Authentic Masala Stuffed Paratha Recipe – Besan & Carom Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Masala Stuffed Paratha Recipe – Besan & Carom Seeds

Introduction

Oh, parathas! Is there anything more comforting? This masala stuffed paratha recipe is a real hug on a plate. It’s a family favourite, and honestly, it’s the one dish I always crave when I’m feeling a little homesick. The warm, flaky paratha, bursting with a savoury, spiced filling… it’s just perfect. I first made this for my sister’s birthday, and it’s been a hit ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any paratha recipe. It’s a flavour explosion! The besan (gram flour) stuffing is wonderfully earthy and holds everything together beautifully. Plus, the addition of ajwain (carom seeds) isn’t just about taste – it’s also fantastic for digestion. It’s relatively easy to make, even if you’re new to making parathas, and it’s incredibly satisfying.

Ingredients

Here’s what you’ll need to make these delicious masala stuffed parathas:

• 2 tbsp oil
• 1 tsp cumin seeds
• 0.25 tsp ajwain / carom seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 3 green chillies, finely chopped (adjust to your spice preference!)
• 3 cloves garlic, minced
• 2 medium onions, finely chopped
• 0.5 tsp turmeric powder
• 1 tsp chilli powder
• 0.5 tsp coriander powder
• 0.25 tsp cumin powder
• 0.5 tsp garam masala
• 0.5 tsp salt (plus more for the dough)
• 3 medium tomatoes, finely chopped
• 0.5 cup besan / gram flour
• 2 tbsp chopped fresh coriander leaves
• 3 cups wheat flour (atta)
• 0.25 tsp ajwain / carom seeds
• 0.5 tsp salt
• 2 tsp oil (for the dough)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Besan / Gram Flour: This is the star of our stuffing! It adds a lovely nutty flavour and helps bind everything together. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Ajwain / Carom Seeds: These tiny seeds pack a punch! They have a slightly bitter, thyme-like flavour and are amazing for digestion. My grandmother always said a pinch of ajwain after a meal is a must! Regional variations include adding a little more for a stronger flavour, especially in North India.
• Kasuri Methi: Don’t skip this! Kasuri methi has a unique, slightly bitter-sweet flavour that adds so much depth. Crush it between your palms before adding it to release its aroma.
• Oil: Traditionally, ghee (clarified butter) is used for making parathas, giving them a rich flavour and flaky texture. However, you can absolutely use any neutral-flavoured oil like sunflower or canola oil. I sometimes use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (a deep, heavy-bottomed pan) over medium heat. Add the cumin seeds, carom seeds, and kasuri methi. Sauté for about 30 seconds, until fragrant.
2. Add the chopped green chillies and minced garlic. Sauté briefly, just until the garlic starts to turn golden.
3. Now, add the chopped onions and cook until they’re softened and lightly golden brown. This usually takes about 5-7 minutes.
4. Stir in the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt. Cook for another minute, stirring constantly, to prevent the spices from burning.
5. Add the chopped tomatoes and cook until they become mushy and softened. This will take about 5-8 minutes. Now, mix in the roasted besan. Stir well to combine and cook for a few more minutes until the mixture absorbs the moisture and comes together.
6. Finally, stir in the chopped coriander leaves. Taste and adjust the seasoning if needed. Set the stuffing aside to cool.
7. Time for the dough! In a large bowl, combine the wheat flour, carom seeds, and salt. Add the oil and gradually add water, kneading until you form a soft, pliable dough. Cover and let it rest for at least 20 minutes. This allows the gluten to relax, making the parathas easier to roll.
8. Divide the dough into equal-sized balls. Flatten each ball into a small cup shape. Add a generous spoonful of the stuffing to the centre.
9. Carefully seal the edges of the dough, pinching them together to enclose the stuffing. Gently roll the stuffed dough ball into a paratha, about 6-8 inches in diameter.
10. Heat a hot tawa (a flat griddle) over medium-high heat. Place the paratha on the tawa and cook for about 1-2 minutes per side, until it starts to bubble and lightly brown. Flip the paratha and apply a little ghee or oil to both sides. Continue cooking until golden brown and puffed up.

Expert Tips

• Don’t overstuff the parathas, or they might burst while rolling or cooking.
• Rolling the parathas evenly is key to getting them to puff up nicely.
• A hot tawa is essential for achieving that perfect golden-brown colour and flaky texture.

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the ghee with your favourite plant-based oil.
• Gluten-Free Adaptation: Experiment with gluten-free flour blends, like a mix of rice flour, potato starch, and tapioca flour. It might take a little practice to get the right consistency.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of cayenne pepper to the stuffing for an extra kick! Feel free to adjust the amount of chilli powder to your liking.
• Festival Adaptations: These parathas are perfect for Holi! Or, they make a hearty and satisfying breakfast any day of the week. My family loves them with a side of yogurt and pickle.

Serving Suggestions

Serve these masala stuffed parathas hot off the tawa with:

• A dollop of creamy yogurt
• A spicy mango pickle
• A side of chana masala (chickpea curry)
• A simple onion and lemon salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. You can also freeze the uncooked, stuffed parathas. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

• What is the best way to prevent the parathas from becoming hard? Don’t overcook them! And make sure to apply enough ghee or oil while cooking.
• Can I make the stuffing ahead of time? How long will it keep? Absolutely! The stuffing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
• What is the purpose of ajwain/carom seeds in this recipe? Ajwain aids digestion and adds a unique flavour. It’s a traditional ingredient in many Indian dishes.
• What type of oil is traditionally used for making parathas? Ghee (clarified butter) is the traditional choice, but any neutral-flavoured oil works well too.
• Can I use whole wheat flour alternatives like millets? You can experiment with millets, but the texture will be different. You might need to adjust the amount of water to get the right dough consistency.