6 Popular Indian Stuffed Parathas

It won't be wrong to call it the most preferred stuffed paratha among Indians. The creamy filling made with boiled and then mashed potatoes seasoned with spices works in its popularity. There are no laid-down recipes, and everyone gives a personal touch or tweak to the stuffing. Served with a dollop of butter on piping hot aloo paratha, it is the ultimate breakfast favourite for many.

This one is a tad tasking. As for the filling, one has to grate the cauliflower florets or finely mince them. There was a time when it used to be predominantly winter paratha as it used to be the season for this vegetable. But now it is prepared almost throughout the year. Many people add carom seeds to the dough to make the paratha easily digestible.

Mooli paratha has a dedicated fan following: a perfect Indian stuffed bread to savour during the winter months. Like the gobi, the mooli or radish is also grated in this variant. It is then soaked in salt water and squeezed later on. Seasoned with spices and salt, it is cooked for the filling. And the paratha is rolled with a generous amount of stuffing in it and fry till golden brown.

For those who love paneer and cheese, this is their go-to paratha. It is one of the decadent variants. While a few like to grate a chunk of paneer or cottage cheese, others coarsely hand-crush it. The seasoning is done with various spices, herbs and garam masala. At times crushed cashew nuts also go into the filling. No wonder this stuffed paratha is to die for.

One of the healthiest on the list is this one. Sattu paratha or roti is a staple in the Bihar region of India. But the unique taste, health benefits and simplicity of this Indian flatbread have now raved across the country. It is pretty filling. One is enough to keep you satiated for a longer time.

Very few know about this Indian stuffed paratha. But once you have tasted it, you can't stop eating it. The appetising dal moth, a popular namkeen or snack, is used for the stuffing. The wheat-based dough is used to make the paratha. Usually, a couple of spoons of dal moth is used to fill each paratha. It is then carefully rolled in a circular shape and fried on tava with ghee.