If you’ve ever been torn between an aloo paratha and a paneer paratha, you’re not alone! Parathas are one of India’s most beloved comfort foods — crispy on the outside, soft on the inside, and packed with flavor. But why settle for just one when you can have a stuffed paratha platter with three different fillings – all using the same dough?
In this blog, I’ll show you how to create an easy and delicious Stuffed Paratha Platter using just one basic dough and three flavorful fillings: Aloo (spiced potato), Paneer (Indian cottage cheese), and Moong Dal (spiced lentils). Perfect for brunch, lunch, or even dinner – this is a full meal that brings joy in every bite.
Why You’ll Love This Stuffed Paratha Platter
- One dough, three varieties – saves time, reduces effort.
- Each filling is vegetarian, protein-rich, and flavorful.
- Perfect for family meals, weekend brunch, or festive spreads.
- Easy to prep in advance and cook fresh.
Let’s dive into how to make this paratha trio at home.
Step 1: The All-Purpose Dough
Ingredients:
- 2 cups whole wheat flour
- ½ tsp salt
- Water (as needed)
- 1 tsp oil (optional)
Instructions:
- In a large bowl, mix flour and salt.
- Slowly add water and knead into a soft, smooth dough.
- Cover with a damp cloth and rest it for 20–30 minutes.
This is your base dough for all three types of stuffed parathas!
Step 2: Prepare the Fillings
1. Aloo (Potato) Filling
- 2 boiled potatoes (mashed)
- 1 green chili (finely chopped)
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 2 tbsp chopped coriander
- Salt and chili powder to taste
Mix everything well. This is the classic aloo stuffing – spicy, earthy, and comforting.
2. Paneer (Cottage Cheese) Filling
- 1 cup crumbled paneer
- 1 green chili (chopped)
- ½ tsp roasted cumin powder
- Salt to taste
- A handful of chopped coriander
Paneer stuffing is light, fresh, and a protein-rich option for vegetarians.
3. Moong Dal (Lentil) Filling
- ½ cup cooked yellow moong dal (drained well)
- 1 tsp garam masala
- ½ tsp amchur (dry mango powder)
- Salt and turmeric to taste
Moong dal paratha is highly nutritious and great for digestion!
Step 3: Assemble & Cook
- Divide the dough into equal balls.
- Roll one out slightly, place 2 tablespoons of filling in the center.
- Seal the edges by bringing them together like a pouch.
- Gently flatten and roll again into a round paratha (don’t press too hard).
- Cook on a hot tawa or pan, flipping on both sides with a little ghee or oil, until golden brown.
Repeat for all three fillings!
How to Serve the Paratha Platter
Serve hot with:
- Fresh curd or yogurt
- Mango or lime pickle
- Green chutney or butter
A side of lassi or chai completes the meal beautifully. This platter also makes a fun DIY brunch idea — just prep the fillings and let everyone stuff and roll their own paratha!
Tips for the Perfect Stuffed Paratha
- Use cooled filling – hot fillings can tear the dough.
- Don’t overfill – or it may leak during rolling.
- Use flour sparingly while rolling to avoid dry parathas.
- Always rest the dough – it makes rolling easier and the texture better.
Final Thoughts
The beauty of a Stuffed Paratha Platter lies in its variety. With just one simple dough, you can create a colorful, flavorful spread that satisfies every palate. Whether it’s the humble aloo, the protein-rich paneer, or the earthy moong dal — each filling brings its own charm to the table.
It’s not just food, it’s nostalgia, comfort, and celebration rolled into one. Try this recipe and bring the warmth of an Indian kitchen to your home.
Table of Contents
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