03 Jan Stuffed Khapli wheat Paratha
This stuffed paratha is a nutritious twist on the traditional Indian paratha, made using khapli (emmer) wheat flour, an ancient grain known for its high fiber, low glycaemic index, and better digestibility.
The stuffing combines hung curd for creaminess and protein, grated carrots and shredded cabbage for crunch and micronutrients, ginger and green chillies for warmth and flavour, and aloo bhujia for a mild spicy, crunchy contrast.
Ideal for breakfast or a light lunch, this paratha is satisfying without being heavy and pairs beautifully with curd or mint chutney.
Ingredients
For the Dough
Khapli (emmer) wheat flour – 2 cups
Salt – ½ tsp
Water – as required
Oil – 1 tsp (optional, for softer dough)
For the Stuffing
Hung curd (thick, well-drained) – 1 cup
Carrot – 1 medium, finely grated
Cabbage – 1 cup, finely shredded
Green chillies – 1–2, finely chopped
Ginger – 1 tsp, finely grated
Aloo bhujia mixture – ¾ cup (slightly crushed)
Roasted cumin powder – ½ tsp
Black pepper powder – ¼ tsp
Salt – to taste
Fresh coriander – 2 tbsp, finely chopped (optional)
For Cooking
Oil or ghee – about 4 tsp (1 tsp per paratha)
COOK TIME
25 minutes
CALORIES
260-280 kcal
PROTEIN
9-10 g
FIBER
7-8 g
CARBOHYDRATES
36 g
SERVES
4
Instructions
1. Prepare the Dough
In a bowl, mix khapli wheat flour and salt.
Add water gradually and knead into a soft, pliable dough.
Add 1 tsp oil (optional), knead again, cover, and rest for 15–20 minutes.
2. Prepare the Stuffing
In a mixing bowl, add hung curd, grated carrot, shredded cabbage, green chillies, ginger, and coriander.
Mix in roasted cumin powder, black pepper, and salt.
Gently fold in the crushed aloo bhujia mixture just before stuffing to retain some crunch.
Ensure the mixture is thick and not watery.
3. Stuff and Roll
Divide the dough into 8 equal portions.
Roll each portion into a small disc, place a generous scoop of stuffing in the centre.
Place another rolled disc over it. Seal edges together with a fork and gently flatten.
Roll carefully into a medium-thick paratha using dry flour.
4. Cook the Paratha
Heat a tawa on medium flame.
Cook the paratha on one side until bubbles appear, flip and apply a little oil or ghee.
Flip again, apply oil on the other side, and cook until golden spots appear.
Repeat for all parathas.
Serving Suggestions
Serve hot with plain curd, mint chutney, or a light salad
Can also be packed for lunch as it stays soft
Vegan variation:
Repeat the same procedure changing hung curd to any vegan hung curd like coconut, peanut curd.
Video tutorial
Notes
Approximate Nutrition (Per Paratha | 1 of 4)
Nutrient Amount
Energy ~260–280 kcal
Protein ~9–10 g
Carbohydrates ~34–36 g
Dietary Fiber ~7–8 g
Fat ~9–10 g
Calcium ~120 mg
Iron ~2.5 mg
Nutrition highlights:
High fiber from khapli wheat, carrot, and cabbage
Good protein and probiotics from hung curd
Moderate fat, balanced meal when paired with vegetables or curd
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