Prep 15 m
Cook 45m


    For the paratha:

    250gm (2 cups) wheat flour (atta)

    250gm (2 cups) plain flour (maida)

    250ml (1 cup) water

    2 tbsp milk

    A pinch of sugar

    Salt to taste


    For the stuffing:

    1 tsp oil

    1-2 small onions, finely chopped

    1 green chilli, chopped

    1cm or ½ inch fresh ginger, chopped

    Salt to taste

    A pinch of turmeric powder

    125gm or ½ cup carrots, chopped

    125gm or ½ cup green beans, chopped

    250gm or 1 cup roughly mashed potato

    1 tsp coriander leaves

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Ingredient Substitution Guide


1. Mix flour well. Make a well in the centre of the flour and add water, milk, sugar and salt. Mix the liquid into the flour starting from the centre of the well and working outwards until all the flour has been kneaded and dough is smooth.

2. Knead for about 5 minutes until dough is soft, smooth and flexible. Cover with a damp cloth and leave for 30 minutes.

3. Divide dough and make into small balls and leave for 5 minutes. Place a ball of dough in the palm of your hand and pull out the edges to form a flat disc about the size of your palm.

4. Place a ball of the stuffing (about 2 tablespoons) in the centre, then gently press dough over the stuffing to cover. Firmly press edges of the dough together.

5. Press this side of the stuffed dough ball down onto the tabletop to help seal the edges. Repeat until all the balls of dough are stuffed. Leave for another 5 minutes.

6. Flatten stuffed dough ball first. Flatten further with a rolling pin until the paratha is about the size of a small plate.

7. Heat a non-stick pan and dry-fry the paratha on one side first until golden, then turn over and cook to brown on the other side. Use medium heat to cook parathas or the outside will burn, while filling will remain uncooked.

8. A light drizzle of ghee or melted butter will help brown the parathas but is not suitable for a calorie-controlled or low-fat diet. Serve with mint chutney for dipping.

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