How to Make Stuffed Paratha Platter with Aloo, Paneer & Methi at Home?

DELICIOUS FOOD

Stuffed Paratha Platter

Make a delicious Indian lunch with three types of stuffed parathas – aloo, paneer, and methi – served with curd and pickle.

The comforting taste of hot, crispy packed parathas accompanied with tangy pickle and creamy curd is unmatched. This Stuffed Paratha Platter is the ideal Indian lunch or brunch option since it features three of your favorite Indian dishes: Aloo Paratha, Paneer Paratha, and Methi Paratha. It is healthy, tasty, and simple to make for weekend indulgences or family dinners.

Three delectable flavors are combined in one dish with this stuffed paratha platter, which is why you will love it.

Ideal for both adults and children

Simple to prepare and excellent for lunchboxes

Packed with iron, protein, and fiber

The following ingredients are used to make the dough (for all parathas):

Two cups of whole wheat flour

One teaspoon of salt

Water as required

One tablespoon of optional oil

Filling for Aloo Paratha: two medium potatoes, mashed and boiled

One teaspoon of grated ginger

One chopped green chili

One teaspoon of cumin powder

One teaspoon of chaat masala

Add salt to taste.

Two tablespoons of chopped coriander leaves

Filling for Paneer Paratha: 1 cup of grated paneer

One chopped green chili

One teaspoon of garam masala

One teaspoon of amchur, or dry mango powder

Add salt to taste.

Coriander leaves, 2 tablespoons

Dough for Methi Paratha (omit separate filling):

One cup of freshly cut fenugreek (methi) leaves

Half a teaspoon of turmeric

Red chili powder, half a teaspoon

Add salt to taste.

1 teaspoon of carom seeds, or ajwain

Instructions

Step 1: Make the Dough : Use water, salt, and wheat flour to create a dough. For twenty minutes, cover and rest.

To make Methi Paratha, combine the methi leaves, salt, and spices with the flour and knead it with water until it becomes a soft dough.

Make the fillings in step two.

Aloo Filling: Add coriander, ginger, chiles, and spices to mashed potatoes.

Grated paneer, garam masala, amchur, green chile, and herbs are combined to make the paneer filling.

Step 3: Form the dough into equal balls and roll and stuff the parathas. One ball should be rolled into a little disc.

Put one or two tablespoons of filling (for paneer or aloo) in the middle.

Gently roll into a round paratha after folding the edges to close.

Roll out methi parathas without stuffing them.

Step 4: heat a tawa over medium heat.

Cook the paratha until light brown on one side.

Turn over and drizzle with oil or ghee. Cook until crisp and brown on both sides.

Serving Recommendations

Serve parathas with your preferred pickle, butter or curd. For a real Punjabi supper, serve with a glass of sweet or salty lassi.