salt to taste. Close the lid, Cook for some time.
  13. Add Paneer and Capsicum; sauté gently and close the lid; Cook till the capsicum done.
  14. Sprinkle the coriander leaves and curry leaves and keep aside.
  15. It’s time to make the Paratha, the dough will be soft as of now. Make balls out of the dough.
  16. Take one ball and roll it as very thin circle (as possible) with out any cracks.
  17. Spread the masala on half side of the rolled dough and close the other part and seal it with your finger (As like we do for Ela Ada)
  18. Repeat the same process for the remaining dough.
  19. Heat up your Tawa, and place the Stuffed Dough. Smear Vegetable oil all over the Paratha; flip it over to the other side and smear some more vegetable oil.
  20. Cook well until brown spots appear on both the sides.
  21. Serve Paratha with Curd or Raita.

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