Spicy Punjabi Tandoori Stuffed Paratha Recipe

About this recipe

Spicy Punjabi Tandoori Stuffed Paratha is a delicious and hearty Indian breakfast dish that combines the bold flavors of tandoori masala with a rich and spicy potato filling. This recipe features a stuffed flatbread made with whole wheat flour, stuffed with spiced mashed potatoes, and cooked to perfection on a hot griddle. Balanced with medium spice levels, it is ideal for active individuals looking for a wholesome and satisfying meal to start their day. Serve this dish with yogurt, pickle, or a side of mint chutney for a complete and flavorful meal that everyone in the family will enjoy.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 200 g Dahi
• 100G Oleo
• 1Kg Potato
• - Tandoori Seasoning 50g
• 100 g Unsalted Butter
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine whole wheat flour, 1/2 tsp salt, 1 tbsp vegetable oil, and plain yogurt. Knead into a soft, pliable dough and let it rest, covered, for 20 minutes.
2. 2. In another bowl, mix the boiled and mashed potatoes with tandoori masala, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, green chili, and fresh coriander leaves. Adjust salt to taste and combine well to form the stuffing.
3. 3. Divide the dough into equal portions and roll each portion into small balls. Flatten each ball slightly and place a spoonful of the potato stuffing in the center. Bring the edges together to seal the stuffing inside, forming a stuffed ball.
4. 4. Gently roll out the stuffed dough balls into flat, round parathas, ensuring the stuffing doesn’t break through the surface.
5. 5. Heat a griddle or tawa over medium heat. Place a rolled paratha on the hot griddle and cook for 1-2 minutes until bubbles form. Flip, apply butter or ghee, and cook the other side until golden brown.
6. 6. Flip again, apply butter or ghee on the other side, and cook until both sides are evenly golden and crisp.
7. 7. Repeat the process with the remaining stuffed dough balls. Serve hot with yogurt, pickle, or mint chutney.