Stuffed Paratha

by Seroj Shah
10 July 2017


Diet Type:Bread

Healthy Hints

Ok, to be fair, this is more of a stuffed chapati than a stuffed paratha, but it does have lots of flavour and is much healthier. Try a mixed vegetable filling instead of potatoes.



For the dough

225 g wholemeal flour

150-175 ml warm water

For the filling

450 g potato

1 tbsp lemon juice, or amchur

1/2 tsp fresh ginger, crushed

1 medium onion, finely chopped

1/2 tsp cumin seeds, roasted

1 tsp garam masala

1 tsp fresh green chilli, crushed

2 tbsp coriander, chopped

What does this chart mean?

  • Calories142kcal
  • Protein5.0g
  • Fat1.0g
  • Saturated fat0.1g
  • Carbohydrate30.0g
  • Sugars (Total)1.5g
  • Fibre3.5g
  • Salt0.1g


1. Prepare the chapati dough, following the recipe for wholemeal chapati, but make the dough slightly soft and divide it into 8 balls.

2. Boil the potatoes unpeeled, then peel and mash them.

3. While the potatoes are still warm, add all the remaining ingredients and mix well.

4. Divide the mixture into 8 small, round balls, and set aside.

5. Roll out each ball of chapati dough to a circle about 10cm/4in across. Place a potato ball in the middle and lift the chapati edges to form a larger ball.

6. Roll out lightly, making sure that the mixture does not come out at the edges.

7. Cook in the same way as a chapati in a frying pan over a medium heat.

Tip: Serve with low-fat natural yoghurt.

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